Italian Lentil and Vegetable Soup

Lentil Vegetable Soup

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Italians love their soup. Soups are eaten in every season but there is nothing better than eating a warm and satisfying bowl of soup in the dead of winter. Soup chases away the February blues. So when I woke up this morning and looked at the 10cm of snow that blanketed our yard I knew it was going to be a soup kind of day. Italian soup varieties are plenty. The best thing I love about soup is that you can add and omit different ingredients and it will taste amazing each time. As long as you can create a flavourful base starting with the soffritto or holy trinity (celery, carrots and onions) that is the beginning of most great Italian classic soups. This soup is a flavourful combination of healthy lentils, kale, zucchini and sweet potatoes in a red wine, tomato  and vegetable stock. If you have other vegetables in your fridge feel free to throw them in. This soup would taste great with added cauliflower florets, broccoli, leeks or potatoes.

Brown lentils would be the best choice for this soup as it holds its shape well and has an earthy flavour. I also like to  add red split lentils as well as they tend to break down creating a yummy creaminess to the soup. Whether using dried or canned lentils you should always rinse them in a small colander. If using dried, pick through them for any bad lentils or small pebbles.

As with all Italian recipes, the measurements for seasonings are just estimates. That is why you see a QB which in Italian means "quanto basta", when it is enough for you. Season to your preference. It is always a good idea to start with a little bit and build your seasonings as you go along and let your taste buds be your guide! 

✴this recipe can be easily altered to include meat by browning 4 Italian sausages with their casings removed at the beginning of the recipe.  

Ingredients

• 1 large onion diced
• 4 celery stalks diced and celery leaves chopped fine
• 4 carrots chopped 
• 2 large garlic cloves finely chopped (QB)
• 3 zucchini chopped
• 1 tbsp oregano (QB)
• 1 tbsp Italian seasoning
• 1 tbsp tomato paste
• 3/4 cup red wine
• 1 cup of brown or green lentils
• 1/2 cup split red lentils
• 10-12 fresh plum tomatoes chopped OR I can of peeled canned tomatoes
• 1 large peeled sweet potato 
• 8-12 cups of vegetable stock
• chopped parsley (QB)
• 2 bay leaves
• 1 small rind of parmigiano reggiano (optional)
• chopped kale (QB)
• grated Pecorino- Romano or Parmigiano Reggiano for topping
• Extra Virgin Olive Oil
• salt and pepper (QB)

Directions

1. Coat the bottom of a large stockpot or dutch oven with olive oil and warm up.
2. Add onions, garlic, carrots and celery. Stir and saute until onions are translucent.
3. Add zucchini and cook for an additional 2 minutes.
4. Add all the spices except for salt and stir. 
5. Make a hole in center and add the tomato paste. Slowly work the paste into the vegetables coating it well.
6. Add the wine and allow the alcohol to evaporate. Takes about 5 minutes.
7. Add the lentils and the tomatoes. If using canned tomatoes then allow lentils to combine with flavours before adding the canned tomatoes. You can crush the tomatoes by hand or if you prefer a smoother sauce then use an immersion blender or food mill to crush the tomatoes.
8. Add the stock and bay leaves, the whole sweet potato, the chopped parsley and the cheese rind
9. Bring to a boil, reduce heat to attain a lively simmer and cover.
10. After about 20 minutes check soup for taste and adjust seasonings  accordingly. Do not add salt until lentils are tender.
11. Once sweet potato is cooked through remove it from soup and smash with a masher or a fork until smooth. Add back to the soup.
12. Cook lentils until almost tender and add kale. Cook for an additional 5 minutes. At this time you an also add salt to your liking. If you make ahead of time you can leave it on stove at low until ready to eat.
13. Serve with fresh grated cheese and a swirl of your best extra virgin olive oil (optional).

Tutti a mangia!

Fatto con amore,

Elena 💜