60mlExtra virgin olive oilplus extra for drizzling
2Celery sticksfinely diced
500gPuy lentilsrinsed thoroughly
125mlDry white wine
1.75litres Vegetable stockwarmed
Flat parsleyremove and finely chop the stalks
In a large deep sauté pan over medium heat sauté onions, carrots and celery for 10 minutes, until softened. Add the garlic and sauté for 1 minute. Next add lentils and wine, stirring slowly until the wine has evaporated. Next add stock, passata, parsley stalks and a pinch of salt then simmer for 25 minutes, stirring occasionally (adding more stock if necessary).
Once the lentils are tender and the soup is dense turn off the heat and leave to rest for 5 minutes.
Serve with a drizzle of olive oil, a sprinkle of parsley and toasted bread.
Puy lentils can be replaced for any other good quality green lentils