Rosanna’s Lentil Soup


Number of Servings: 


  • 1 pound small green lentils
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 2 quarts (2 liters) organic chicken broth


  1. Soak the lentils in a bowl of water for 1 hour.
  2. Drain and set aside.Put the oil in a large saucepan and place over medium heat.
  3. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes.
  4. Add the lentils and sauté for 5 minutes.
  5. Add the broth. Bring to a simmer and cook, covered, over low heat for about 1 1/2 hours, until the lentils are soft.
  6. Serve with crusty bread drizzled with extra-virgin olive oil.