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Zuppa di lenticchie – Lentil soup

Dried lentils should always be thoroughly rinsed and washed in several changes of cold water. Good quality lentils do not need to be soaked. Read the instructions on the package to make sure.

Try to get lentils from Castelluccio di Norcia. They taste fantastic, do not need to be soaked and are ready in half an hour.


  • 250 gr lentils, washed in several changes of cold water
  • 2 tablespoons olive oil
  • 100 gr pancetta, diced
  • 1 onion, chopped
  • 2 garlic cloves, slivered
  • 2 branches celery, chopped
  • 2 carrots, chopped
  • leaves of a branch of rosemary, finely chopped
  • 2 bay leaves
  • 3 (canned) tomatoes, chopped up
  • 1,5 l vegetable stock
  • salt and freshly milled black pepper

Heat the olive oil in a large pot and fry the pancetta, onion, garlic, celery, carrots, bay leaves and rosemary for 10 minutes. Add salt and pepper, tomatoes, the lentils and the stock. Bring to a boil and let simmer for 40 minutes or untill the lentils are done. Remove the bay leaves and taste for salt and pepper.

Serve with a slice of roasted bread per person, rubbed with a garlic clove while still warm.

Posted in soup.

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