Lentil and Rosemary Soup

Serves: 2

Cooking: 45min

Difficulty: easy

In my family we eat lentils almost once a week, they are rich in iron, fibers, proteins and magnesium. They are so highly considered that they are one of the key ingredients at our NYE dinner. After all the amazing dishes we have for dinner, it is tradition for us that at midnight we eat few spoons of lentils to make sure we will be wealthy in the new year.

Mamma Flora’s Tip: Always add salt at the end when cooking lentils as otherwise it will take you longer and they will be harder. If you have some lentil soup leftover, don’t throw it away. You can make an amazing lentil salad for the next days. Just keep the lentils refrigerated and check my lentil salad recipe (soon on the blog)! If you have problem digesting the skin of the lentils I suggest you pass them through the strainer.


  • 150gr lentils
  • 1,5 l of water
  • 4 spoons of extra virgin olive oil
  • 3 cherry tomatoes
  • 2 slices of sourdough bread or rye bread
  • 1 clove of garlic
  • half a carrot
  • half the stem of a celery
  • a handful of rosemary
  • salt


  • Wash the lentils very well at first in a pot and drain the water

  • Once washed and drained, add the cold water. I use 1.5l of water because I like the soup quite liquid, but add less if you like it thicker

  • Add 1 spoon of olive oil, the tomatoes cut in half, the carrot, celery, garlic and rosemary

  • Place the pot on medium heat and let it simmer for 45min

  • In the meantime cut the slices of bread in small squares to make the crouton

  • Add 2 spoons of olive oil in a pan and gently heat it, place the crouton and leave it until they brown

  • Once the soup is almost ready, add some salt as per your taste

  • The soup is ready, serve it in a soup bowl with croutons

  • Last touch, add a spoon of raw extra virgin olive oil to make it perfect

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