Zuppa di Lenticchie di Onano
A delicate northern Lazio brown lentil soup simmered gently with celery, carrot, and ripe plum tomatoes. Finished with peppery extra virgin olive oil.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Heavy-bottomed pot or terracotta casserole
- •Chef's knife
- •Chopping board
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 11 g
- carbs
- 46 g
- fibre
- 14 g
- protein
- 18 g
- calories
- 340 kcal
Instructions
- 1
Warm the extra virgin olive oil in a heavy-bottomed pot over medium-low heat.
- 2
Add the onion, celery, carrot, and crushed garlic to create a soffritto (aromatic vegetable base).
- 3
Cook gently for eight minutes until the vegetables soften and release their sweet aroma without browning.
- 4
Stir in the crushed peeled tomatoes and cook for five minutes until the oil takes on a red hue.
- 5
Tip the rinsed lentils into the pot and stir to coat them thoroughly with the aromatics.
- 6
Pour in the warm water or broth, then tuck in the rosemary sprig and bay leaf.
- 7
Bring to a gentle simmer, cover partially with a lid, and cook on low heat for thirty minutes.
- 8
Stir occasionally until the lentils are tender and creamy yet hold their distinct round shape.
- 9
Discard the rosemary sprig and bay leaf, then season with fine sea salt and freshly cracked black pepper.
- 10
Ladle the soup into warm bowls and finish with a generous ribbon of raw extra virgin olive oil.
Chef's tips
Do not pre-soak Onano lentils because their skins are naturally very tender. Add salt only at the end of cooking to keep the skins from turning tough. If you prefer a thicker texture, lightly crush a ladleful of cooked lentils against the side of the pot before serving.
Ingredient substitutions
- Lenticchie di Onano → Castelluccio lentils or small brown Puy lentils
- fresh rosemary → a sprig of fresh summer savory or fresh thyme
Storage
Keep leftover soup in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a small saucepan over medium-low heat, stirring in a splash of warm water to loosen the broth.
Common mistakes to avoid
- •Boiling the soup vigorously, which bursts the delicate lentils and makes the broth cloudy.
- •Salting the broth too early, preventing the pulses from softening evenly.
Serving suggestions
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