Saturday, July 20 2024

This lentil soup recipe has been handed down from generation to generation and comes from my grandmother’s kitchen.

Simple, hearty and full of nutritious ingredients, it embodies the essence of traditional home cooking.


 

 

 

SERVINGS:4

 

  • 1 medium onion
  • 1 cup of dried lentils
  • 2 carrots
  • 2 celery stalks
  • 2 garlic cloves
  • 1 medium potato
  • 1 can (14 oz) crushed tomatoes (or tomato sauce)
  • 6 cups vegetable broth (or water)
  • 2 tablespoons extra-virgin olive oil
  • 1 bay leaf
  • 1 sprig rosemary
  • Salt to taste
  • Pepper to taste

 

METHOD:

Prepare the lentils:

Rinse the lentils under cold running water and drain. If preferred, they can be soaked in cold water for a couple of hours before cooking, although many modern varieties do not require soaking.

Prepare the vegetables:

Finely chop the onion, garlic, carrots, and celery.
Peel and dice the potato.

Sauté:

In a large pot, heat the olive oil over medium heat.
Add the onion and garlic and sauté until translucent.
Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
Add the lentils and tomatoes:

Add the drained lentils and mix well with the vegetables.
Add the crushed tomatoes (or tomato sauce) and stir.

Cook:

Add the vegetable broth (or water) to the pot.
Add the bay leaf and rosemary sprig.
Bring to a boil, then reduce the heat and let simmer for about 30-40 minutes, or until the lentils and potatoes are tender. Stir occasionally and add more broth if needed.

Seasoning:

Remove the bay leaf and rosemary sprig.
Adjust the seasoning with salt and pepper to taste.

 

Serving:

Serve the lentil soup hot, drizzling with a little extra virgin olive oil if desired and sprinkling with fresh chopped parsley if desired.

 

Tips:

For extra flavor, you can add diced bacon or crumbled sausage during the sautéing phase.

If you prefer a creamier consistency, you can blend some of the soup with an immersion blender and then mix it with the rest of the soup.

Enjoy!

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