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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.
tablespoons extra-virgin olive oil, plus more to serve
medium yellow onion, chopped
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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