Lentil Soup With Garden Vegetables (Zuppa Di Lenticchie Agli Aro
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 bunch flat leaf parsley, minced (fresh)
- 1 celery heart, finely chopped
- 2 anchovy fillets, minced
- 2 1⁄2 cups green lentils, picked over and rinsed
- 1 cup cooked rice (optional)
- 1 cup cooked sausage (optional)
- 1 cup cooked chestnuts (optional)
- salt
- fresh ground black pepper, to taste
- 6 slices country bread, toasted
directions
- In a large saucepan, heat 2 tbsps. of olive oil on medium flame.
- Add the parsley, celery and anchovies to it.
- Saute until the veggies are soft i.e. for about 8 minutes.
- Add the lentils and water to cover by 2 inches.
- Bring to a gentle boil.
- Lower heat, cover and simmer until the lentils are tender i.e. for about 40 minutes to 1 hour.
- Add the rice, sausage and chestnuts and heat to serving temperature.
- Season with salt and pepper to taste.
- Note: You may not require salt as the anchovies are salty.
- Put a slice of toasted bread in each bowl.
- Ladle the soup over the top.
- Drizzle with olive oil.
- Serve immediately. Enjoy!
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