Zuppa di Lenticchie — a simple yet satisfying lentil soup that makes a hearty main course when paired with a green salad and a crusty loaf of Italian bread. In Italy, lentils are traditionally served on New Year’s Eve, often braised with cotechino sausage. The lentils’ round shape is said to symbolize coins and bring prosperity for the year ahead. Beyond tradition, lentils are nutritious and high in fiber, making this soup both comforting and wholesome.

I make this soup every New Year, but it’s equally welcome any time of year. To keep it vegetarian, omit the diced pancetta and use vegetable broth instead of meat broth. The soup freezes well, so I usually keep portions on hand for quick meals. For a different meaty flavor, substitute browned sausage meat for the pancetta. I sometimes stir in two cups of chopped kale for extra color and nutrition. While the recipe below uses canned diced tomatoes, ripe fresh tomatoes work beautifully in season. Serve with freshly grated Parmesan or a drizzle of olive oil blended with basil pesto.

There are many lentil varieties to choose from. I prefer small green French lentils or the small beige Umbrian lentils because they hold their shape when cooked until tender.

Buon Appetito!
Deborah Mele

Lentil Soup

Yield:
Serves 4 – 6

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

A hearty lentil and vegetable soup inspired by cucina povera — simple, nourishing, and full of flavor.

Ingredients

• 4 tablespoons olive oil
• 1/4 cup diced pancetta (or use browned sausage or omit for vegetarian)
• 1 cup finely chopped carrots
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 2 large garlic cloves, minced
• 1 cup diced tomatoes (canned or ripe fresh)
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 5 cups chicken broth (or vegetable broth for vegetarian)
• 1 1/2 cups dried lentils (small green or Umbrian lentils recommended)
• 1/4 cup finely chopped fresh parsley

Instructions

1. Heat the olive oil in a large stockpot over medium heat.
2. Add the diced pancetta and cook 3–4 minutes until no longer pink. If using sausage, brown the meat and drain any excess fat.
3. Add the onions, carrots, celery, and garlic. Cook, stirring often, for about 5 minutes until the vegetables begin to soften.
4. Stir in the diced tomatoes, broth, salt, pepper, and oregano. Bring the mixture to a boil.
5. Add the lentils, reduce the heat to low, and simmer uncovered until the lentils are tender, about 20–25 minutes. If you prefer a looser soup, add a little extra broth or water as it cooks.
6. Stir in the chopped parsley, adjust seasoning, and serve. Offer grated Parmesan or a drizzle of basil-infused olive oil as a garnish.

Nutrition Information:

Yield: 4
Serving Size: 2 cups

Amount Per Serving:
Calories: 330
Total Fat: 20g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 13mg
Sodium: 1538mg
Carbohydrates: 29g
Fiber: 10g
Sugar: 9g
Protein: 12g