Linda’s Umbrian Lentil Soup (Zuppa de Lenticchie)

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There’s nothing as soothing as warm soup on a chilly late fall day. Try Linda’s Umbrian lentil soup—a fan favorite of family and friends near and far.

Ingredients

• 1 carrot

• 1 medium onion

• 1 celery stalk

• 1.5 cups Castelluccio Umbrian lentils or lentils du puy, rinsed and drained

• 1 bay leaf

• 1 cup dry white wine (120ml)

• 6.5 cups chicken or vegetable stock (1.5 liters)

• 2 cups peeled Italian tomatoes in juice

• 3-4 tbsp olive oil

• Salt and pepper to taste

Optional extras & garnishes:

• Italian sausage (pork or turkey)

• fresh parsley

• Dried red chilli flakes

• Parmigiano Reggiano rind

• Parmigiano Reggiano grated

Chef’s note: Suggested serving with good crusty bread! Storage - the soup will keep well in the fridge for 3-4 days or can be frozen for up to 3 months.

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Directions

• Rinse the lentils in cold running water according to packet instructions, set aside.

• Roughly chop the carrot, celery and onion and add to a large pot with 3-4 tablespoon of olive oil. Add salt and sauté slowly on a medium-low heat for around 10 minutes until soft but not browned.

• Add the wine and let it simmer until it has reduced by half.

• Add the lentils (1.5 cups/300g) and stir to coat in the vegetables and wine for about 3-5 minutes, until warmed through

• Add the stock (6.5 cups/1.5 litres) and bay leaf and bring to a boil. 

• Chop the canned tomatoes roughly and add to the pot along with the juices.

• Add Parmigiano Reggiano rind (if using)

• Allow the mixture to return to a brisk boil and turn down to a simmer and simmer Semi-covered for 35-40 minutes until the lentils are tender but still have a bite. If the lentils have soaked up too much liquid add more (water is fine) as necessary.

• If you are adding sausage: in a separate pan add 2 tablespoons of olive oil to gently heated pan. Remove the sausage meat from the casing and roll into small balls about 1” in diameter. Add the sausage balls to the heated pan, flatten like a burger with a spatula and cook through. Drain the cooked sausage on a towel and add to the soup at the final moments, allowing sufficient time for the sausage to warm through and become incorporated in the soup.

• Once cooked, taste the soup and season with salt and pepper. Serve in bowls with a drizzle of olive oil and fresh parsley, dried chilli flakes, and grated Parmigiano (optional).

  Yield: 4-5 servings

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