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Umbrian-Style Lentil Soup
In her kitchen in Perugia, Italy, home cook Silvia Buitoni taught us how to make brothy but hearty Umbrian lentil soup, or zuppa di lenticchie, a fine example of rustic Italian cooking. She used Castelluccio lentils, grown in the Umbrian village of the same name, that have a taste that is richly nutty and earthy. Though they become tender and plump with cooking, the lentils retain their shape beautifully. For this adaptation of Umbrian lentil soup we use easier-to-source French lentils du Puy, which are green-gray and have similar texture and flavor characteristics.
4 to 6
Servings
1 hour
Ingredients
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3
tablespoons extra-virgin olive oil, plus more to serve
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1
medium yellow onion, chopped
Directions
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01In a Dutch oven over medium-high, heat the oil until shimmering. Add the onion, celery, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring often, until the paste begins to brown and stick to the bottom of the pot, about 2 minutes.
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March 12, 2023
Thick, hearty lentil soup
I added a few Yukon gold potatoes (quartered) when the lentils were added. Very good. Wife loved it.
March 11, 2023
Simply delicious
Made this last night for dinner. Just a few simple ingredients, so quick and easy. I followed the recipe but used fresh chopped rosemary instead of dried. At the end I stirred in some baby spinach. Delicious!
March 14, 2023
Bland, with potential
Unless the de puy lentils do all the heavy lifting, this is short on flavor. I had to sub regular green lentils because that’s all I could find. That also affected cook time (followed package instructions.) Assuming the de puy aren’t major game changers, maybe veggie or chicken broth would be better than water. Maybe a lot more garlic, idk but needed more, even piling the spices on at the end it’s lacking flavor.
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