Tuscan Lentil Soup

Ingredients for 4 portions:
  • 250 g cooked lentils
  • 200 g chopped tomatoes
  • 2 carrots
  • 2 stems leek
  • 50 g cellery
  • 1 onion
  • 1 bunch fresh sage leaves
  • 1 liter water
  • 4 tbs Pepone extra virgin olive oil VOM FASS
  • 2 tbs Aceto Balsamico di Modena Riserva Quality VOM FASS
  • 1 bay leaf


Chop onion, carrots, leek and cellery small. Braise onion lightly in the olive oil. Add vegetables, roast a few minutes.
Add tomatoes, lentils, bay leaf and sage (tie sage so that it can be fished out later more easily), pour approx. 1 liter water.
Let simmer gently approx. 1 hour with tilted cover.
Season with salt and pepper.