Lentil Soup

Lentil Soup Recipe

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Tina Watt

By
@Aleida

From an old Italian grandma, so easy and hearty.

Rating:
★★★★★ 1 vote
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

How to Make Lentil Soup

Step-by-Step

  • 1Coarsely chop onion, slice carrots and celery on diagonal, large bites. Cube pancetta. Rough chop tomatoes, reserve liquid.
  • 2In heavy bottom soup pot, saute' onions in oil and butter until golden.
  • 3Add celery and carrots, cook 10 minutes.
  • 4Add tomatoes and juice, cook uncovered on low 25-30 minutes.
  • 5While 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.)
  • 6Add 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.)
  • 7Adjust salt and pepper to taste.
  • 8Serve with fresh grated parmesan and crusty Italian bread.

Printable Recipe Card

About Lentil Soup

Course/Dish: Other Soups
Other Tag: Healthy