Lentils symbolize abundance and prosperity for the coming New Year so Italians traditionally eat lentil soup on New Year’s Day, starting just after midnight. This soup is super easy and can be meatless for those who are vegetarian. In addition to bringing luck to the New Year, it’s an especially wonderful soup on a cold winter day. I prefer the lentils from nearby Castelluccio. They’re smaller so they cook faster, they’re delicious, and they don’t require pre-soaking. I omit the carrot and the soup is still fabulous.
Lentils symbolize abundance and prosperity for the coming New Year so Italians traditionally eat lentil soup on New Year's Day, starting just after midnight. This soup is super easy and can be meatless for those who are vegetarian. In addition to bringing luck to the New Year, it's an especially wonderful soup on a cold winter day. I prefer the lentils from nearby Castelluccio. They're smaller so they cook faster, they're delicious, and they don't require pre-soaking. I omit the carrot and the soup is still fabulous.
Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
2tbspextra virgin olive oil
1carrot, chopped or diced as you prefer
2stalks celery, chopped or diced as you prefer
1onion
2cupsor 400g bag of Castelluccio lentils
1-14 1/2 oz. can of whole peeled tomatoes or about 500 grams of tomato puree (passata di pomodoro)
In a big pan, because you're going to add the lentils and water or stock, heat the olive oil over medium heat. Add the carrot, celery and onion, until soft, stirring often.
2
Add the lentils and the tomato puree. If using canned whole tomatoes, crush them by hand.
3
Add enough water to cover the lentils by 2 inches or 5 cm. If you want a richer flavor, use some chicken stock in place of some water, or add granular chicken broth or Chicken Better than Bouillon.
4
Cook, covered, until the lentils are soft, about 30-40 minutes for Castelluccio lentils. Other lentils may require more cooking time. Taste it, adding freshly ground black pepper and salt to taste.
5
While the soup is cooking, if you want to add sausage meatballs, form them by hand. When the lentils are ready, add them to the soup pan and submerge them, stirring occasionally until they are cooked through.
6
If you want to add croutons to the top of the soup, dice up some old bread and toast them in a pan with olive oil.
7
Serve in warmed bowls and enjoy!
Buon appetito!
Ingredients
2tbspextra virgin olive oil
1carrot, chopped or diced as you prefer
2stalks celery, chopped or diced as you prefer
1onion
2cupsor 400g bag of Castelluccio lentils
1-14 1/2 oz. can of whole peeled tomatoes or about 500 grams of tomato puree (passata di pomodoro)
In a big pan, because you're going to add the lentils and water or stock, heat the olive oil over medium heat. Add the carrot, celery and onion, until soft, stirring often.
2
Add the lentils and the tomato puree. If using canned whole tomatoes, crush them by hand.
3
Add enough water to cover the lentils by 2 inches or 5 cm. If you want a richer flavor, use some chicken stock in place of some water, or add granular chicken broth or Chicken Better than Bouillon.
4
Cook, covered, until the lentils are soft, about 30-40 minutes for Castelluccio lentils. Other lentils may require more cooking time. Taste it, adding freshly ground black pepper and salt to taste.
5
While the soup is cooking, if you want to add sausage meatballs, form them by hand. When the lentils are ready, add them to the soup pan and submerge them, stirring occasionally until they are cooked through.
6
If you want to add croutons to the top of the soup, dice up some old bread and toast them in a pan with olive oil.
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von BargenDifficultyBeginner
Going to try your recipe ! Sounds 😋
Grazie! Buon appetito! It’s delicious!!!!