Zuppa Di Lenticchie Recipe
Would you like to try the best Zuppa Di Lenticchie recipe? This mesmerizing Zuppa Di Lenticchie is one of the best contribution from the Italian people to my kitchen. There is not a single month when I don't serve this yummy Side Dish! This delicious awaits you, try it right away!.
Ingredients
2 cups lentils
4 cups meat stock
6 to 8 cups water
2 stalks celery, finely chopped
2 carrots, finely chopped
1 cup canned crushed Italian style tomatoes
1/4 cup olive oil
1 medium onion, finely chopped
2 Tbsp chopped parsley
2 cloves garlic, chopped
1/4 lb pancetta, chopped
8 to 10 thick slices Italian bread
1 cup Parmigiano, freshly grated
Salt and freshly ground pepper to taste
Directions
Place lentils in large bowl.
Add enough cold water to cover and let stand overnight.
Discard any lentils that float to the surface.
Drain and rinse lentils thoroughly.
Prepare meat broth.
Place lentils in a large saucepan.
Add water, broth, celery and carrots.
Cover and bring to boil.
Reduce heat.
Simmer 50 to 60 minutes, stirring occasionally.
Press tomatoes through a food mill or sieve, to remove seeds.
Heat oil in a small saucepan.
Add onion, parsley and garlic.
Saute over medium heat 2 to 3 minutes.
Add pancetta.
Saute 2 to 3 minutes or until pancetta is lightly browned.
Add tomato pulp.
Season with salt and pepper.
Reduce heat.
Cook, uncovered, for 15 to 20 minutes.
With slotted spoon, place 1/3 of lentil mixture in a blender or food processor.
Process until smooth.
Return to saucepan.
Add tomato mixture.
Simmer uncovered 10 minutes.
Taste and adjust seasoning.
Optional: Toast bread until golden on both sides.
Place 1 slice toasted bread in each soup bowl.
Sprinkle generously with Parmesan cheese.
Ladle soup into bowls.
Add enough cold water to cover and let stand overnight.
Discard any lentils that float to the surface.
Drain and rinse lentils thoroughly.
Prepare meat broth.
Place lentils in a large saucepan.
Add water, broth, celery and carrots.
Cover and bring to boil.
Reduce heat.
Simmer 50 to 60 minutes, stirring occasionally.
Press tomatoes through a food mill or sieve, to remove seeds.
Heat oil in a small saucepan.
Add onion, parsley and garlic.
Saute over medium heat 2 to 3 minutes.
Add pancetta.
Saute 2 to 3 minutes or until pancetta is lightly browned.
Add tomato pulp.
Season with salt and pepper.
Reduce heat.
Cook, uncovered, for 15 to 20 minutes.
With slotted spoon, place 1/3 of lentil mixture in a blender or food processor.
Process until smooth.
Return to saucepan.
Add tomato mixture.
Simmer uncovered 10 minutes.
Taste and adjust seasoning.
Optional: Toast bread until golden on both sides.
Place 1 slice toasted bread in each soup bowl.
Sprinkle generously with Parmesan cheese.
Ladle soup into bowls.
