Lentil Soup

★★★★★ 1 Review
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By Tina Watt
from Kalamazoo, MI

From an old Italian grandma, so easy and hearty.

serves 4-6 as meal
prep time 15 Min
cook time 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
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How To Make

  • 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.

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