Description
This Italian lentil soup comes together in 1 hour, thanks to fast cooking green lentils- no overnight soaking required. Fresh tomatoes brighten the thick and hearty broth, while a unique bundle of fresh herbs (rosemary, thyme, bay leaf and mint) elevates the flavor. Recipe adapted from Cucina Povera by, Giulia Scarpaleggia.
Below are a few ingredient brands, tips & recommendations:
- Tomato Paste: Get the kind in the tube for convenience, not the can. Good brands include Cento & Mutti.
- Chicken Stock: You need a light-colored chicken stock or broth (some are really dark and strong flavored). I use Trader Joe’s organic chicken bone broth which comes in a black pouch, not a box, and is found in the refrigerator section. It’s light in color, has great ingredients, and has a subtle taste that does not overpower. You can also use your favorite vegetable stock, store-bought or homemade. If using my homemade vegetable stock recipe, please double it so you have enough.
- Understanding vegetable size: The veggies I use for this soup are are approximately “medium” in size. So for an example, a medium, not gigantic onion; a celery stick that is not as long as my arm; Yukon Gold potatoes that are not the size of yams etc. Use your judgement. Always have extra stock on hand if you need to loosen up the texture of the soup.
Ingredients
- 1 1/2 cups (300 g) dried green lentils
- 1 large rosemary sprig
- 1 large mint sprig
- 3 fresh thyme sprigs
- 2 fresh bay leaves (if using dried, only 1 bay leaf)
- 1/4 cup (60 ml) olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 1 celery stick, diced
- 2 garlic cloves, smashed
- 2 ounces (60 g) thick-cut smoked bacon or pancetta, rough chop
- 2 large fresh tomatoes, diced
- 1 tablespoon tomato paste
- 6 cups light-colored chicken stock or vegetable stock, plus more as needed (see Notes & Tips above)
- 2 medium Yukon Gold Potatoes, diced
- Parmesan cheese or Pecorino Romano cheese, to serve
- Sourdough bread, to serve
Note: To store, portion cooled soup into airtight containers. Chill in the fridge for up to 5 days; freeze up to 6 months. Gently warm the soup to reheat, adding a splash of stock or water to loosen up the texture if it’s too thick.
Instructions
- Rinse and drain the lentils in a small colander; set aside.
- With kitchen twine, tie the rosemary, mint, thyme and fresh bay leaves together. This is your herb bundle. If you don’t have twine, use a thyme sprig to wrap around the herbs.
- In a large Dutch Oven: warm the olive oil over medium heat. Add the onions, carrots, celery, garlic and bacon (or pancetta). Season with salt and pepper. Cook, stirring occasionally with a wooden spoon, for 5-7 minutes.
- Add the lentils, chopped fresh tomatoes, tomato paste and herb bundle; stir well to combine.
- Add 3 cups of stock/720 ml, increase the heat, and cook until the soup is boiling. Reduce the heat and simmer for 20 minutes.
- Add the potatoes and 3 cups/720 ml more of stock.
- Cook for an additional 20 minutes or until the potatoes are tender.
- Taste, and adjust the seasoning with salt and pepper. If you want the consistency of the soup to be a little thinner, now is the time to add more stock.
- To serve, ladle over toasted sourdough bread (or serve on the side as pictured above). Drizzle with olive oil and sprinkle with cheese.
How To Store, Freeze & Reheat Lentil Soup
In the fridge: This soup gets better as it sits. I recommend making it 1-2 days in advance, before serving. It will last in the fridge, stored in airtight containers, for up to 5 days.
In the freezer: Frozen lentil soup will last up to 6 months.
To reheat: This lentil soup thickens after it has cooled completely. To reheat, gently warm over low heat, adding more stock if necessary to loosen it up. PS: wilt some baby spinach leaves directly into your soup, top with Parmesan or Pecorino, and you’ve go yourself a wonderful leftover meal.
