Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! Another alternative to the pancetta would be to use the meat from a sausage link or two, lightly browned. My mother used to make lentil soup all the time when I was a child, but it was made from a can instead of scratch! The soup will come together much quicker. Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). My version is spicy and includes lots of garlic and leftover Easter ham. Broth (chicken or … Stir in the kale during the last hour of cooking. Stir up a batch with one of Food Network's most-popular lentil soup recipes… They are really naturally sweet and I love to cook with them. Lentils Recipes by our Italian Grandmas! Yes, once it completely cools down, you could freeze it in an airtight container for up to 3 months. Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes). There is no need to soak these pulses as they cook in less than one hour. What I’d tasted previously was always boring and poorly prepared and I just thought that it was bland “health food”. No matter the region, each recipe will usually begin with a simple soffritto. I like to use my own homemade broth (you could use vegetable or chicken). Yes! Lentil soup is one of the most popular dishes in Morocco. You could use your favorite brand of tomatoes, San Marzano is always best (if you can find them). Wow. Add the pancetta and cook for 3 or 4 minutes until no longer pink. vegetable or chicken, low sodium (I used my homemade chicken broth), destemmed and chopped (regular kale is fine too). A total freezer-friendly soup, so you will want to have extra! This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Save my name, email, and website in this browser for the next time I comment. Strain them and set aside. Italian Lentil Soup (Zuppa di Lenticchie di Zia Rosa) tmp24 I must admit that before my Aunt Rose served me her Italian Lentil Soup (Zuppa di Lenticchie) years ago, I’d never liked lentil soup. Super easy to make & ready in 15 minutes. 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. An Italian Lentil soup is healthy and hearty! When ready to serve, remove the bay leaf. Required fields are marked *. Thank you so much for publishing your recipe. And once we find brands we ❤️, we buy them often! Even fresh thyme or marjoram is really nice in this lentil soup. Heat the oil in a large pot over medium heat. Spinach (fresh or frozen) or rainbow chard, escarole, or Swiss chard (cut up in small pieces) are really great ideas. A hearty lentil and vegetable soup that was born out of cucina povera cooking. From time to time I also add a couple of cups of chopped kale to this soup. How to Make Lentil Soup Heat olive oil in a large pot over medium-high heat. The essence of Italian cooking today is simplicity. Lentils … It’s a tradition to ensure the new year is filled with good luck, but most importantly, good health! Finally, ladle into serving bowls and drizzle on some olive oil (if you like it spicy, add in red pepper flakes, if using). You just want the kale to be wilted, but cook it more if you don’t mind it on softer side. Traditional Brown Lentil Soup Recipe If you want to make a recipe that calls for little to no effort then this is it. Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through. Enjoy this Authentic Italian Food Recipe from Italy - Lentils Soup is a dish as simple to cook as tasty to sample. Learn how your comment data is processed. Thaw in the fridge overnight when ready to heat up. Add salt once cooked (it will take about 30 minutes). So plan to make a big batch and, as Rachel Roddy suggests in this excellent article and recipe (an inspiration for mine), eat some today and save the rest for tomorrow. Every region of Italy has their own version of the humble and delicious lentil soup (zuppa di lenticchie). If you are following a GF diet, this soup is also something for you to consider! Let this simmer together for a few minutes and season with salt (and pepper, if you’re using). A total freezer-friendly soup, so you will want to have extra! Add the tomatoes, broth, salt, pepper, and oregano and bring to a boil. Thick, flavorful lentil soup is budget-friendly and full of nutrients. Add the pancetta and cook for 3 or 4 minutes until no longer pink. Your email address will not be published. Start first with chopping the onions, carrots and celery. Stir in kale during last 10 minutes of cooking. Yes, if you happen to have canned lentils in your pantry, go ahead and use them. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic). This soup is totally vegan if you use vegetable broth. Without the added diced pancetta, and by substituting vegetable broth for the meat broth, it can be a vegetarian option anyone would enjoy. It is also naturally dairy-free and gluten-free. Here is the rest of what you’ll be gathering up. Your email address will not be published. I had homemade chicken broth on hand to use for the soup. The lentils will thicken up as they cook. Recipe variations: This recipe is pared down to just the basics — you can certainly add a teaspoon of garam masala, Italian … If you use plum tomatoes, you need to prep the tomatoes by gently crushing and removing the white inside (it’s a little tough… I use my clean hands to do this). Always rinse and sort your lentils to ensure there are no impurities. Lentil soup is amazing and can easily be the main course! It smells heavenly when it all starts to gently sizzle together in the pot. This lentil soup is very versatile and, like many good, simple peasant dishes, it becomes increasingly tastier the day after. If you’re not using a low sodium broth, wait to add salt until after you add your broth. This vegetarian lentil soup recipe uses dried lentils, fresh organic produce and classic Italian seasoning. If you enjoyed this recipe for lentil soup, take a look at some of these other authentic Mexican recipes: Required fields are marked *. Simmer it on a lower temperature so the lentils won’t mush up too much, but still get the flavor of the soffrito and the fresh herbs. My grandmother often tossed in a handful of chopped kale to the pot as well. As an old superstition goes, eating a plate of lentils -- round and small like coins -- will bring good fortune and … If you can find them at a local market, try them out. Lentils are also very healthy and are particularly rich in fiber. Add the 2 quarts of chicken broth and 1/2 of the white onion. This site uses Akismet to reduce spam. You have to rinse the lentils and get rid of any impurities. Add carrots and onions and saute 2 minutes then add garlic and saute 2 … This soup will stay fresh for up to five days in the refrigerator. Tastes just like it! Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes. 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. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Lentils are present on the table of many an Italian household around this time of year, but especially in central and northern Italy, where they have long been considered good luck to eat on New Year's Day. Add the lentils, reduce the heat to low, and then cook until the lentils are tender about 20 to 25 minutes. Soak the lentils in water for 30 minutes then drain the water from the lentils and rinse under cold water. When ready to serve, remove the bay leaf. Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Let this simmer together for a few minutes and season with salt (and pepper, if you’re using). The first thing is to gather your ingredients. Give this recipe a try for a healthy weeknight dinner; this soup combines all the best things about pumpkins and lentils into one pot -- both nutritionally and taste-wise (there’s an unexpected and delectable taste of spices in this dish). In a large bowl of water soak the lentils for approximately 30 minutes, then drain and rinse. Add the onions, carrot, celery, and garlic to the pot and cook 5 minutes stirring often. 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