Zuppa di Lenticchie

Ingredients

• 400 gbrown lentils — rinsed
• 2carrots — diced
• 1onion — chopped
• 2 stalkscelery — diced
• 3 clovesgarlic — minced
• 400 gripe tomatoes — crushed
• 1.5 Lwater
• 4 tbspextra virgin olive oil
• 1rosemary sprig
• to tastefine sea salt and black pepper

Method

1. Begin by finely dicing 2 carrots, 1 onion, and 2 stalks of celery. Mince 3 cloves of garlic. In a large pot, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the onion and garlic to the pot, stirring occasionally, until they become translucent and soft, taking care not to let them brown.
2. Add the diced carrots and celery to the pot. Stir them into the onion and garlic mixture, allowing the vegetables to cook until they begin to soften, about 5 minutes. This will create a flavorful base for your soup.
3. Rinse 400 g of brown lentils under cold water to remove any dust or debris. Add the lentils to the pot along with 400 g of ripe tomatoes, chopped into small pieces. Stir everything together to combine the flavors.
4. Pour in 1.5 liters of water, ensuring the lentils and vegetables are fully submerged. Add a sprig of rosemary for an aromatic touch. Bring the mixture to a gentle simmer over medium heat.
5. Allow the soup to simmer, stirring occasionally, until the lentils are tender but not mushy. The lentils should hold their shape and have a creamy texture when bitten into, which usually takes about 30 to 40 minutes.
6. Once the lentils are cooked to your liking, remove the rosemary sprig. Taste the soup and adjust the seasoning with fine sea salt and black pepper to your preference.
7. Finish the soup by drizzling a bit more extra virgin olive oil over the top before serving. This adds a rich, fruity flavor that complements the earthiness of the lentils. Serve hot, enjoying the rustic simplicity of this Umbrian classic.