Lentil Soup - {Zuppa Di Lenticchie} Recipe - Cooking Index
Lentil Soup - {Zuppa Di Lenticchie} Recipe - Cooking Index
My dad remembers his mother's (Nonna Saporito) endless use of lentils; lentil soup and lentils with sausage were two familiar dishes when he was growing up. I presoak lentils the night before making this soup; this step can be eliminated, but the cooking time will be longer. At the end of the cooking time, I add a tiny soup pasta called acini di pepe for added texture and taste. This is a thick, hearty soup, which keeps well and may need to be thinned the next day with a little water or broth.
Cuisine: Italian| 1 1/2 cups | 355ml | Lentils |
| 2 | Water | |
| 1/4 cup | 59ml | Olive oil |
| 1 cup | 62g / 2.2oz | Onion - peeled and chopped (medium) |
| 2 | Celery ribs - sliced | |
| 1 | Plum tomatoes - (28 oz) - with liquid | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Acini di pepe or pastina |
| Freshly-grated Pecorino Romano cheese |
Place the lentils in a bowl, add water to cover, and soak overnight.
Drain and discard the soaking water. Wash the lentils well in warm water, place in a soup pot, cover with the 2 quarts water, and bring to a boil. Add the oil, onion, celery, and tomatoes. Lower the heat and simmer the mixture, covered, for about 35 minutes, or until the lentils are tender. (The cooking time will be about 1 1/2 hours if the lentils were not presoaked.)
Add salt, pepper, and the pasta. Cook for about 15 minutes longer, or until pasta is al dente. Ladle the soup into bowls and serve immediately, sprinkled with a little Pecorino Romano.
Variation: Add pieces of cooked chicken or sausage to the soup along with the pasta.
This recipe yields 6 to 8 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.