This delicious lentil soup includes vegetables such as carrot, celery, leeks and onions. Everything is cooked in a broth with tomato paste and sprinkled with Parmesan cheese.
Learn more about Lorenza Ávila
Ingredients10 portions
Preparation
In a large bowl, put the lentils with hot water and let them rest for 15 minutes. Remove the lentils from the heat and drain the liquid.
In another large pot over medium heat, add the onion, the leeks and the garlic in a little olive oil. Season with salt, pepper, thyme, and cumin. Cook for 20 minutes, or until vegetables are soft and translucent.
Add the carrots and celery and cook for another 10 minutes.
Add chicken broth, tomato puree and lentils. Cover the pot and let it boil. Reduce the temperature and let cook for 1 hour until the lentils are cooked.
Serve hot with parmesan powder.
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