Zuppa di Lenticchie: Italian Lentil Soup

Zuppa di Lenticchie is a hearty Italian lentil and vegetable soup that was born out of cucina povera cooking (the kitchen of the poor).

This is a simple soup to make but is hearty enough to be the main course when a green salad and a loaf of crusty Italian bread are added.

Lentils are also very healthy and are particularly rich in fiber. Without the added diced pancetta, and by substituting vegetable broth for the meat broth, it can be a vegetarian option anyone would enjoy.

Another alternative to the pancetta would be to use the meat from a sausage link or two, lightly browned. From time to time I also add a couple of cups of chopped kale to this soup. Although I used canned diced tomatoes in my recipe, during harvest season, you could also use diced fresh tomatoes as long as they are very ripe. To serve the soup, either offer freshly grated Parmesan cheese, or a drizzle of olive oil flavored with basil pesto. There are many types of lentils available, but I prefer the small green French lentil or small beige Umbrian lentils which holds their shape well even when cooked until tender.

Zuppa di Lenticchie: Italian Lentil Soup

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• Author: Honest Cooking
• Total Time: 40 minutes
• Yield: Serves 6
• Diet: Gluten-Free, Vegetarian

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Description

Hearty and flavorful, this Italian lentil soup is a comforting classic, perfect for a chilly evening. A simple recipe with big taste!

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Ingredients

Units USM Scale 1x2x3x

• 4 tbsp Olive Oil
• 1/4 cup Diced Pancetta
• 1 cups (237 ml) Finely Chopped Carrots
• 1 cups (237 ml) Finely Chopped Onions
• 1 cups (237 ml) Finely Chopped Celery
• 2 cloves Garlic Cloves, Minced
• 1 cups (237 ml) Diced Tomatoes
• Salt and Pepper
• 1 tsp Dried Oregano
• 5 cups (1183 ml) Chicken Broth
• 1 cups (237 ml) Dried Lentils
• 1/4 cup Finely Chopped Fresh Parsley

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Instructions

1. Heat olive oil in a stockpot over medium heat.
2. Add the pancetta and cook for 3 or 4 minutes until no longer pink.
3. Add the onions, carrot, celery, and garlic to the pot and cook for 5 minutes, stirring often.
4. Add the tomatoes, broth, salt, pepper, and oregano and bring to a boil.
5. Add the lentils, reduce the heat to low, and cook until the lentils are tender (about 20 to 25 minutes).
6. Stir in the fresh parsley and serve with a garnish of your choice.

Notes

• Toasted lentils before adding to the soup will enhance their flavor and texture.
• For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
• This soup thickens as it cools; add a little extra broth if you prefer a thinner consistency.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 5
• Sodium: 400
• Fat: 12
• Saturated Fat: 3
• Unsaturated Fat: 8
• Carbohydrates: 35
• Fiber: 10
• Protein: 15
• Cholesterol: 10

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