Italian lentil soup with ciabatta

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 400 g lentils, canned, drained and rinsed
• 1 l vegetable broth
• 400 g diced tomatoes, canned
• 1 tsp oregano
• 1 tsp thyme
•  Salt and pepper to taste
•  Fresh basil, for garnish
• 1 ciabatta bread

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat.
2. 2 Add the onion, garlic, carrot, and celery and sauté until the vegetables soften, about 5 minutes.
3. 3 Add the lentils, vegetable broth, diced tomatoes, oregano, and thyme. Bring to a boil.
4. 4 Reduce heat, cover the pot, and let it simmer for 30 minutes, or until the lentils are tender.
5. 5 Season with salt and pepper and puree the soup with an immersion blender to the desired thickness.
6. 6 Garnish with fresh basil and serve with warm ciabatta.