Saturday, January 16, 2016

Lentil Soup

One of my favourite soups to help ward off the winter chill is Marcella Hazan's hearty Lentil Soup from her book Essentials of Classic Italian Cooking. With one of her fabulous tomato sauces as its base, how can it be anything but delicious! The soup is even better the next day so I often make a double batch so there are leftovers to enjoy.
As is my wont, I've adapted the ingredients a little  - reduced the fat, eliminated measuring chopped ingredients etc. If you'd like to make this vegetarian, just omit the pancetta and use vegetable stock.

Lentil Soup
serves 4-6

2 tbsp olive oil
1 small onion, finely chopped
50g pancetta, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
240ml canned plum tomatoes, mashed
230g green or Puy lentils
1 litre low-sodium chicken stock
salt and pepper
3 tbsp grated Parmesan cheese

The original recipe and cooking instructions can be found here.
I served it with Marcy Goldman's Garlic-Slathered Stretch Bread (adapted) from her book A Passion for Baking, cut into fingers - perfect for dunking. 

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