Italian Lentil Soup

Heat vegetable oil in a pan and fry the rosemary sprigs in it. Once they release their aroma, place them in a tray with bay leaves and let the oil steep for at least a day, then store the oil.

Soak the lentils in cold water for 30 minutes.

Peel the carrot and slice it thinly. Dice the onion and celery into small cubes.

Peel the garlic, cut the cloves in half, and remove the green core.

Sauté garlic in vegetable oil until golden in a pot, then add chopped vegetables.

Sauté the vegetables until half-cooked, add 450 grams of lentils to the pot, return the herbs with bay leaves, and pour in water. Cook the soup until the lentils are done. Add salt at the end of cooking.

Blend the soup into a puree.

Boil the remaining lentils so that they stay whole.

Pour the soup into bowls, top with boiled lentils. Drizzle with rosemary oil and sprinkle with freshly ground pepper.