Zuppa di Lenticchie ~ This is a simple soup to make, but is hearty enough to be the main course when a green salad, and crusty Italian bread are added. Without the added prosciutto rind or ham bone, and by substituting vegetable broth for the meat broth, it can be a vegetarian option anyone could enjoy.
Another alternative to the prosciutto rind would be to use the meat from sausage link lightly browned. To serve the soup, either offer freshly grated Parmesan cheese, or a drizzle of olive oil flavored with basil pesto. There are many types of lentil available, but I prefer the small green French lentil, or small beige Umbrian lentils which holds their shape well even when cooked until tender.
Note: A little pasta or rice cooked separately, may be added to the soup.
Deborah Mele 2011
A hearty lentil and vegetable soup that was born out of cucina povera cooking.
- 5 Cups Of Chicken Broth
- 1 Cup Finely Chopped Celery
- 1/2 Cup Finely Chopped Parsley
- 1 Cup Finely Chopped Carrots
- 1 Cup Finely Chopped Onions
- 4 Tablespoons Olive Oil
- 4 Large Plum Tomatoes, Cored, Seeds Removed, And Diced
- 2 Large Garlic Cloves, Minced
- Salt & Pepper
- 1 Teaspoon Dried Italian Seasoning Spice
- 1 1/4 Cup Dried Lentils
- Rind From A Prosciutto, Or A Ham Bone (Optional)
- Saute the onions, carrot, celery, and garlic in the olive oil until tender, and then add the tomatoes and broth.
- Bring to a boil and then add the lentils, chopped parsley, seasonings, and prosciutto rind or sausage meat if using.
- Reduce the heat to low, and cook until the lentils are tender, about 20 to 30 minutes.