Zuppa di Lenticchie (Italian Lentil Soup)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 pieces Celery
• 1 large Carrot
• 2 tbsp Tomato purée
• 250 g Dried green lentils
• 1.2 liters Vegetable stock
• 2 pieces Bay leaves
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Warm 2 tbsp of the olive oil in a large pot over a medium heat. Finely dice the onion, celery and carrot, then add to the pot with a pinch of the salt. Cook for 8 to 10 minutes, stirring often, until softened but not browned.
2. Stir in the tomato purée and cook for 1 minute until it darkens slightly and smells sweet. Add the lentils, vegetable stock and bay leaves, then bring to a gentle simmer. Reduce the heat to low and cook for 30 to 35 minutes, stirring occasionally, until the lentils are tender.
3. Season with the remaining salt and the black pepper, then simmer for 3 to 5 minutes so the flavours settle. Remove and discard the bay leaves. Ladle into bowls and finish each serving with the remaining 1 tbsp olive oil.

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