Hearty Italian Lentil Soup

Ingredients and Weight:

• Lentils, brown or green, 1 cup (200g)
• Olive oil, 2 tablespoons (30ml)
• Celery, 1 stalk, chopped (100g)
• Carrots, 2 medium, chopped (200g)
• Onion, 1 large, chopped (200g)
• Garlic, 2 cloves, minced (6g)
• Vegetable broth, 6 cups (1.5L)
• Crushed tomatoes, 1 can (14.5oz/400g)
• Bay leaf, 1
• Thyme, 1 teaspoon (2g)
• Salt and black pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (easy to moderate)

Preparation Method Steps:

1. Rinse the lentils and pick out any debris.
2. Heat the olive oil in a large pot over medium heat.
3. Add the celery, carrots, onion, and garlic to the pot and cook until softened, about 5-7 minutes.
4. Stir in the lentils, vegetable broth, crushed tomatoes, bay leaf, and thyme.
5. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the lentils are tender.
6. Season with salt and black pepper to taste.

Nutritional Information:

• Calories: 250 per serving
• Carbohydrates: 45g
• Protein: 15g
• Fat: 8g

Dish Characteristics:

• Hearty and comforting
• Rich in flavor and aroma
• Vegetarian and vegan
• Can be made ahead of time and reheated

User Comments:

• "This soup is amazing! It's so warm and comforting, and the lentils give it a nice texture."
• "I've made this soup several times now, and it's always a crowd-pleaser."
• "I love the combination of flavors in this soup. It's perfect for a cold winter day."

Special Precautions and Tips:

• If you don't have crushed tomatoes, you can use a can of diced tomatoes and crush them yourself.
• You can add other vegetables to this soup, such as potatoes, zucchini, or spinach.
• If you want a thicker soup, you can mash some of the lentils before serving.
• This soup can be stored in the refrigerator for up to 3 days.