
Lentil Soup

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Lentils are very much an ingredient of central Italy, the climate in the Northern Italy is too harsh for them to grow. In Italy, there are many numerous sized lentils available, all with different properties. The ones used for this soup are lenticchie di Castelluccie, which are less starchy than the flat brown ones, so the soup doesn't become too thick. If you want to make a vegetarian version of this, leave out the pancetta and use vegetable stock.
ingredients
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serves: 4
1 1/3 cups small brown lentils (preferably lenticchie di Castelluccio)
6 tablespoons extra virgin olive oil
1 onion (finely chopped)
1 carrot (finely chopped)
1 stalk celery (finely chopped)
1 small leek (finely chopped)
3 1/2 ounce piece of unsmoked pancetta
1 sprig of rosemary
small bunch of sage
2 leaves bay
6 cups vegetable or chicken stock
leaves a few rosemary to garnish
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 687
- Total Fat: 36.8 g
- Saturated Fat: 7.9 g
- Trans Fat: 0 g
- Cholesterol: 27.7 mg
- Sodium: 754.9 mg
- Total Carbs: 60.1 g
- Dietary Fiber: 21.8 g
- Sugars: 10.1 g
- Protein: 29.5 g
preparation

comments
Mommy_loves_to_cook
November 5, 2011