The best recipe for preparing lentils: the soup to eat all year round

500 grams of lentils
1 carrot
, half onion
1 stalk of celery
700 ml of vegetable stock or water
1 bay leaf
Extra virgin olive oil
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Start by chopping the onion, carrot and celery to prepare a mixture to put in a heavy-based frying pan with a little olive oil.

Fry for two or three minutes, until the onion becomes transparent.

Add the lentils and cook for a few minutes, then cover them with hot broth and add the bay leaf.

The lentils should cook for about 30 minutes, although this may vary depending on the type of lentil. If cooked in a pressure cooker, 15 minutes will be enough.

While cooking, make sure the liquid is not absorbed, adding more if necessary.

The lentil soup is ready to be served.