Make Ahead

ubriaco zuppa di lenticchie (drunken lentil soup)

December 29, 2010
3 Ratings
  • Serves 4-6
Author Notes

About a year ago I was struggling with a host of new and unexpected food allergies ( a side effect of being ill for an extended period of time). Since that time my body has grown stronger and many of the allergies have vanished. It took a lot for me to get up the courage to try the offending foods again. This was one of my first recipes that let me test the waters. I remember feeling like this soup reminded me why I love food and distinct flavors. It is deep and rich, smooth and lemony. Enjoy! - DUZE —DUZE @BakingBackwards

Test Kitchen Notes

This is an uncluttered, easy soup that will be great for anyone still on a cleanse after the indulgence of the holidays. Don't skip on the olive oil garnish, it adds fullness and gently softens some of the acidity of the lemon and wine. - Jennifer & Stephanie —The Editors

What You'll Need
  • 1 cup organic dried red lentils
  • 1/3 cup red wine, preferably Beaujolais
  • 1/2 can organic condensed vegetable broth
  • 1 large yellow onion, peeled and finely chopped
  • 2 dashes coarse sea salt
  • 6 cloves garlic
  • freshly cracked black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 2 cups water
  • 2 dashes ground cumin (optional)
  • 1 large organic lemon, juice and zest
  • 4 squeezes of lemon juice to serve
  • ground cumin to serve
  • ground cayenne pepper to serve
  • fine extra virgin olive oil to serve
  1. Rinse the lentils thoroughly and drain in fine mesh sieve.
  2. In a heavy saucepan (I use a terracotta soup pot) over medium heat add the oil. Add the onions and sweat till translucent.
  3. Add the cumin and saute for 1 minute if using. Raise the temperature a little and add the red wine and let simmer 2 minutes. Add the lentils and stir in for a minute. Add the stock and let boil for 2 minutes. Add lemon juice and zest and the water. Toss in the garlic cloves. Mix well. Reduce heat to simmer, cover pot with a tight fitting lid and let soup cook for 15-20 minutes.
  4. Soup should be thick and breaking down in texture at this stage. Taste and season with salt and pepper to your taste, I like lots of cracked pepper. Add more water if soup is thicker than you prefer and allow a few more minutes to cook with lid on. I like to add a bit more olive oil in this case.
  5. Serve the soup hot, drizzled with a little good quality extra virgin olive oil, a crack of black pepper and a squeeze of lemon juice OR a dash of olive oil, cumin and a dash of ground cayenne pepper if you like it spicy.

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1 Review

warholamm January 15, 2011
My husband and I are on a cleanse and this recipe is spot on for a nice winter meal. I substituted a little apple juice for the wine, and added some carrots and celery. Yum! Thanks for sharing.