Lentil SoupClick to Play

Lentil Soup

Zuppa di Lenticchie

Mary Ann Esposito

SERVES 6 TO 8

My dad remembers his mother's (Nonna Saporito) endless use of lentils; lentil soup and lentils with sausage were two familiar dishes when he was growing up. I presoak lentils the night before making this soup; this step can be eliminated, but the cooking time will be longer. At the end of the cooking time, I add a tiny soup pasta called acini di pepe for added texture and taste. This is a thick, hearty soup, which keeps well and may need to be thinned the next day with a little water or broth.

INGREDIENTS

1 1/2 cups lentils
2 quarts water
1/4 cup Filippo Berio olive oil
1 medium onion, peeled and chopped
2 ribs celery, sliced
1 28-ounce can plum tomatoes, with liquid
Salt and pepper to taste
1/2 cup acini di pepe or pastina
Freshly grated Pecorino Romano cheese
Place the lentils in a bowl, add water to cover, and soak overnight.

DIRECTIONS

Drain and discard the soaking water. Wash the lentils well in warm water, place in a soup pot, cover with the 2 quarts water, and bring to a boil. Add the oil, onion, celery, and tomatoes. Lower the heat and simmer the mixture, covered, for about 35 minutes, or until the lentils are tender. (The cooking time will be about 1½ hours if the lentils were not presoaked.)

Add salt, pepper, and the pasta. Cook for about 15 minutes longer, or until pasta is al dente. Ladle the soup into bowls and serve immediately, sprinkled with a little Pecorino Romano.

Variation: Add pieces of cooked chicken or sausage to the soup along with the pasta.

This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1993.

item recipe is featured in Episode 410 of Season 4.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

  1. Tonia's avatar

    Tonia

    | Permalink
    Could you add carrots to this.I love them.
  2. Paul Lally, Executve Producer's avatar

    Paul Lally, Executve Producer

    | Permalink
    Sure thing, carrots would add a nice touch of color to the soup. I suggest 1/2 cup shredded or finely diced.
  3. Paula esposito's avatar

    Paula esposito

    | Permalink
    I watched the video on making the lentil soup in the crockpot but you did not say how long to cook it. Can you tell me how long in the crockpot as I would like to try it.

    Thank you

Leave a Comment