Lentil Soup : Zuppa di Lenticchie
When I was recently rearranging my pantry I came across a package of LENTICCHIE ( lentils) from our trip to Assisi and since it was a cold rainy weekend decided I needed to make a lentil soup. Found a recipe to go by on Food Network by Mario Batali --the only thing is I needed to add a lot more broth than the recipe called for I finally decided because like pasta it just continues to absorb all liquid that I would store the leftover lentils then when ready to reheat spoon lentils into bowl and add more broth for reheat. I also topped it with halved cherry tomatoes like they served it to me in Rome. The only thing this recipe didn't use was large diced celery (as I had in Rome) and would definitely add next time.
3 cups castelluccio lentils
6 tablespoons extra-virgin olive oil
1/2 medium red onion, chopped into 1/8-inch dice
3 cloves garlic, thinly sliced plus 2 whole cloves
4 cups chicken broth, hot
Salt and freshly ground black pepper
1/4 pound Tuscan or Umbrian country bread
1 cup pasta shells
Wash and drain the lentils, carefully picking through them to take out any pebbles.
In a 3-quart saucepan, heat the 6 tablespoons oil until just smoking. Add the onions and sliced garlic. Cook until softened but not brown, about 6 to 8 minutes. Add the lentils and the hot chicken stock. Bring the liquid to a boil. Lower then heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding more water. Add the pasta shells during the last 6 minutes of cooking. Season, to taste, with salt and pepper.
In the meantime, preheat the grill or broiler. When the soup is ready to serve, grill or toast, slices of the bread until golden brown, about 2 minutes per side. Rub each slice with a cut garlic clove.
Ladle the soup into warm bowls. Place a slice of garlic bread on top of each soup serving
3 cups castelluccio lentils
6 tablespoons extra-virgin olive oil
1/2 medium red onion, chopped into 1/8-inch dice
3 cloves garlic, thinly sliced plus 2 whole cloves
4 cups chicken broth, hot
Salt and freshly ground black pepper
1/4 pound Tuscan or Umbrian country bread
1 cup pasta shells
Wash and drain the lentils, carefully picking through them to take out any pebbles.
In a 3-quart saucepan, heat the 6 tablespoons oil until just smoking. Add the onions and sliced garlic. Cook until softened but not brown, about 6 to 8 minutes. Add the lentils and the hot chicken stock. Bring the liquid to a boil. Lower then heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding more water. Add the pasta shells during the last 6 minutes of cooking. Season, to taste, with salt and pepper.
In the meantime, preheat the grill or broiler. When the soup is ready to serve, grill or toast, slices of the bread until golden brown, about 2 minutes per side. Rub each slice with a cut garlic clove.
Ladle the soup into warm bowls. Place a slice of garlic bread on top of each soup serving
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