Lentils are among the most loved and appreciated legumes, because of their unmistakable flavor and their versatility in the preparation of many different recipes.

Part of our culinary tradition and consumed since the time of the ancient Romans, lentils are also an ingredient rich in properties and benefits for our health.

Lentil soup is part of the basic diet of Italians, being a rich and nutritious dish that can be prepared quickly and satisfies all palates.

Lentil is a rich source of vegetable protein and fiber, as well as iron, manganese, potassium, zinc, phosphorus, and calcium. Among the vitamins in lentils are folic acid, vitamin A, B-complex vitamins, C, K and E.

Thanks to these nutrients, lentils are great for preventing inflammation and boosting defenses. Fiber, on the other hand, helps fight constipation and prevent colorectal cancer.

Lentil is rich in iron, so great for preventing and treating anemia, as well as reducing cholesterol levels. The folic acid in lentils converts it into a perfect food for pregnant women.

Below we suggest how to make a wonderful classic lentil soup.

You need:

• 500 grams of lentils
• 1 carrot
• half an onion
• 1 celery stalk
• 700 ml vegetable broth or water
• 1 bay leaf
• extra virgin olive oil
• salt

Start by chopping the onion, carrot and celery to prepare a mince to put in a thick-bottomed pot with a little olive oil.

Sauté for two to three minutes, until the onion has become translucent.

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

Lentils need to cook for about 30 minutes, although this can vary depending on the type of lentil. If cooked in a pressure cooker, 15 minutes will suffice.

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

The lentil soup is ready to be served.