Lentil Soup With Chili Oil - {Zuppa Di Lenticchie}

Recipe Ingredients

3 cups	711ml	Castelluccio lentils
6 tablespoons	90ml	Extra-virgin olive oil
1/2 tablespoon	7.5ml	Red onion - chopped 1/8" dice (medium)
3		Garlic cloves - thinly sliced, plus
2		Garlic cloves - whole
4 cups	948ml	Chicken broth - hot
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 lb	113g / 4oz	Tuscan or Umbrian country bread
1 cup	237ml	Pasta shells
		Chili Oil
2		Garlic cloves - sliced thin
2 tablespoons	30ml	Chili flakes
1/4 cup	59ml	Extra-virgin olive oil
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-cracked black pepper

Recipe Instructions

Wash and drain the lentils, carefully picking through them to take out any pebbles.

In a 3-quart saucepan, heat the 6 tablespoons oil until just smoking. Add the onions and sliced garlic. Cook until softened but not brown, about 6 to 8 minutes. Add the lentils and the hot chicken stock. Bring the liquid to a boil. Lower then heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding more water. Add the pasta shells during the last 6 minutes of cooking. Season, to taste, with salt and pepper.

In the meantime, preheat the grill or broiler. When the soup is ready to serve, grill or toast, slices of the bread until golden brown, about 2 minutes per side. Rub each slice with a cut garlic clove.

Ladle the soup into warm bowls. Place a slice of garlic bread on top of each soup serving. Drizzle the bread and the soup with the chili oil and serve immediately.

Chili Oil: In a small hot saute pan, add extra-virgin olive oil and garlic. Saute until golden and add chili flakes and salt and pepper. Cook for 2 minutes. Remove from the heat and let infuse.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F32) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.