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A warm, wholesome lentil and vegetable soup, perfect for a comforting meal. Serve with a drizzle of raw BuondiOli oil and crostini.

Finely chop the onion, carrot, and celery stalk.
Sauté the chopped vegetables in a little oil in a large pot.
Add the tomato passata and stir for a couple of minutes.
Add the dried lentils and cover with water so they are well covered.
Bring to a boil, then reduce the heat and let cook for about 30 minutes, or until the lentils are tender.
Season with salt and pepper to taste.
Serve the soup with a drizzle of raw oil and crostini.
Large pot
Knife
Cutting board
Italia, Puglia
| Energy (kcal) | 106.66 |
| Carbohydrates (g) | 16.91 |
| of which sugars (g) | 4.2 |
| Fat (g) | 0.7 |
| of which saturates (g) | 0.09 |
| Protein (g) | 7.02 |
| Fibre (g) | 4.55 |
| Salt (g) | 0.13 |
