Zuppa Lenticchie alla Molisana
Zuppa Lenticchie alla Molisana is a simple hearty lentil soup from Italy's Molise region and traditionally is made with Capracotta lentils.
Equipment
- Chef Knife
- Cooking pot
- Wooden Spoon
Ingredients
- 250 grams lenticchie di Capracotta
- ½ carrot peeled
- ½ stick celery
- 1 clove of garlic
- 1 bay leaf
- extra virgin olive oil
- 1 onion very finely chopped
- 200 grams pancetta diced
- parsley
- 800 grams tinned chopped tomatoes
- salt
- pepper
Instructions
- Soak the lentils for 2 hours then drain.
- Add to a pan with a half a carrot, half celery stick and garlic clove then cover with water. Bring to a boil then simmer until cooked, around an hour depending on which lentils you choose (check the packet instructions).
- In a separate pan, heat some extra virgin olive oil in a pan and fry the onion with a good pinch of salt over a medium heat until soft.
- Add the pancetta and chopped parsley and cook until the pancetta starts to brown.
- Add the tomatoes, and mix well, breaking up any large pieces of tomato with a wooden spoon. Simmer the sauce for 20 minutes on a low heat.
- Add a tbsp of water or chicken stock if the sauces gets too thick or starts to stick.
- Drain the lentils when cooked and discard the carrot, celery and garlic. Add the cooked tomatoes to the tomato sauce.
- Cook for a further 5 minutes then serve.