Best Nonas Umbrian Lentil Soup Recipes

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

NONA'S UMBRIAN LENTIL SOUP

Steps:

• Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
• Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
• Stir in the lentils and broth.
• Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
• Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
• Season with salt and pepper before serving.

LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

TUBETTI AND UMBRIAN LENTIL SOUP

Steps:

• heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
• Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
• Add 4 cups water, lentils, pepper to taste and half of the parsley.
• Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
• About 5 minutes before serving, add the pasta and the remaining parsley.
• Cook at a low simmer, until the pasta is al dente.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

BEST LENTIL SOUP

Steps:

• Rinse lentils in cold water until clear.
• In large 6 quart saucepan, fill 3/4 with water.
• Add lentils, tomato sauce, potatoes, onion, bacon, and seasonings.
• Fill almost to top with water. Bring to boil.
• Reduce heat to simmer,
• Simmer 1-1/2 hours--the longer on low simmer the better the soup.
• Stir occasionally.
• Adjust seasonings to taste.