Plain Lentil Soup with a Special Ingredient

February 12, 2011
0 Ratings
  • Serves 4
Author Notes

Duck prosciutto Made according to Ruhlman's book is a secret weapon in this soup. The fat melts away and the duck meat is tender and sublimely flavorful. It is the best lentil soup that I have ever made. Making the duck prosciutto was fun and easy. Don't be tempted to add other herbs and spices. The duck prosciutto does ALL the work! I made a very thick soup, but you can add some more water to thin it out a bit if you wish.

*****Note: If you don't make your own duck prosciutto, I have seen it at Dean & Deluca. —dymnyno

What You'll Need
  • 1 cup beluga lentils
  • 4 cups water
  • 1 cup yellow onion, medium dice
  • 1 stalk celery, medium dice
  • 1 carrot, grated
  • 1 cup canned tomatoes
  • 1/2 cup duck breast prosciutto, cubed
  1. Saute the onions, celery and carrots in a little olive oil.
  2. Add the lentils and cover with the water.
  3. After the lentils are cooked (about 20 minutes) add more water to soup consistency.
  4. Add the tomatoes.
  5. Add the prosciutto.
  6. Simmer for about 30 minutes and serve.

See what other Food52ers are saying.

  • mrslarkin
  • TheWimpyVegetarian
  • dymnyno
  • hardlikearmour

4 Reviews

mrslarkin February 13, 2011
That looks great!!
TheWimpyVegetarian February 13, 2011
This looks amazing! Indeed, something special happens whith duck and duck fat. And this is clearly a great example of something special!
dymnyno February 12, 2011
It is so simple and the duck just does everything! I don't have a blog so I am not part of the Charcartapalooza thing, but I have been following along and the duck prosciutto was fun to make and use.
hardlikearmour February 12, 2011
This sounds like the best lentil soup ever!