Minestra di Lenticchie: Sicilian Lentil Soup
Indulge in the warmth of a traditional Sicilian lentil soup, a rustic and hearty dish that serves 4 to 6 people. This recipe celebrates the renowned lentils from Villalba and Ustica, promising a soup that is as nourishing as it is delicious.
Ingredients
- 2 garlic cloves, smashed and peeled
- ¼ cup 60 ml olive oil, plus more for drizzling
- 1 medium onion, chopped
- 2 small carrots, chopped
- 1 tomato, peeled and chopped, or 1 tablespoon estratto (sun-dried tomato paste) or other good-quality tomato paste
- 2 bay leaves
- Fine sea salt and freshly ground black pepper
- 2 cups 400 g lentils
- 1 small potato, peeled and coarsely chopped
- 2½ quarts 2.5 L water
- chopped fresh flat-leaf parsley, for serving
Instructions
- In a medium pot, cook the garlic in the olive oil over medium heat, stirring occasionally, until fragrant and golden, 2 to 3 minutes. Add the onion and carrots and stir to coat with the oil. Cook, stirring occasionally, until the vegetables are beginning to soften, about 5 minutes. Add the tomato and bay leaves and cook, stirring, for 2 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper. Add the lentils, potato, and water and bring to a boil. Reduce the heat to a simmer, partially cover, and cook gently until the lentils are tender and the soup has thickened, 1½ to 2 hours. Taste and adjust the seasonings.
- Serve the soup drizzled with olive oil and sprinkled with chopped parsley.
Notes
Note: The soup can be made up to 3 days ahead, cooled completely, and refrigerated. It will thicken as it sits. Reheat gently over medium-low heat, adding more water as needed to thin it.