📝 About This Recipe
Inspired by the humble 'Pappa' traditions of Tuscany, this soul-warming lentil porridge transforms simple pulses into a velvety, luxurious masterpiece. Small mountain lentils are slow-simmered with aromatic soffritto and finished with hand-torn sourdough to create a texture that is incredibly creamy yet satisfyingly rustic. It is a celebration of Italian 'cucina povera,' where high-quality olive oil and patient cooking turn pantry staples into a dish that feels like a warm embrace.
🥗 Ingredients
The Lentil Base
- 1.5 cups Castelluccio or small brown lentils (rinsed and picked over)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 medium Yellow onion (finely diced)
- 1 Carrot (peeled and finely diced)
- 1 Celery stalk (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Tomato paste (double concentrated)
- 6 cups Vegetable or chicken stock (low sodium, kept warm)
- 1 sprig Fresh rosemary (left whole)
- 1 piece Bay leaf (dried)
The 'Pappa' Texture
- 3-4 thick slices Stale sourdough or rustic Italian bread (crusts removed, torn into 1-inch chunks)
- 1 piece Parmigiano-Reggiano rind (optional but highly recommended for depth)
Finishing and Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Red pepper flakes (optional for heat)
- Sea salt and black pepper (to taste)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or pot, heat the olive oil over medium heat. Add the onion, carrot, and celery (the 'soffritto') and sauté for 8-10 minutes until softened and translucent, but not browned.
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2
Stir in the minced garlic and red pepper flakes (if using), cooking for just 1 minute until fragrant.
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3
Add the tomato paste to the center of the pot. Stir it into the vegetables for 2 minutes, allowing it to darken slightly to develop a rich, savory base.
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4
Pour in the rinsed lentils and stir well to coat every pulse in the aromatic oil and tomato mixture.
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5
Add the warm stock, rosemary sprig, bay leaf, and the Parmigiano rind. Bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low, cover partially, and simmer for 25-30 minutes. The lentils should be tender but still holding their shape.
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7
Remove the rosemary sprig, bay leaf, and the cheese rind. Discard them.
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8
Add the torn bread chunks into the pot. Gently submerge them into the liquid. Let the mixture sit for 5 minutes to allow the bread to absorb the broth.
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9
Using a sturdy whisk or a wooden spoon, vigorously stir the mixture. The bread will break down and emulsify with the lentils, creating a thick, porridge-like consistency.
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10
If the 'pappa' is too thick, add a splash more warm stock or water. It should be spoonable and creamy, not dry.
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11
Stir in the grated Parmigiano-Reggiano and chopped parsley. Season generously with sea salt and freshly cracked black pepper.
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12
Ladle the Pappa di Lenticchie into warmed bowls. Finish each serving with a generous drizzle of high-quality extra virgin olive oil and an extra sprinkle of cheese.
💡 Chef's Tips
Use small, firm lentils like Castelluccio or Puy lentils; they retain a bit of bite which contrasts beautifully with the soft bread. Don't skip the Parmigiano rind! It adds a deep 'umami' backbone to the broth that salt alone cannot achieve. If your bread isn't quite stale, toast the torn chunks in a 300°F (150°C) oven for 10 minutes to dry them out before adding to the pot. For a vegan version, omit the cheese and rind, and add a teaspoon of nutritional yeast or a drop of balsamic vinegar for complexity. Always season with salt *after* the lentils are tender; salting too early can toughen the skins of the pulses.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Verdicchio or a light-bodied Chianti to cut through the richness. Serve alongside a bitter green salad, such as radicchio or arugula with a lemon vinaigrette. Top with a poached egg for a decadent, protein-rich brunch or dinner. Serve with a side of sautéed garlicky kale or broccoli rabe. A few drops of aged balsamic vinegar swirled on top just before eating adds a wonderful sweet-tart finish.