Zuppa di Lenticchie - Lentil Soup
Prep time
Cook time
Total time
Recipe type: Primi
Serves: 6 to 8 depending on serving size
  • ⅓ cup olive oil
  • 1 medium onion, minced
  • Kosher salt to taste
  • 2 medium carrots, peeled and diced
  • 1 stalk of celery, diced
  • 2 cloves of garlic, finely minced
  • 1 bay leaf
  • 2 Tbs. tomato paste
  • 12 oz. canned plum tomatoes, preferably San Marzano
  • 1 pound of lentils, rinsed several times with cool water
  • 6 cups of fresh water
  • Freshly ground black pepper
  • 2 cups day cubed Italian bread, crusts removed
  • ⅓ cup olive oil
  • 1 plump garlic clove, peeled
  • ½ cup Italian parsley leaves chopped
  • ½ cup freshly grated Parmigiano, optional
  • Extra Virgin Olive Oil
  1. Heat the ⅓ cup of olive oil in a heavy large stockpot over medium-high heat, add the minced onions and sauté until lightly golden brown. Salt to taste.
  2. Reduce the heat to medium and add the carrots, celery, garlic & bay leaf, lightly cook until the vegetables begin to soften. The bay leaf will become aromatic, flavoring the vegetable mixture. Once the vegetable mixture is ready, stir in the tomato paste, cook for about 5 minutes stirring regularly. Add the plum tomatoes, breaking them up with a spoon in the pan and simmer for 15 minutes to create a flavorful base for the soup.
  3. Add the rinsed and drained lentils to the base, stirring to coat the lentils. Add the 6 cups of water, stir and bring to a boil. Once the soup comes to a boil, reduce the heat to a simmer, partially cover the pot and continue to simmer for 1 hour or until the lentils are tender but not falling apart.
  4. In the meantime, prepare the fried bread cubes. Line a large plate with paper toweling and gently heat the second ⅓ cup of olive oil on low in a large skillet along with the clove of garlic. Allow the garlic to remain in the warm oil on low for about three minutes, remove the garlic clove. Turn the heat to medium, increase the temperature of the oil and carefully add the bread cubes. Allow the bread cubes to brown on one side before turning. Once the bread cubes are uniformly browned, remove to the paper towel-lined plate to cool.
  5. To serve: Ladle the hot soup into individual bowls which have been warmed in a low oven. Garnish with some chopped parsley, toasted bread cubes and a drizzle of Extra Virgin Olive oil. You may pass the freshly grated Parmigiano at the table, but honestly the soup is perfect the way it is.
Recipe by LaBellaSorella at http://labellasorella.com/2016/12/lentil-soup-zuppa-di-lenticchie/