So easy, surprisingly delicious.

Maria Rosa’s Lentil, Potato and Olive Oil Soup:


This soup (as I have been told) is a recipe that comes from my family in Italy who live in a tiny village in Northern Italy. Apparently they are very stingy with money and survive on a shoe-string budget even though they don’t have to, (again) so I have been told. I’ve never met them and everything I know about them comes from my mother who (to put it gently) hates them – specifically Maria-Rosa. However, this soup is delicious despite how few ingredients it users, which I might add is half its charm.



It’s delightfully cheap (I know it uses ½ cup of oil olive oil [which is the essential ingredient], but it does work out to still be really cheap) and extremely healthy. I lived on the soup when I was at varsity – it suited my pocket and my waist-line. Oh and it gets better, it is so easy, all the ingredients go in at the same time. Please resits the erg to sweat/fry the onion and garlic, I can assure you it will not taste like boiled onion – this soup’s superb flavour relies on its simple ingredients and simple preparation.


Maria Rosa’s Lentil, Potato and Olive Oil Soup:




1/2 onion, chopped

3 cloves of garlic, sliced

1 cup of lentils (preferably green lentils, available at Dis-Chem)

3 cups of water

1 potato, diced

125ml of olive oil

salt, to taste

pepper, to taste



In a large saucepan add all the ingredients. Bring to the boil, then reduce the heat and allow the soup to gently cook for 35-40 or until lentils are tender. Taste and add salt to taste. Cook for 5 minutes more. If the soup is too thick add more water and cook for another 5-7minutes.


Serve with a generous drizzle of extra virgin olive oil.


Enjoy with warm, crunchy ciabatta.



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