- Lentil Soup
- (Zuppa di Lenticchie)
2 cups lentils
4 cups prepared beef broth
6 to 8 cups water
2 celery stalks, finely chopped
2 carrots, finely chopped
1 cup canned crushed Italian-style or whole tomatoes
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
2 tablespoons chopped parsley
2 garlic cloves, chopped
1/4 pound pancetta, chopped
Salt and freshly ground pepper to taste
8 to 10 thick slices Italian bread
1 cup freshly grated Parmigiano cheese
Place lentils in a large bowl.
Add enough cold water to cover and let stand overnight.
Discard any lentils that float to the surface.
Drain and rinse lentils thoroughly.
Place lentils in a large saucepan.
Add water, broth, celery and carrots.
Cover and bring to a boil.
Simmer 50 to 60 minutes, stirring occasionally.
Press tomatoes through a food mill or sieve to remove seeds.
Heat olive oil in a small saucepan.
Add onion, parsley and garlic.
Saute over medium heat 2 to 3 minutes.
Saute 2 to 3 minutes or until pancetta is lightly browned.
Add tomato pulp.
Season with salt and pepper.
Cook uncovered 15 to 20 minutes.
With a slotted spoon, place a third of lentil mixture in a blender or food processor.
Process until smooth.
Return to saucepan.
Add tomato mixture.
Simmer uncovered 10 minutes.
Taste and adjust for seasoning.
Toast bread until golden on both sides.
Place 1 slice toasted bread in each soup bowl.
Sprinkle generously with Parmigiano cheese.
Ladle soup into bowls.
Serve hot or at room temperature. Makes 8 to 10 servings.
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