Don’t let the simplicity of this rustic Italian lentil soup fool you. It’s so packed full of flavour and perfect for the changing seasons this time of year. Or any time of year.
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We’re all between seasons at the moment aren’t we? I look out the window and the sun is shining, the sky is blue and I’m tricked into wearing just the one layer with a light coat. And then I walk outside, feel an icy blast and have to hurry back indoors for the heavy duty coat and scarf.
That’s in the morning.
By mid day the sun has warmed up and so have I and I’m peeling off layers and having my own version of the greenhouse effect right inside that thermal duck down coat!
Meanwhile, Melbourne is heading into Autumn in a most peculiar fashion. It’s mid March and temperatures are veering wildly from 23C to 33C to 18C.
Everything is a little topsy turvy this time of year while Mother Nature makes her mind up if she’s coming or going.
If your nerves need calming let me help you out with this comforting rustic Italian lentil soup.
It’s perfect for this time of year – nourishing, easy to throw together and hearty enough for a complete meal.
Don’t be tempted to complicate the recipe and throw in a whole load more vegetables – it’ll take up time and trust me you won’t need them.
The beauty of this soup is it’s sheer simplicity and utter deliciousness.
What you will need though are small brown lentils that will hold their shape – so either Puy or Italian lentils. I haven’t tested them out but I’m sure tinned lentils would work just as well.
I aways save parmesan rinds in the freezer so if you have them throw a couple into the pot too.
Unfortunately there’s no red wine in this particular recipe but feel free to open a bottle and sip along as you chop and stir. It’ll add to the whole rustic Italian experience and I might or might not have done so myself.
You decide for yourselves 🙂
Sadly, this food blogger neglected to adorn the soup in the photos with shaved parmesan.
The red wine may or may not have had something to do with it.
You decide 🙂
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Rustic Italian lentil soup
Prep time
Cook time
Total time
Author: Nancy @ Plus Ate Six
Recipe type: Easy
Cuisine: Italian
Serves: 4-6
Ingredients
- 200g small brown lentils
- 2 garlic cloves smashed
- 2 bay leaves
- 1 onion, finely chopped
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 2 tbsps olive oil
- 400g can tomatoes {Note 1}
- 400g can chickpeas, drained
- 1 litre water water/stock {Note 2}
- parmesan rind/s {optional}
- salt & pepper
- 2tbsp chopped parsley
- grated parmesan and olive oil for serving
Instructions
- Rinse the lentils and place in a pan with garlic, bay leaves and 1.5 liters of cold water. Cook for 30 minutes or until almost tender, skimming occasionally if necessary. Drain lentils {Note2}
- Whilst lentils are cooking, heat the olive oil in a large saucepan over a gentle heat and saute for 15 minutes, stirring often.
- Add the tomatoes, stir in the lentils and water/stock and simmer for 20 minutes until nice and soupy.
- Add the chickpeas, salt and pepper and simmer for 10 minutes more adding more water if it’s getting too thick.
- Stir in the chopped parsley and ladle into soup bowls. Slosh over a good glug of good olive oil and parmesan cheese.
Notes
{Note 1} I prefer to buy cans of whole tomatoes and then chop them up in the tin once opened. I think they taste better than ready chopped tomatoes that’s all.
{Note 2} The lentils I used turned the water dark brown and I didn’t want to add that to the soup so I tipped it away and used vegetable stock instead. It’s up to you.
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How’s the weather with you? A bit all over the place too? Do you like a glass of wine whilst you’re cooking?
P.S. If you’re in a rustic food kinda mood {see what I did there?!} you should check out this slow cooked hunter’s shin of beef or this simple Tuscan pork ragu
