Italian Lentil Soup
Explore the rich tradition of Italian lentil soup, a hearty dish from cucina povera. This comforting and nutrient-dense recipe combines wholesome ingredients with authentic Italian cooking methods, offering a taste of heritage and a satisfying meal.
Equipment
- Large Pot
- Wooden spoon
- Kitchen twine
- Knife and cutting board
Ingredients
- 1½ cups dried green lentils
- ¾ cup onions diced
- ¾ cup carrots diced
- ¾ cup celery diced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 8 cups chicken or vegetable stock
- 1 sprig rosemary
- 2 sprigs thyme
- 1-2 bay leaves
- 2 tablespoons fresh parsley chopped (optional)
- Salt and pepper to taste
Instructions
Prepare the Soffritto:
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Sauté for 10 minutes until softened and fragrant.
Add Lentils and Stock:
- Rinse and inspect lentils, removing any debris.
- Stir lentils into the pot with the soffritto.
- Pour in chicken or vegetable stock and bring to a boil.
Simmer the Soup:
- Reduce heat to low, add the herb bundle (rosemary, thyme, bay leaves tied with kitchen twine), and cover.
- Simmer for 30-45 minutes, stirring occasionally, until lentils are tender.
Season and Serve:
- Remove the herb bundle and season the soup with salt and pepper.
- Garnish with fresh parsley if desired.
- Serve warm with crusty bread or a side salad.
Notes
Dried lentils yield better flavor and texture than canned ones.
For a thicker consistency, mash a portion of the lentils with the back of a spoon or blend partially.
Add a splash of white vinegar or a squeeze of lemon juice for brightness before serving.
For a thicker consistency, mash a portion of the lentils with the back of a spoon or blend partially.
Add a splash of white vinegar or a squeeze of lemon juice for brightness before serving.
Nutrition
Serving: 200gCalories: 220kcalCarbohydrates: 35gProtein: 19gFat: 5gSodium: 480mgPotassium: 610mgFiber: 12gSugar: 4g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!