Tuscan-Style Lentil Soup with Rosemary and Parmesan Rind

What you need

• 3 tbsp extra virgin olive oil, plus more for serving
• 1 onion, medium, finely diced
• 1 carrot, large, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, finely chopped
• 200 g (1 cup) green or brown lentils, dried, rinsed, no soaking needed
• 1 can (14 oz) crushed tomatoes, 400 g
• 1.2 l (5 cups) vegetable stock
• 1 piece Parmesan rind, about 7 cm (3 in), plus grated Parmesan for serving
• 1 sprig rosemary, fresh
• 1 leaf bay leaf
• 1 pinch chili flakes
• 2 tbsp flat-leaf parsley, finely chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the olive oil in a large heavy pot over medium heat.

2. 2

   Add the onion, carrot and celery. Cook gently, stirring now and then, until the onion is translucent and the vegetables are soft, about 5 min.

3. 3

   Stir in the garlic and cook for 1 min, without letting it brown.

4. 4

   Add the lentils, tomatoes, stock, rind, rosemary, bay leaf and chili flakes.

5. 5

   Bring to a boil, then lower the heat to a steady simmer.

6. 6

   Cook, stirring from time to time, until the lentils are tender but still hold their shape, 30-40 min. Add a splash of water if the soup gets too thick.

7. 7

   Remove the rind, rosemary and bay leaf. Stir in the parsley and season with salt and pepper.

8. 8

   Ladle into bowls and finish each with a drizzle of olive oil and a spoonful of grated Parmesan.

Imported from itsnotcomplicatedrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.