This lentil soup recipe is easy, fast, and filling! Start your lentil soup with 4 tablespoons of extra virgin olive oil and add it to a large pan on medium heat.

Add in your soffritto (pre-chopped carrot, celery, and onion).

Stir the vegetable mixture gently, then cover and cook for 5-7 minutes on medium heat.

While the vegetables are cooking, rinse the lentils with water and strain them using a hand sieve.

When the vegetables are soft, add in the diced tomatoes and mix them through.

Next add the lentils and mix again using a wooden spoon, cooking them on a low-medium heat.

Sprinkle salt and add a generous amount of freshly ground pepper to the lentil soup.

Stir through then add about half of the vegetable stock, so the lentils are covered by the liquid.

Now add in your fresh rosemary, pulling the leaves off by hand along with thyme, oregano or bay leaves. Be generous - Use as much as you’d like!

Stir the lentil soup to combine the flavors and keep the heat on medium.

After five minutes, the lentils should have absorbed some stock, once you see the liquid drying up, add the rest of the stock and continue stirring.

Cover the lentils and cook until soft remembering to stir them every 5-10 minutes. These red lentils only need 30 minutes to cook, so I set the timer for 25 minutes.

Toast the sourdough bread, or bread of choice, then slice into cubes. This will be the topping for the lentil soup.

Taste the lentils before serving to make sure they are soft; if they aren't ready, add more water and continue cooking gently until done.

E ora si mangia, Vincenzo’s Plate….Enjoy!