LENTIL SOUP

Ingredients · Lentils: 250g
· Celery: 2 ribs
· Carrots: 2
· White onions: 1
· Small potatoes: 2
· Garlic: 2 cloves
· Zucchini: 2
· Bay leaf: 2
· leaves Cumin: 1 tsp
· Cloves: 2
· Organic extra virgin olive oil Il Cavallino: 15g
· Salt up: to taste
· Boiling water: 2.5 l

Preparation Soak the lentils in cold water for at least 12 hours (or as indicated on the package).
Once the soaking time has elapsed, start peeling the vegetables, and cut the carrots into fairly small cubes, after having peeled them, the celery (without the leaves), the potatoes and the courgettes. Heat the oil with the garlic in a high-sided saucepan; finely chop the onion and add it to the pan; let it simmer gently and then add all the vegetables, except the lentils.
Cook for about 10 minutes over low heat, stirring them with a wooden spoon; when they are tender, add the lentils well drained from the soaking water, the bay leaves and the cloves, pour the cumin powder and season with salt; finally pour the hot water or vegetable broth, bring gently to a boil, cover with a lid and cook over low heat for about 2 hours, or until the lentils are well cooked and tender (but not crushed); eventually add more water if the soup gets too dry.
Before serving, remove the bay leaves and possibly also the cloves and serve hot.