Updated: Apr 22
Cooking Time: 40 minutes
The lentil soup, made in this recipe with the precious lentils of Castelluccio da Norcia, is a tasty and nutritious first course. Simple in the ingredients and easy in the process, it is perfect for dinners on winter evenings.
250 g of Castelluccio lentils
4 medium-sized red tomatoes
1 slice of lard
1/2 clove of garlic
2-3 sage leaves
extra virgin olive oil
Lentil soup is a tasty, healthy and nutritious first course that with its countless variations is traditional in many parts of Italy, where the cultivation of lentils is quite ancient.
The lentil of Castelluccio da Norcia, the protagonist of the Umbrian recipe that we propose, is a product whose goodness and quality are also recognized by the IGP brand. Small, very tasty and with a thin skin, it is absolutely perfect in soup, to be enjoyed without adding pasta or other cereals.
Lentils are legumes known for their high nutritional power: they are an excellent source of vegetable proteins and are rich in iron, phosphorus and B vitamins. There is a large variety of lentils, which differ in terms of size, color and flavor. and consequently an infinite number of different preparations ranging from the more classic Stewed Lentils to the delicious Maltagliati with lentil ragù, passing through an ethnic specialty such as the Dahl of peeled red lentils.
And if you like creams and creams, try the Lentil soup made with a part of peeled red lentils or the delicious lentil and mushroom soup.
And among the best legume soups with which to pamper winter dinners, there are undoubtedly also the Chickpea Soup and the Bean Soup.
Preparing this lentil soup is very simple. In a saucepan, pour two liters of cold water, add the lentils, place on the stove, bring to a boil and from this moment let them simmer for 15 minutes. In the meantime, put the chopped slice of lard in a saucepan with the garlic, the chopped parsley, the diced tomatoes, add salt, pour in a liter of water, place on the stove, and bring to a boil.
At this point, add the well-drained lentils from their cooking water, stir, cook for 5/10 minutes, making sure that the lentils do not overcook, withdraw and flavor the soup with two or three laps of raw oil poured slowly.
Serve your lentil soup hot. You can accompany it with homemade bread croutons toasted in a pan with a drizzle of oil.