📝 About This Recipe
Transport your kitchen to the rolling hills of Umbria with this soul-warming Zuppa di Lenticchie, a cornerstone of Italian 'cucina povera' that tastes like pure luxury. This recipe utilizes the earthy depth of small brown lentils simmered in a rich soffritto of aromatics, accented by a hint of tomato and a savory Parmesan rind. It is a thick, protein-packed masterpiece that perfectly balances rustic textures with sophisticated, herbaceous notes.
🥗 Ingredients
The Aromatics (Soffritto)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 Yellow onion (finely diced)
- 2 Carrots (peeled and finely diced)
- 2 Celery stalks (finely diced)
- 3 Garlic cloves (minced)
- 2 ounces Pancetta (finely chopped; optional for depth)
The Body and Broth
- 1.5 cups Dried brown or green lentils (rinsed and picked over for stones)
- 1/2 cup Canned crushed tomatoes (preferably San Marzano)
- 6 cups Vegetable or chicken stock (low sodium)
- 1 piece Parmigiano-Reggiano rind (about 2 inches long)
- 1 Bay leaf (dried)
- 1 sprig Fresh rosemary (kept whole)
- 1 pinch Red pepper flakes
Finishing Touches
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon juice (to brighten the flavors)
- Kosher salt and black pepper (to taste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
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2
Add the chopped pancetta (if using) and cook for 3-4 minutes until the fat has rendered and it begins to turn golden brown.
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3
Stir in the diced onion, carrots, and celery. Sauté the vegetables for 8-10 minutes, stirring occasionally, until softened and the onions are translucent.
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4
Add the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the crushed tomatoes and cook for 2 minutes, allowing them to slightly caramelize and meld with the vegetables.
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6
Add the rinsed lentils to the pot. Stir well to coat the lentils in the aromatic oil and tomato mixture for about 1 minute.
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7
Pour in the stock. Add the bay leaf, the whole rosemary sprig, and the Parmigiano-Reggiano rind.
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8
Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover partially with a lid.
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9
Simmer for 30-40 minutes. The lentils should be tender but not disintegrating. Check at the 30-minute mark as cooking times vary by lentil age.
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10
Once the lentils are cooked, remove and discard the bay leaf, rosemary sprig, and the remains of the cheese rind.
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11
For a creamier texture, use a wooden spoon to mash a small portion of the lentils against the side of the pot, or briefly pulse an immersion blender in the pot 2-3 times.
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12
Stir in the fresh parsley and lemon juice. Taste and season generously with kosher salt and freshly cracked black pepper.
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13
Turn off the heat and let the soup sit for 5 minutes before serving to allow the flavors to settle and harmonize.
💡 Chef's Tips
Avoid salting the soup until the very end; adding salt too early can toughen the skins of the lentils and increase cooking time. If the soup becomes too thick upon standing, simply thin it with a splash of warm water or additional broth before reheating. For the best flavor, use Castelluccio lentils or French Le Puy lentils, as they hold their shape beautifully compared to standard brown lentils. A Parmesan rind is a 'secret weapon' that adds an incredible savory umami depth—never throw them away, keep them in your freezer for soups like this!
🍽️ Serving Suggestions
Serve in warmed bowls with a generous drizzle of your finest peppery extra virgin olive oil on top. Accompany with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Top with a fresh grating of Pecorino Romano or extra Parmigiano-Reggiano for a salty kick. Pair with a glass of medium-bodied Italian red wine, such as a Chianti Classico or a Barbera d'Asti.