Lentils are among the most loved and appreciated legumes because of their unmistakable flavor and versatility in the preparation of many different recipes.
Part of our culinary tradition and consumed since ancient Roman times, lentils are also an ingredient rich in properties and benefits for our health.
Lentil soup is part of the basic diet of Italians, being a rich and nutritious dish that can be prepared quickly and satisfies all palates.
Lentil is rich source of vegetable protein and fiber, as well as iron, manganese, potassium, zinc, phosphorus and calcium. Vitamins in the lentil include folic acid, vitamin A, B-complex vitamins, C, K and E.
Thanks to these nutrients, lentils are great for preventing inflammation and boosting defenses. Fiber, on the other hand, helps fight constipation and prevent colorectal cancer.
Lentil is rich in iron, so great for preventing and treating anemia, as well as reducing cholesterol levels. The lentil’s folic acid converts it into a perfect food for pregnant women.
Below we suggest how to prepare a wonderful classic lentil soup.
500 grams of lentils
half an onion
1 celery stalk
700 ml vegetable broth or water
1 bay leaf
extra virgin olive oil
Start by chopping the onion, carrot and celery to prepare a chopped mixture to put in a thick-bottomed pot with a little olive oil.
Sauté for two to three minutes, until the onion has become transparent.
Add the lentils and sauté for a couple of minutes, then cover with hot broth and add the bay leaf.
The lentils need about 30 minutes cooking time, although this may vary depending on the type of lentil. If cooked in a pressure cooker, 15 minutes will suffice.
While cooking make sure the liquid is not absorbed, adding more if needed.
The lentil soup is ready to be served.