Italian Lentil & Vegetable Soup with Crispy Garlic Oil
Red lentils simmered with soffritto, thyme and tomatoes until thick, served as a base for crispy garlic oil.
- 150 g red lentils
- 600 ml vegetable stock
- 120 g carrot
- 80 g celery
- 100 g onion
- 400 g tinned tomatoes
- 3 whole garlic clove
- 5 g fresh thyme
- 50 ml extra virgin olive oil
- 4 g sea salt
- 2 g black pepper
- 1 g red chilli flake
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice the onion, carrot, and celery (soffritto base).
- Step 2
Slice 2 garlic cloves thinly and mince 1 garlic clove separately.
- Step 3
Heat 30ml extra virgin olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, cooking for 5–6 minutes until softened, stirring occasionally.
- Step 4
Add the minced garlic and cook for another 1 minute until fragrant.
- Step 5
Pour in 600ml vegetable stock and 400g tinned tomatoes (with juice). Add 150g red lentils and 5g fresh thyme.
- Step 6
Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until the lentils are completely tender and the soup has thickened slightly.
- Step 7
Season with 4g sea salt and 2g black pepper to taste.
- Step 8
While the soup cooks, prepare the crispy garlic oil: heat the remaining 20ml extra virgin olive oil in a small frying pan over low heat. Add the 2 sliced garlic cloves and 1g red chilli flake, cooking gently for 3–4 minutes until the garlic is golden and crispy. Do not allow to burn.
- Step 9
Ladle the soup into two bowls and drizzle each with the crispy garlic oil.
- Step 10
Serve immediately.
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