Classic Lentil Soup (Zuppa Di Lenticchie)

• 10 1/2 ounces (300 grams) dried brown lentils
• 3 tablespoons olive oil
• 1 celery stick, finely chopped
• 1 medium carrot, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon of tomato paste
• 1 pinch of dried chilli
• 2 bay leaves
• 6 cups (1 1/2 liters) of water
• salt and pepper to taste
• extra-virgin olive oil for serving

1. Rinse the lentils and set aside to drain.
2. Very gently cook the chopped celery, carrot, onion, and garlic in the olive oil in a casserole or soup pot over low heat until soft and the onion is translucent, about 15 minutes. Add the tomato paste and cook 2 to 3 minutes, stirring, then add the chilli and bay leaves.
3. Add the lentils and cover with the water. Season with salt and pepper and bring to a simmer. Cover and cook about an hour over low-medium heat, then add the sausages (if using) and cook a further 20 minutes or until the lentils are tender (add water if necessary).
4. Taste for seasoning and serve ladled into bowls topped with a drizzle of extra-virgin olive oil. When reheating any leftovers, add some water to loosen the lentils.

brown lentils, olive oil, celery, carrot, onion, garlic, tomato paste, chilli, bay leaves, liters, salt, extravirgin olive oil

Taken from food52.com/recipes/32718-classic-lentil-soup-zuppa-di-lenticchie (may not work)