Directions
Heat olive oil in a large pot over medium heat, then add onion, garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, about 8 to 10 minutes. Add tomatoes, vegetable broth, bay leaves, and lentils, and bring to a gentle boil. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils are tender and the soup has thickened slightly, about 25 to 30 minutes. Stir in spinach and cook just until the greens wilt. Remove the bay leaves, taste, and adjust seasoning as needed. Ladle into bowls and finish with parsley and Parmesan. Serves 6.
Lentil Soup
Prep: 15 min Cook: 35 min Servings: 6
This is a hearty, slow simmered lentil soup with a rustic Italian feel, thick enough to feel comforting but still brothy and spoonable. The lentils stay tender with a little bite, suspended in a tomato rich base that tastes deeper the longer it cooks. Finished with greens and a drizzle of olive oil, it is the kind of cold weather soup that feels grounding, simple, and deeply satisfying.
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely diced
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 3 cloves Garlic, minced
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1 cup Dried Lentils
- 1 box Cento Organic Vegetable Stock (32 fl oz)
- 2 Cento Bay Leaves
- 2 cups Baby Spinach
- Fresh Parsley
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Heat olive oil in a large pot over medium heat, then add onion, garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, about 8 to 10 minutes. Add tomatoes, vegetable broth, bay leaves, and lentils, and bring to a gentle boil. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils are tender and the soup has thickened slightly, about 25 to 30 minutes. Stir in spinach and cook just until the greens wilt. Remove the bay leaves, taste, and adjust seasoning as needed. Ladle into bowls and finish with parsley and Parmesan. Serves 6.
