Soup recipes: Lentil Soup (zuppa di lenticchie)
Posted on Apr 9, 2009 06:34:42 PM
One of my favorite lentil soup recipes with red lentils.
This lentil soup recipe could be a side as well as a main course, it only depends on the quantity. Strangely enough though, lentils don’t seem to be very popular in Ireland, even though they have all it takes to make an excellent soup: they’re easy to cook, tasty and filling. In Italy on the other hand, they’re honored members of the tradition, but we tend to eat them in special occasions, like new year’s eve dinner, where lentils symbolize the money that new year is supposed to bring.
This recipe for lentil soup is very basic, it will feed two people for 2-3 days (they’re excellent for lunch boxes):
- 200g (½ pound) red lentils
- 2 tablespoons of extra virgin olive oil
- ½ diced onion
- 3 diced carrots
- 75g (2 ½ oz) diced bacon
- 1/3 glass of white vine
- 1 bay leaf
- 1 liter (2 pints) of stock
- 1×400g tin (about 1 pound) of chopped tomatoes
- 3 diced riped tomatoes
Leave the red lentils to soften in a bowl in cold water for one hour.
Heat the olive oil in the sauce pan and add the diced onion carrots and bacon. When the sauté is lucid, pour a little bit of white wine and let it evaporate.
Add the red lentils and let them toast (think of it as a stage two of the basic risotto recipe).
Add the stock, the chopped tomatoes and the tomatoes and let it simmer for one hour, or until the lentils are tender enough.
Let the soup cook away, they don’t have to be al dente.
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