Zuppa di Lenticchie

Ingredients · 4 servings

• 300 gLentil, rinsed
• 180 gSoffritto, finely diced
• 240 gTomato, crushed
• 80 gPancetta, diced
• 2 tbspOlive oil, divided
• 2 cloveGarlic, crushed
• ¾ tspSalt
• ½ tspBlack pepper, freshly ground
• 1200 mlWater, hot

Equipment

stovetop, large pot, knife, cutting board, wooden spoon, ladle, measuring jug, sieve, bowl, serving bowl

Instructions

1. 1
   Prepare The Station

   Gather lentils, soffritto, tomato, pancetta, olive oil, garlic, salt, pepper, water, a pot, knife, board, spoon, and ladle. · 12 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Rinse Lentils

   Rinse the lentils under cool water, pick out any grit, and drain them well before they go into the soup. · 2 min

   What to look for: The rinsing water runs mostly clear.

3. 3
   Render Pancetta

   Heat 20 g olive oil in the pot, add pancetta, and cook until the fat turns glossy and the edges begin to color. · 6 min

   What to look for: The pancetta is lightly golden and the oil is fragrant.

4. 4
   Cook Soffritto

   Add soffritto and garlic, then cook gently until the vegetables soften and lose their raw aroma without browning deeply. · 10 min

   What to look for: The soffritto looks soft, glossy, and lightly sweet smelling.

5. 5
   Add Soup Base

   Stir in tomato, lentils, water, salt, and black pepper, scraping the base of the pot so the flavors lift into the liquid. · 3 min

   What to look for: The liquid is evenly tinted red and the lentils are fully submerged.

6. 6
   Simmer Until Tender

   Bring the soup to a gentle boil, lower the heat, and simmer until the lentils are tender and the broth is lightly thickened. · 45 min

   What to look for: The lentils hold their shape but the soup looks creamy around them.

7. 7
   Serve Hot

   Taste for salt, ladle the soup into warm bowls, and finish each serving with the remaining olive oil. · 2 min

   What to look for: The soup is steaming, glossy on top, and thick enough to coat the ladle.