Italian cuisine · Soups & Stews

Zuppa di Lenticchie

Umbrian lentil soup with small Castelluccio lentils, celery and carrot, finished with raw olive oil.

Ingredients · for 4 servings

• 300 g lentils (green)
• 1 onion
• 2 stalks celery
• 2 carrots
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 sprig rosemary
• 1 bay leaf
• 1.2 l vegetable stock
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the lentils cold in a sieve and pick them over; Castelluccio lentils don't need soaking, but larger varieties should soak in cold water overnight.
2. Cut the onion, celery and carrots into 5 mm dice and finely chop the garlic.
3. Heat 4 tbsp olive oil in a heavy pot and gently sweat the vegetables with the garlic over low heat for 8–10 min. until soft, without letting them take on color.
4. Stir in the tomato paste and sauté for 1 min. until it darkens and smells sweet, then add the lentils, rosemary and bay leaf and toss briefly.
5. Pour in the hot vegetable stock and simmer covered for 30–35 min. until the lentils are soft but still hold their shape; season with salt and pepper only now.
6. Remove the rosemary and bay leaf, ladle the soup into deep bowls and serve each portion drizzled with the remaining cold olive oil.