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bookemdanno said:

Excellent recipe! Really simple, classic hearty soup - even better warmed up the next day, too.

Posted: 08/09/2008 21:08:02

Abruzzese lentil soup

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Preparation Time: 15 minutes
Cooking time: 60 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 2857 times

Ingredients:

Metric Imperial

250 gm(s) small brown or green lentil

2 garlic cloves, smashed

2 bay leaves

1.5 ltr(s) cold water

2 tbsp(s) olive oil

100 gm(s) thick bacon or pancetta, diced

1 onion, finely chopped

2 peeled, diced carrots

2 celery stalks, finely sliced

400 gm(s) can chopped tomatoes, drained

400 gm(s) can white beans (I use cannelini) rinsed and drained

salt and pepper

2 tbsp(s) parsley, chopped

A much loved, often-cooked favourite in our house. Described by Jill Dupleix, who originated the recipe, as perfect fare for the new urban peasant - and hasnt the credit crunch redesignated us all?

Posted by: Earthling on 12 August 2008

Click here to view Earthling's Cookery Book

Cooking Steps:

Rinse the lentil and put in a pot with the garlic cloves, bay leaves and the water. Cook for 30 minutes aor until almost tender, skimming occasionally.

Heat the olive oil in a large saucepan. Add the bacon, onion, carrot and celery. Cook, stirring well for 10 minutes.

Add the tomatoes, stirring well, then add the lentils and their water.

Simmer for 20 minutes until soupy. Add the beans, salt and pepper, and simmer for a further 10 minutes or longer, adding extra water if necessary. Stir in the parsley and serve in warm soup bowls.

The recipe doesnt call for it but I hand plenty of freshly grated parmesan with this, for people to help themselves.