The Simplest Lentil Soup from Abruzzo
Serves: 4-6
  • 2 tablespoons olive oil, plus more for serving
  • 1 medium onion - finely chopped
  • 1 medium carrot - peeled and chopped
  • 2 stalks of celery - thinly sliced
  • sea salt
  • red pepper flakes
  • 3 cloves of garlic - minced
  • 1 medium potato - finely chopped
  • 1½ cups green or French lentils - soaked overnight in purified water with a splash of apple cider vinegar
  • freshly ground black pepper
  • 1 bay leaf
  • 5 cups purified water
  • handful of parsley - chopped
  • lemon wedges and coconut yogurt/sour cream - for serving (optional)
  1. Heat the olive oil in a soup pot over medium heat. Add the onion, carrot, celery, a pinch of sea salt and red pepper flakes to taste. Sauté for 10 minutes, until the vegetables are soft. Add the garlic and sauté for 1 more minute. Add the potato, drained and rinsed lentils, and a few grinds of black pepper, and mix to coat. Add the bay leaf.
  2. Pour the water into the pot and add another pinch of salt. Increase the heat to high and bring the mixture up to a boil, then reduce to a simmer. Cook, covered, for 20-30 minutes, until the potatoes and lentils are tender. Start checking at 20 minutes. Taste for salt and pepper and adjust if needed. Serve the soup garnished with parsley, with lemon wedges and coconut yogurt/sour cream, if using.
Recipe by Golubka Kitchen at