Zuppa di Lenticchie di Santo Stefano
A classic Abruzzese mountain soup of tiny, dark Santo Stefano di Sessanio lentils gently simmered with garlic, herbs, and olive oil over toasted bread.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Terracotta pot or heavy saucepan
- •Wooden spoon
- •Ladle
- •Bread knife
- •Toaster or griddle pan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 11 g
- carbs
- 52 g
- fibre
- 14 g
- protein
- 19 g
- calories
- 380 kcal
Instructions
- 1
Rinse the tiny lentils under cold running water and drain thoroughly.
- 2
Heat half the olive oil in a heavy pot over low heat.
- 3
Add the crushed whole garlic cloves and chopped celery.
- 4
Cook gently for three minutes until the garlic is fragrant and translucent.
- 5
Stir in the drained lentils, bay leaf, and fresh savory sprigs.
- 6
Pour in the water and crushed tomatoes, then bring to a gentle boil.
- 7
Lower the heat and simmer uncovered for twenty-five to thirty minutes until tender.
- 8
Season with fine sea salt and chilli flakes during the last five minutes.
- 9
Toast the rustic bread slices over a griddle until crisp and golden.
- 10
Place a toasted bread slice in the bottom of each warm bowl.
- 11
Ladle the hot lentil soup over the bread.
- 12
Drizzle each bowl generously with the remaining raw olive oil before serving.
Chef's tips
Do not salt the lentils at the beginning of cooking, as salt can toughen their delicate skins. Santo Stefano lentils are small and thin-skinned, so maintain a very gentle simmer to keep them whole.
Ingredient substitutions
- Santo Stefano di Sessanio lentils → Castelluccio lentils or Puy green lentils, though cooking times may vary slightly
- mountain savory (santoreggia) → fresh thyme or dried oregano
- rustic country bread → thick slices of toasted gluten-free sourdough if required
Storage
Store leftover lentil soup without the bread in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a small saucepan over medium-low heat with a small splash of water until steaming hot.
Common mistakes to avoid
- •Soaking the lentils beforehand, which ruins the texture of authentic Santo Stefano lentils.
- •Salting the cooking water too early, preventing the lentils from softening evenly.
- •Boiling too vigorously instead of maintaining a steady, low simmer.
Serving suggestions
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