Minestra di Lenticchie Sarda
A comforting Sardinian brown lentil soup simmered with tomato, wild fennel, celery, and a savoury piece of aged pecorino cheese rind.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Heavy-based soup pot
- •Wooden spoon
- •Paring knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14 g
- carbs
- 48 g
- fibre
- 16 g
- protein
- 22 g
- calories
- 410 kcal
Instructions
- 1
Rinse the brown lentils thoroughly in a fine sieve under cold running water and drain.
- 2
Scrape the outer surface of the pecorino rind thoroughly with a sharp knife to remove any stamped wax.
- 3
Heat the extra-virgin olive oil in a heavy-based pot over medium heat.
- 4
Add the onion, celery, and carrot, cooking gently until the vegetables soften and turn sweet.
- 5
Add the crushed garlic cloves and wild fennel seeds, stirring for one minute until fragrant.
- 6
Pour in the tomato passata, stirring well to combine it with the soffritto base.
- 7
Add the rinsed lentils, prepared pecorino rind, and cold water to the pot.
- 8
Bring the liquid to a gentle boil, then reduce the heat to maintain a low, steady simmer.
- 9
Cover partially and simmer for forty minutes until the lentils are tender and creamy.
- 10
Remove the crushed garlic cloves, then season carefully with fine sea salt and black pepper.
- 11
Ladle the hot soup into bowls and finish with grated Pecorino Sardo and a drizzle of olive oil.
Chef's tips
Scrape the cheese rind thoroughly before adding it to avoid any waxy coating entering the broth. Salt the soup towards the end of cooking, as the cheese rind naturally releases salt as it softens.
Ingredient substitutions
- Pecorino Sardo rind → Pecorino Romano or Parmigiano Reggiano rind, well cleaned
- wild fennel seeds → fresh wild fennel fronds or a pinch of dried oregano
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a small saucepan over medium-low heat, adding a splash of water if the lentils have thickened.
Common mistakes to avoid
- •Boiling the soup vigorously, which bursts the lentils and breaks down the broth texture.
- •Over-salting early before the pecorino rind has had time to release its natural saltiness.
Serving suggestions
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