Pureed Lentil Soup with Croutons

Serves: 6
Total Calories: 166


1 pound lentils, picked over and rinsed
1 rib celery, chopped
1 carrot, chopped
1 large onion, chopped
1 large boiling potato, chopped
2 tablespoons tomato paste
salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for serving
8 slices Italian or French bread


1 Place the lentils, vegetables, and tomato paste in a large pot. Add cold water to cover by 2 inches. Bring to a simmer. Cook 20 minutes. Add salt to taste and more water if needed to keep the ingredients covered. Cook 20 minutes more or until the lentils are very soft.

2 Drain the contents of the pot, reserving the liquid. Put the lentils and vegetables in a processor or blender and puree, in batches if necessary, until smooth. Pour the lentils back into the pot. Season to taste with salt and pepper. Reheat gently, adding some of the cooking liquid if needed.

3 In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add the bread in a single layer. Cook until toasted and brown on the bottom, 3 to 4 minutes. Turn the bread pieces over and brown about 3 minutes more.

4 Remove the soup from the heat. Spoon into bowls. Top each bowl with a slice of toast. Serve hot, with a drizzle of olive oil

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 166
Calories from Fat: 40

This Pureed Lentil Soup with Croutons recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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