Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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