Zuppa di Lenticchie alla Toscana (Tuscan Lentil Soup)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 sprig Fresh rosemary
• 400 g Canned chopped tomatoes
• 160 g Dried green lentils
• 750 ml Vegetable stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the olive oil in a large pot over a medium heat. Finely chop the onion, carrot and celery, then add to the pot with a pinch of the salt and cook for 8 to 10 minutes until softened but not browned.
2. Strip the rosemary leaves from the sprig and add them to the pot. Stir for 30 seconds until fragrant.
3. Add the canned tomatoes, lentils and vegetable stock, then bring to a gentle simmer. Cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly.
4. Season with the remaining salt and the black pepper. Serve hot, finishing each bowl with a small drizzle of olive oil from the measured amount if you like.

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