Penelope, from Linwood...
Molto Buono Italian Lentil Soup
This classic Italian recipe is from Marcella Hazan, legendary Italian cookery writer.
The humble lentil never tasted to rich and creamy as it does in this beautiful and heart warming soup. Rustic Italian fare at it's finest. Good quality ingredients are a must to make this soup sing.
1 Votes
Since August 31st
Ingredients
- 45g butter
- 2 tablespoons of vegetable oil
- 2 tablespoons very finely chopped onion
- 6 tablespoons of pancetta (or streaky bacon)
- 2 tablespoons of finely chopped celery
- 2 tablespoons of finely chopped carrot
- 225g Italian tomatoes with their juice
- 225g dried lentils (piu or brown)
- 1 litre of meat broth (stock)
- Black pepper
- 3 tablespoons of freshly grated parmigiano-reggiano cheese plus more for the table.
Directions
- Put 25g of butter and all the oil in a soup pot, add the chopped onion and the pancetta and tern heat to medium-high. DO not cover the pot. Sauté until onion turns a deep gold.
- Add the celery and carrot. Cook for 2-3 minutes stirring occasionally.
- Add the tomatoes and adjust hear so that that bubble steadily. Cool for 25 minutes stirring from time to time.
- In the meantime, wash the lentils in cold water and drain. Add the lentils to the pot stirring thoroughly to coat them well then ass the broth, a pinch of salt and a few grindings of pepper. Cover the pot, adjust the heat so that the soup cooks at a steady gentle simmer and stir from time to time. Lentils take about 45 minutes to become tender.
- When the lentils are done, ass the remaining butter and swirl in the grated parmesan. Taste and correct for slat and pepper. Serve hot with additional grated Parmesan for the table.
| Serves | Cooking Time |
|---|---|
| 4 | 60 minutes |
Brought to you by
