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Lentil Soup Minestra di Lenticchie
(recipe, Matthew Barker)
Most Italian soups are prepared with the addition of pasta. Lentil soup is no exception. Hearty and delicious, lentil soup is best appreciated in the winter.
[this recipe is from: recipe by: http://www.annamariavolpi.com/lentil_soup.html]
- ½ lb. (250 g approximately) small dry lentils
- 3 + 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 stick of celery, finely diced
- 4 oz. (100 g) carrots, finely diced
- 2 Tbsp. tomato sauce
- 3 cups broth
- ¼ lb. (100 g) pasta (short ditali or broken spaghetti)
- 2 Tbsp. parsley, finely chopped
- salt and freshly grated pepper
- Clean the lentils to remove eventual impurities, wash in fresh water, and drain.
- Put approximately 6 cups of water in a stockpot and the dry lentils. Bring to a boil and cook for about 20-30 minutes. When the lentils are tender but still firm, turn the heat off and reserve them in their water.
- Put 3 tablespoons extra-virgin olive oil in a saucepan and turn heat to medium. Add the garlic and sauté for a few moments. Add the celery, carrots, and tomatoes, and sauté shortly. Stir frequently.
- Add the lentils with the water used to cook them, and 2 or 3 cups of broth, depending on the desired consistency.
- Bring to a boil, add salt, and cook for about 10 minutes. Add the pasta and cook for the time indicated by the manufacturer, or taste until firm but not overcooked (al dente).
- Correct the amount of salt if necessary, add freshly grated pepper, 2 tablespoons extra-virgin olive oil, parsley, and serve warm in soup dishes.