Time: 30 minutes
  Difficulty: easy
  Serves: 4


  • 1 clove garlic, coarsely chopped

  • 2 tablespoons extra virgin olive oil, plus more for drizzling

  • 1 whole/small not too hot chili pepper (pepperoncino), or a pinch or two hot chili flakes

  • 1 teaspoon chopped parsley

  • 400 g canned lentils

  • about ½ litre stock or water combined with stock cube

  • salt and pepper to taste

  • toasted rustic bread


Sauté the garlic gently in the olive oil for a moment or two, then add the chili pepper or flakes, the chopped parsley, and stir together.

Next, add the lentils and stock or water mixed with the stock cube.

Bring to the boil, simmer together, for about half an hour, or until it is thick and tasty; add more water if and as needed. Season with salt and pepper as needed.

To serve: ladle the lentil soup over the toasted bread, and dress with a drizzle of extra virgin olive oil.