Italian Lentil Soup (Zuppa di Lenticchie)
A rustic lentil soup like Zuppa di Lenticchie is a classic example of cucina povera, because it relies on stored lentils, basic vegetables. The best lentils for this recipe are brown or green lentils. These are traditional in Italian cooking because they hold their shape during simmering, give a rustic texture, and produce the hearty, slightly brothy consistency expected in a farmhouse-style lentil soup. They usually take about 30–40 minutes to cook and don’t need soaking.
Ingredients
- 200 g dried lentils
- 1 onion chopped
- 1 carrot diced
- 1 celery stick diced
- 2 cloves garlic
- 1 tin chopped tomatoes
- 1 litre vegetable stock
- 3 tbsp olive oil
- 1 tsp dried oregano or thyme
- salt and pepper
Instructions
- Rinse the lentils. In a pan, soften onion, carrot, celery and garlic gently in olive oil until starting to soften. Add lentils, tomatoes, stock, and herbs.
- Simmer for about 30–40 minutes until the lentils are tender.
- Season to taste and drizzle with extra olive oil before serving.
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