Serves 4 | Prep 7 mins | Cook 50 mins
3 tbsp olive oil
1 large onion, roughly chopped
2 cloves garlic, crushed
2 sticks of celery, including the leaves, finely chopped
300g carrot, peeled and diced
1 bay leaf
150g green or grey lentils, washed
1kg tomatoes, chopped
1 litre water
salt and pepper
8 slices of crusty bread (it’s fi ne if the bread is stale)
2 tbsp chopped parsley
Lentilha e tomate ensopada
1. Heat the oil in a heavy-based saucepan and fry the onion, garlic, celery and carrot over a moderate
heat for 7 minutes. Stir frequently so the ingredients cook evenly.
2. Add the bay leaf, lentils, tomatoes and water and bring to the boil. Cover and simmer for 40 minutes until the lentils are soft. Season to taste.
3. Lay slices of bread in the base of each soup plate or bowl. Ladle over the ensopada, sprinkle with the
parsley and serve immediately.