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In a saucepan put 3 tablespoons extra-virgin olive oil and turn heat to medium. Add the garlic and sauté for a few moments. Add the celery, carrots, and tomatoes, and sauté shortly. Stir frequently.

Cooking demonstration held in the  Beverly Hills store on
Oct. 27, 2005

1/2 lb (250 gr approximately) small dry lentils
3 + 2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 stick of celery, finely diced
4 oz (100 gr) carrots, finely diced
2 tablespoons tomato sauce
3 cups broth
1/4 lb (100 gr) pasta (short ditali or broken spaghetti)
2 tablespoons parsley, finely chopped
salt and freshly grated pepper

Clean the lentils to remove eventual impurities, wash in fresh water, and drain.
In a stockpot put approximately 6 cups of water and the dry lentils. Bring to a boil and cook for about 20-30 minutes. When the lentils are tender but still firm, turn the heat off and reserve them in their water.

Correct salts if necessary, add freshly grated pepper, 2 tablespoons extra-virgin olive oil, parsley, and serve warm in soup dishes.

Add the lentils with the water used to cook them, and  2 or 3 cups of broth depending how thick the soup is desired.

Bring to a boil, add salt, and cook for about 10 minutes. Add the pasta and cook for the time indicated by the manufacturer, or taste until firm but not overcooked (al dente).

Printer friendly recipe

Most of the Italian soups are prepared with the addition of pasta. Lentil soup is no exception. Hearty and delicious, lentil soup is best appreciated in winter when is served hot.