Ingredients
- dry red lentils 70 g
- yellow onion 40 g
- carrot 80 g
- celery 40 g
- olive oil 5 g
- water 450–500 ml
- Parmesan cheese 12 g
- salt
- pepper
- turmeric, optional
Instructions
- Wash the red lentils well under cold water.
- Finely chop the onion and cut the carrot and celery into small cubes.
- In a small pot, heat the olive oil and cook the onion for 2–3 minutes over medium heat until slightly translucent.
- Add the carrot and celery and stir for another 2 minutes. If you want, you can add a little turmeric.
- Put the lentils in the pot, add the water and a pinch of salt, then let everything boil over a medium heat for about 20 minutes, until the lentils and vegetables are very soft.
- Turn off the heat and blend the soup with an upright blender until you get a smooth and creamy texture.
- Add pepper to taste and finely grated parmesan, then mix well until incorporated.
- Serve the soup warm, with a little parmesan sprinkled on top, if desired.
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