Lentil Soup Recipe

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Lentil Soup

Tina Watt

By
@Aleida

From an old Italian grandma, so easy and hearty.


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Rating:

Comments:

Serves:

4-6 as meal

Prep:

15 Min

Cook:

1 Hr 20 Min

Ingredients

1 large
onion
4-5 medium
celery stalks
4 medium
carrots
1/2 lb
pancetta
15-20 oz
can tomato
1/2 lb
lentils, dry
4 c
beef broth
4 Tbsp
olive oil
3 Tbsp
butter
salt
pepper
parmesan cheese

SOUPS, MAIN DISHES, ITALIAN

Directions Step-By-Step

1
Coarsely chop onion, slice carrots and celery on diagonal, large bites. Cube pancetta. Rough chop tomatoes, reserve liquid.
2
In heavy bottom soup pot, saute' onions in oil and butter until golden.
3
Add celery and carrots, cook 10 minutes.
4
Add tomatoes and juice, cook uncovered on low 25-30 minutes.
5
While veggies are simmering, crisp pancetta in a separate fry pan. (Pancetta takes longer than American bacon to crisp so I get it going with a little olive oil. You can use bacon or ham if you prefer.)
6
Add lentils, beef broth, pepper, salt if desired. Cook until lentils are soft, about 45 minutes. (Note: lentils absorb liquid at different rates. You may need to add more liquid or broth to get the consistency you like for soup. I use the red lentils for their color.)
7
Adjust salt and pepper to taste.
8
Serve with fresh grated parmesan and crusty Italian bread.

About this Recipe

Course/Dish: Other Soups
Other Tag: Healthy