Lentil Soup (Zuppa di Lenticchia)

"Lentils were a change from beans," Vinnie says about this robust soup, which he calls a good example of the frugality of Italian cooks. "You use what you had; and most of the time, what you had were dried up things in the cupboard, things that wouldn't spoil"

  • Prep Time:
  • Yield: 10 Servings
  • 1 lb lentils
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1/4 cup diced onions
  • 1/2 cup crushed tomatoes
  • 12 cups beef stock
  • pinch salt and pepper
  • 1/2 cup cooked pasta optional
  • Soak the lentils overnight.
  • Heat the oil in a saucepan and brown the garlic; discard the garlic.
  • Sauté the carrots, celery, and onions for 5 minutes. Add the tomatoes, lentils, and beef stock and simmer until tender, or about 1 hour.
  • If pasta is desired add in 1/2 cup cooked pasta. Salt and pepper to taste. If needed add a splash of olive oil to each bowl before serving.


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