Updated: May 4, 2020
Preparation : 30 Minutes
Cooking: 60 Minutes
250g/9oz/2 cups red lentils
knob of butter and one spoon of olive oil
1 large onion
1 large carrot
Three glass of water
Firstly, put the lentils inside a big container with water 💧 and a spoon of salt, the lentils must be all submerged by water and leave them for about 4 to 6 hours.
Chop the onion 🧅 and carrrot 🥕 on the work table.For the cooking a terracotta pot will be the best, pour a the butter and olive oil into the pot with the chopped onion 🧅 and chopped carrot 🥕.
Wash the lentils with running water and dry it up. Once the onion 🧅 and carrot 🥕 reached a golden color place the lentils into pot, with a pinch of salt and pepper. Fry for one minutes to get the lentils taking the taste from the onion and carrot once done add one glass of water and mix it again, wait one minute and add the second glass of water.
The lentils must be submerged by the water If not add water. Leave Very slow cooking for about 45 min and check the lentils every 5 min. If you don’t want the lentils to checked so often or To be sticked To the pot bottom leave a wooden spoon inside this will help.
After 45 min you can add the tomatoes 🍅 paste enough to give a lightly red color.
Continue the slow cooking for about 1 hour.
Keep checking and turning.
Lentils Soup can be eaten when you will see that lenti start to melt.
I personally like to have this soup cook very slow to have a better taste.
You can add the sausage or cotechino while the slow cooking is taking place but pay Attention on the salt since the sausage and cotechino release the fat and salt.
Serve it Hot, Enjoy 😉 it! and Share it