Italian Lentil Soup (Zuppa di Lenticchie di Zia Rosa)

I must admit that before my Aunt Rose served me her Italian Lentil Soup (Zuppa di Lenticchie) years ago, I’d never liked lentil soup. What I’d tasted previously was always boring and poorly prepared and I just thought that it was bland “health food”. This soup, however, is delicious, comforting, and satisfying. It’s exactly what I want to eat when the weather gets cool. I eat it all fall and winter long and never tire of it. It’s a family favorite.

An Italian Staple…

Italian Lentil Soup is an Italian staple, eaten all over Italy with many variations. Basically, you take aromatics such as onion, carrot, celery, maybe some pancetta and cook them first to create a flavor base (soffrito). Then, you add your lentils, preferably small Umbrian lentils like Lenticchie di Castelluccio di Norcia or Lenticchie di Colfiorito, or even French Puy lentils. Next, you add the liquid (either stock/broth or water), some tomato, herbs if desired, and cook until the lentils are tender. That’s it.

This is my Aunt Rose’s version that I wrote down over 15 years ago and have been enjoying ever since. When I was a personal chef, this was a favorite dish of several clients, which always surprised me considering our carnivorous leanings in the US. Both men and women loved the dish, and I had to prepare it for some clients almost every time I cooked for them. It’s so good! This recipe for Italian Lentil Soup makes a large batch, serving about 8 people. It’s wonderful to make one batch of soup that you can enjoy for lunch and dinner throughout the week. It’s economical too and is healthy without tasting like punishment! (Just be sure to season well with salt and pepper so that it is full flavored. We want no bland soup here!)

Variations

The recipe below is very flexible. My Aunt’s version is a basic lentil soup with the aromatics mentioned above and potato. I also add herbs to add more flavor. You can add all or just one of the herbs listed. I used to add all of them but as my time in Italy has gone on, I find that I’m cooking more and more simply. We Americans tend to add more aromatics and seasonings than Italians and my tastes are adapting. Once you try it as written, you can tailor it to suit your needs. For example:

• You may add another vegetable, such as cime di rape (broccoli rabe), Swiss chard, or spinach.
• Some Italian-Americans add sausage to their lentil soup which will definitely please meat eaters.
• Another option is to switch out the potato used in this recipe for pasta or rice. Or simply keep the potato and add rice or pasta, adjusting the liquid to taste.
• Make it vegan/vegetarian by omitting the pancetta and using vegetable stock/broth. (It’s still really good.)
• If you are vegetarian and want to make the soup more robust, add mushroom for its meatiness and umami.

Notes

As I mentioned above, try to seek out small lentils from Umbria, France or Spain. Why? Well, the smaller lentils hold their shape better and, for me, have nicer flavor. I prefer them, but you may use regular brown lentils if that is all that you can find. I have many times and the soup is still delightful. Also, don’t feel the need to use stock if you don’t have any. Water works well and renders a cleaner flavor. If you have a Parmigiano-Reggiano cheese rind that you can throw in, it makes up for much of the missing richness of a broth or stock.

Whatever you choose to do, be sure to top the soup with a drizzle of extra virgin olive oil, and some grated cheese. I love to add some chili oil (olio Santo) or flakes to give it a little kick!

Stay warm everyone and buon appetito!!

Italian Lentil Soup (Zuppa di Lenticchie di Zia Rosa)

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Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

• 2-3 tablespoons extra virgin olive oil, or more as needed
• 1 medium onion, chopped
• 1 large clove garlic, minced, or more to taste
• 90 grams (3 oz) pancetta, cubed
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 1 medium potato, 1/2-inch cubes
• 1 pinch crushed red pepper flakes, optional
• 500 grams (1 lb) lentils, preferably Umbrian, picked over for stones, rinsed and drained
• 1/2 cup Italian peeled tomatoes, crushed by hand, or use tomato passata
• 2-3 large basil leaves, torn, optional
• 2 tablespoons Italian flat leaf parsley, chopped, optional
• 2 bay leaves
• Parmigiano-Reggiano cheese rind, optional
• 2 liters (2 quarts) chicken, vegetable, beef broth, or water
• salt and pepper, to taste
• To Garnish:
• Freshly grated Parmigiano-Reggiano, Pecorino Romano, or Grana Padano cheese
• Extra virgin olive oil, or Chili oil (Olio Santo)
• Fresh cracked black pepper

Instructions

1. In a large stockpot over medium heat, add the extra virgin olive oil, the onion and a pinch of salt. Cook, stirring for 2-3 minutes, until beginning to soften. Add the garlic and cook, stirring gently until fragrant, about 1 minute. Add the pancetta to the pot and cook for 3-4 minutes, or until beginning to brown. Next, add the carrot, celery and cubed potato, seasoning with some salt and pepper. If using, add the crushed red pepper at this time. Cook the mixture over low-medium heat until beginning to soften, about 7-10 minutes. 
2. Add the lentils, tomato, herbs, bay leaves and liquid. Bring to a simmer, season with a little salt and pepper and simmer until the lentils are tender, about 45 minutes to an hour. 
3. Check for seasoning and serve. Garnish with a drizzle of extra virgin olive oil, grated cheese and chili oil or flakes if desired.