Italian Lentil Soup (Zuppa di Lenticchie)

Ingredients

• 3 Tbsp olive oil
• 1 small yellow onion, finely diced ((1 small onion yields ~1 ½ cups or 180 g))
• 1 medium carrot, finely diced ((1 carrot yields ~1/2 cup or 90 g))
• 2 large stalks celery, finely diced ((2 stalks yield ~1/2 cup or 70 g // or sub 1/4 tsp fennel seeds))
• 4 medium cloves garlic, pressed or finely minced
• 1/2-3/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes
• 1 cup dry lentils ((green or brown, not red))
• 4-5 cups water
• Olive oil ((traditionally drizzled on top))
• Fresh parsley
• Vegan parmesan cheese
• Vegan garlic bread

Instructions

1. Heat oil in a large pot or Dutch oven over medium-low heat. Once warm, add the onions and toss to coat them in the oil. Cook for 3-5 minutes, stirring occasionally, until translucent. Add the carrots, celery, garlic, salt, black pepper, and red pepper flakes. Cook, stirring occasionally, for about 10 minutes total, until most of the oil is absorbed and things are just beginning to brown and caramelize.
2. Add the dry lentils and toss well to coat them in oil and combine with the veggies, then add the water (starting with the lesser amount) and mix well. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes, until the lentils are tender and the soup is thicker. Stir occasionally to ensure even cooking of the lentils, and add more water as needed to keep the lentils covered (and achieve a more brothy soup, if desired!).
3. Serve warm garnished with a drizzle of olive oil, freshly chopped parsley, and/or vegan parmesan cheese (all optional)! Delicious served with rolls or garlic bread. Leftovers keep well in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).