for about 6 persons Ingredients: 1 lb lentils 1 carrot, finely-chopped 1 medium-sized stalk of celery, finely-chopped 1 small white or yellow onion, finely-chopped 1 handful parsley, finely-chopped Extra-virgin olive oil – to taste, as needed Salt Optional additions: hot red pepper, sprig of fresh rosemary Soak the lentils overnight in cold water. (Try to buy small, tender lentils which do not require hours to cook.
Here in Umbria, the lentils of Castelluccio are the best – cook very quickly and superb flavor. Sought after all over Italy.
If you ever come to Umbria, be sure to pick some up!) Rural version: my farm neighbors would start with a soffrito (or “gentle fry”), that is, by putting in saucepan olive oil, enough to cover the bottom. Procedure: heat olive oil but do not burn and put all vegetables in oil, stirring with wooden spoon (only! never use stainless steel with legumes, I am told… though not sure why!). Stir til vegetables are golden – add lentils and about 1 qt water.
Simmer til lentils tender. Drizzle with olive oil when serving, if desired. Anne’s version: to avoid any sort of frying (even if minimal) of olive oil, I put all ingredients in pot together (except olive oil) and simmer. Simmer til lentils tender and drizzle olive oil on the soup before serving.
(My version is probably better for the health – but the rural version is best for the palate!). For both of above versions, small hot red pepper may be added during cooking – but watch out!. A sprig of fresh rosemary adds wonderful flavor to the soup.
Miscellaneous lore: * The above soup is delicious if poured over hot bruschetta (bread toasted and rubbed with a garlic clove, then drizzled with olive oil).
* Here in Umbria, lentils are eaten New Year’s Eve (along with many other dishes) as the more lentils you eat on New Year’s Eve the more coins (ie, greater wealth) you will have in the New Year! On New Year’s, the lentil soup is cooked with zampone (pig’s feet), though the farmers often used their homemade sausages if zampone not available.
* Olive oil must be extra virgin and ideal if also cold-pressed. The best olive oil in the world (if you believe Europe’s top chef, Alain Ducasse) is that of the Spello area, here in Umbria! (…and happy to tell you how to get hold of it).
