Nonna’s Lentil Soup | Taralinga Estate
Serves 4
Ingredients
500g small red lentils, soaked overnight and rinsed well
2 tbsp @taralinga.estate extra virgin olive oil
1 small onion, finely diced
1 garlic clove, finely chopped
2 small carrots, finely diced
Pinch of salt
400g tinned tomatoes
1L water or chicken stock
A handful of chopped fresh basil
Method
- After soaking the lentils overnight, drain and rinse them well, then set aside.
- Heat olive oil in a large pot over medium heat. Add the onion, garlic and carrots and sauté for 6-8 minutes, or until they begin to soften. Season with a pinch of salt.
- Add the drained lentils to the pot, tossing them with the sautéed vegetables. Cook for a few minutes to lightly toast the lentils.
- Stir in the tinned tomatoes, breaking them up with a spoon if needed. Cook for 2-3 minutes, or until the mixture reaches a gentle boil. Add the water (or chicken stock) and basil. Cover and reduce the heat to low, cooking for 1-1.5 hours, stirring occasionally, until the lentils are tender.
- Serve on its own or with pastina, rice, or crusty bread, and finish with an extra drizzle of olive oil.
