Lentil Soup – My Italian Way

Lentil Soup – My Italian Way

Ingredients:
100 g spaghetti
2 liters boiling water
200 g green lentils
2 tbsp miso paste
4 tbsp tomato paste
1 onion
2 carrots
1 celery stalk
1 sprig rosemary
2 bay leaves
Olive oil and salt

Method:
Heat olive oil in a pot and sauté the onion, celery, and carrots, finely chopped, until soft. Add the rosemary and bay leaves and let them release their aroma for 1 minute. Then add the tomato paste, adding a little water if needed, and let the vegetables caramelize.
Add the washed lentils, miso paste, and 2 liters of boiling water. (I like the soup watery, but you can reduce the water if you prefer it creamier.) Cook for 30 minutes with the lid on.
Add the pasta of your choice. I use broken spaghetti my Italian way. Cook for 10 minutes without the lid, stirring occasionally. (follow the cooking time on your pasta package.)
Serve immediately with a drizzle of olive oil. Optionally, add vegan cheese for extra flavor.

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Are you tired of soups that are bland and boring? Today, we’re going to make a soup that is packed with flavors and is also nourishing and ready in about 30 minutes. You just need a few simple ingredients and it’s actually a humble recipe that I was making in Italy all the time. And we’re going to start by making the sofrito. Soprito is the aromatic base of most our Italian recipe. And it gives to the dish this aroma and flavor that we’re looking for. We’re going to start by slicing the onion, carrot, and celery. [Music] We’re going to heat some oil and then we’re going to add our sofrito and we’re going to cook it until soft. [Music] When they’re nice and soft, we’re going to add two bay leaves and the rosemary just for 2 minutes. Now, to add a rich soury depth to the soup, we’re going to add the tomato paste. We have created the perfect flowerful base for our soup. And now we’re going to add our main ingredient, the lentils. And then you have two options. So you can add vegetable broth or the second option and the one that I’m choosing is adding miso with the water. [Music] Okay, now we’re going to cook the lentils with the lid on for about 20 minutes. [Music] The best way for me to have a soup is with broken spaghetti. So, we’re going to break the spaghetti and we’re going to add it to the lentils and to the soup. And we’re going to let it cook for about 10 minutes. [Music] [Music] A drizzle of olive oil on top is non-negotiable. And now let’s taste it. It is super weird because in Italy, yes, we eat a lot of legumes, but about lentils, we eat them mostly as a tradition last day of the year. But instead, I think we should eat them more often. I mean, I actually eat them quite often, but in general. So, I love them. They’re tasty. They’re amazing. And they work perfectly with a soup. And let me know if you’re going to try it out. Let me know in the comments what you think about this recipe. And uh well thanks today for sharing your time with me and see you next time. Okay, cha cha. [Music]