Heartwarming Lentil Soup
Baby it is cold outside!! … So, come inside for a delicious bowl of heartwarming lentil soup. It’s total comfort food and there’s no better way to fill your belly on a cold blustery winter day!
Lentils are ancient legumes (beans) and have been an important source of protein in Asia, Arab and Mediterranean countries. In Italy, eating lentils on New Year’s eve symbolizes the hope for a prosperous year because of their small coin like shape. They vary in size and color however, the brown ones are most widely available in american supermarkets. They are delicious when prepared in soups or salads and have a dense, nutty flavor if cooked properly but will become mushy if overcooked.
Lentils are low in calories and an economical source of dietary fiber, copper, phosphorus and manganese. Additionally, they are an excellent source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6 and naturally control blood sugar levels.
We grew up eating lentils in a delicious soup that was prepared in a broth of vegetables and herbs and sometimes mom would add some small pasta or chopped ham or a ham hock to add additional flavor and texture. She always used the brown lentils… probably because of availability year round.
My mother taught us to sift through the dry lentils to ensure there were no small stones or debris from cultivation process. After sifting , they are rinsed in cool water and drained before adding them to the soup pot.
To prepare the soup, we begin by sautéing onions, celery, carrots in a little olive oil in a large stock pot…. then we add a two small bay leaves and a sprig of thyme along with the smoked ham and a ham hock (optional).
Add the dry lentils and diced tomatoes to the pot and are then fill the pot with cool tap water or chicken broth and then season mixture with salt/ pepper.
The soup simmers uncovered for approx 1-1/2 – 2 hours or until the lentils are tender and flavors have intensified. Skimmed off the brown foam that forms on top of soup as it cooks. . Before serving the soup, remove the ham and shred the meat, removing any visible fat. Return the shredded meat to the soup pot and then stir in some fresh spinach leaves. Stir the soup until the leaves become wilted. The soup can be made a day ahead or frozen for later use.
The white noodle you see in the soup is orzo. I cooked the pasta separately and then added a teaspoonful into each individual bowl and sprinkled soup with pecorino romano cheese. .. so flavorful!
- 1 lb dry brown lentils
- 2 celery stalks, sliced
- 4 carrots, peeled and chopped
- 1 white or yellow onion, chopped
- 2 tbsp. olive oil
- 1 bay leaf
- 1 sprig of thyme
- 1 16 oz can diced tomato
- Ham hock- optional
- Salt and pepper to taste
- approx 8-10 cups water or chicken broth
- 1 lb bag fresh spinach ( optional)
- 1 piece of smoked ham and 1 ham hock ( optional)
- In a large stock pot, heat olive oil, Add onion, carrot, celery and saute for 3 minutes. Add lentil beans and sauté for another 3 minutes.
- Add ham hock and ham ( optional) Then add diced tomato and juice,, bay leaf, thyme and enough water or chicken stock to fill the pot.
- Season soup mixture with salt and pepper. And If using ham hock, reduce amount of salt added as ham can make soup salty.
- Simmer soup for 1- 1/2 – 2 hours. or until lentils are tender. Before serving, add the fresh spinach and stir into soup until it wilts. discard the bay leaves and thyme and serve in individual bowls. ..
- Can be served with cooked rice or orzo or small pasta (optional)
- Enjoy. Buon Appetite.
- italiansisters.com
- Kathleen….3 Italian Sisters
Enjoy….Buon Appetito Kathleen Barbato …. 3 Italian Sisters 2017
