4cups(1liter)vegetable brothor more if you prefer a thinner soup
1cup(200grams)red lentils(dry, not cooked)
1teaspoonsaltor more to taste
2twistsblack pepper
4wedgeslemonto squeeze on top + crusty bread
Heat 2 tablespoons extra virgin olive oil in a large pot, add 1 stalk celery, 1 large carrot, and 1 medium onion (all chopped) and fry them for 3 minutes.
Add 2 cloves garlic (grated), ½ teaspoon cumin, ⅛ teaspoon red pepper flakes, 1 sprig rosemary, and 2 bay leaves, and fry 2 more minutes, stirring often.
Add 1 can (15 ounces) crushed tomatoes, 4 cups vegetable broth, 1 cup red lentils (rinsed), 1 teaspoon salt, and 2 twists black pepper.
Simmer for about 20 minutes or until the lentils are cooked and you reach your desired soup consistency. Stir occasionally.
Serve with thick slices of toasted crusty bread.Brush the toasted bread with garlic and drizzle it with extra virgin olive oil.Add a squeeze of lemon on top.