Author Notes: This soup is a marvel! It’s cheap and easy to make, it’s nutritious and tasty and you can eat it for breakfast, lunch, dinner or anytime at all. Make a large batch and eat some right away, put some in the frig for later in the week, and freeze some to eat a couple weeks down the road. You can make several different soups from this basic recipe by adding pasta, Escarole, or sausage. Eat it with a salad as a starter and some good bread and you have a com-plete tasty meal.
This recipe along with other wonderful Italian recipes can be found in my book "La Tavola"
Italian-American New Yorkers Adventures of The Table .... Daniel Bellino Zwicke
ounces Dry Lentils
tablespoons Olive Oil
whole Onions cut in medium dice
cloves garlic, peeled and dice
Carrots, peeled and cut in medium dice
stalks Celery, washed and cut in medium dice
Idaho Potatoes, peeled & cut in medium dice
cup Pancetta, or Bacon diced
cups diced tomato, canned or fresh
cups chicken broth
Salt & Black Pepper to taste
- Add Bacon or Pancetta to a large pot. Cook over medium heat for 5 minutes to render fat. Drain off all fat and leave Pancetta in pot.
- Add olive oil to pot, along with Garlic and onions. Saute over low heat for 6 minutes. Season with salt & Pepper to taste. Add Carrots and continue cooking for 4 minutes.
- Add tomatoes, saute for 5 minutes.
- Add Lentil that have been washed with cold water. Add Chicken Broth. Bring to a boil, then lower to a simmer and let cook for about 40 minutes until the lentils are tender but still have a slight bite.
- Serve. Add to soup bowl with a dash of olive oil. You can add some cooked short pasta like Ditalini or other. Sprinkle with Parmigiano and enjoy