Author Notes: This is the way my grandmother, aunts and mother made/make lentil soup...Italian style. You can't get it any easier or tastier! —Christina @ Christina's Cucina
pound brown or green lentils
large onion, finely chopped
2 or 3
celery stalks, chopped (including leaves)
tablespoons extra virgin olive oil
cup tomato puree (or fresh tomatoes, stewed and pureed)
teaspoons Better than Bouillion Reduced Sodium Chicken (flavor)
salt and pepper
- 1. Place the lentils in a large pot, and rinse several times, checking for foreign objects.
- 2. Add the rest ofl the ingredients, adding about 1 1/2 tsp Kosher salt to start. Bring to a boil, then reduce heat and simmer, stirring occasionally, until lentils are done (about 30 mins) adding more water if necessary. Taste for salt, and add pepper.
- Serve hot, with crusty bread.