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Umbrian lentil soup
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Prep Time:
10 minutes
10 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
40 minutes
40 minutes
Make Curtis Stone's cozy lentil soup with crispy pancetta, parmesan, and garlicky croutons.
Ingredients:
- 18.20 gm extra virgin olive oil, plus more for drizzling
- 100g pancetta, chopped
- 1/2 brown onion, finely chopped (about 3/4 cup)
- 2 carrots (about 280g total), peeled, finely diced
- 1 large parsnip (about 140g), peeled, inner core removed, finely diced
- 1 small turnip (about 180g), peeled, finely diced
- 4 garlic cloves, 3 finely chopped, 1 whole and peeled
- 2l chicken stock
- 200g lentils
- 150g Pane di Casa Baguette*, cut diagonally into four 2cm-thick slices
- 36.40 gm olive oil
- 1 tsp fresh thyme leaves
- 20g piece parmesan, for grating
Instructions:
- In a large pot over medium-high heat, cook pancetta in extra virgin olive oil for 5 minutes until crisp. Remove pancetta and set aside. In the same pot, sauté onion, carrots, parsnip, turnip, and garlic for 7 minutes until vegetables are softened over medium heat.
- Pour in the flavorful stock and add the hearty lentils. allow it to gently simmer over medium-high heat. Reduce heat to medium-low and let it simmer for 18 minutes until the lentils are tender but still intact. Once ready, take the pot off the heat and season with a pinch of salt and a crack of black pepper.
- Heat a large skillet over medium-high heat. Brush olive oil on both sides of the bread and cook for 2 minutes on each side until toasted. Finish by rubbing warm bread with a whole garlic clove.
- Ladle soup into 4 bowls and top with crispy pancetta and fragrant thyme leaves. Sprinkle with freshly grated parmesan, drizzle with rich extra virgin olive oil, and serve with warm bread.