lentil soup - italian style
Lentils are a symbol of wealth and prosperity in Italy. Whether or not that's true, lentils are a good, low-fat source of protein and other nutrients. This version uses less pancetta in order to keep down the fat, but enough to add some good flavor!
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup lentils
- 4 cups beef broth
- 2 ounces pancetta
- 1/4 cup chopped onion
- 2 tablespoons fresh basil, minced (1 teas dried)
- 1 tablespoon fresh marjoram, minced (1/2 teas. dried
- 1 tablespoon tomato paste
- 2 - bay leaves
- 4 slices hearty italian bread, toasted (optional)
- 1/4 cup shredded parmesan cheese, to garnish
How To Make lentil soup - italian style
-
Step 1Rinse lentils. Fry pancetta until crisp, remove from pan and drain on paper towel.
-
Step 2In a large pot, combine lentils, pancetta, chopped onion, beef broth, basil, majoram, tomato paste and bay leaves. Bring to boiling, then reduce heat. Cover and simmer for 30 minutes or lentils are tender.
-
Step 3Remove bay leaves. Sprinkle toasted bread with parmesan cheese and place under broiler until cheese melts.
-
Step 4To serve, ladle into soup bowls and top each serving with a slice of cheesy, toasted bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes