How to cook
In a pot with heated olive oil, briefly fry the peeled and finely chopped onions, garlic and carrots.
Add the whole sprig of rosemary. After a short while of stirring, add the lentils and the finely chopped celery.
The sprig of rosemary has already released its aroma, so it is removed.
Stir the lentils, then pour about a liter and a half of warm water into the pot. Add as much salt as you like and leave the lentil soup boil for about 20 minutes or until the lentils are ready.
Remove the prepared soup from the hob, leave it to cool slightly and puree it partially.
The Italian lentil cream soup is served garnished with croutons and pieces of soft goat cheese.