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#Zuppa di lenticchie

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Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, wooden spoon, knife, cutting board, ladle

Ingredients
  

  • 1 cup dried lentils brown or green
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth or chicken broth for non-vegetarian
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar optional, for added depth
  • Fresh parsley chopped, for garnish

Instructions
 

  • Step 1: Prepping the Lentils
  • Start by rinsing the lentils thoroughly under cold water to remove any debris or dust. No need to soak them, which is one of the reasons this recipe is so quick!
  • Step 2: Sauté the Vegetables
  • Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables become soft and the onions are translucent. Stir occasionally to avoid burning. Next, add the minced garlic and cook for an additional minute until fragrant.
  • Step 3: Adding Lentils and Seasoning
  • Add the rinsed lentils to the pot, stirring them into the vegetable mixture. Now toss in the bay leaf, thyme (or rosemary), salt, and pepper. This step helps infuse the lentils with flavor right from the start.
  • Step 4: Pour in the Broth and Tomatoes
  • Pour in the vegetable broth (or chicken broth) and diced tomatoes with their juices. Bring everything to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 30–35 minutes until the lentils are tender.
  • Step 5: Adjust the Flavor
  • Once the lentils are cooked, remove the bay leaf. Stir in the balsamic vinegar for extra richness. Taste the soup and adjust seasoning as needed with more salt or pepper.
  • Step 6: Serve
  • Ladle the Zuppa di Lenticchie into bowls and garnish with freshly chopped parsley. This soup is wonderful with crusty bread or over rice for a heartier meal.
  • Variations
  • Meaty Version: For extra protein, you can add sliced sausage or pancetta. Brown the meat in the pot before adding the vegetables in Step 2 for a rich, smoky flavor.
  • Vegetarian or Vegan: This recipe is already vegetarian, but to make it vegan, simply check that your vegetable broth is free of any animal products.
  • Gluten-Free: This recipe is naturally gluten-free, but always check labels on your broth and other pre-packaged ingredients to ensure they don’t contain gluten.
  • Spice It Up: If you like a bit of heat, add ½ teaspoon of red pepper flakes when sautéing the vegetables.
  • Creamy Twist: For a creamier texture, you can stir in some coconut milk or a splash of cream at the end of cooking.