Rocco Gizzo
Lentil Soup is a simple, earthy soup with the kind of Italian comfort that begs for bread. It is practical enough for a weeknight without tasting like a compromise. It is exactly the kind of food I want when the weather turns cold. I grew up around food that was generous, unfussy and meant to be shared, and that is still how I like to cook. The goal is not to turn dinner into a production. It is to make something you are excited to eat and proud to put in the middle of the table. Cook it the way you like it, pour something good and do not overthink the rest. Mangia! Keep Lentil Soup in mind the next time you want a recipe that feels generous, satisfying and made for sharing.
Soups
Italian Lentil Soup
Italian Lentil Soup is cozy, satisfying and made for a big bowl, good bread and an easy night at home.
Ingredients
- 14-16 oz sweet Italian sausage I used @goode_and_local sausage
- 2 cups lentils
- 1 onion diced
- 1-2 carrots diced (equal parts to onion)
- 4 garlic cloves grated
- 1 tsp fennel seeds or ground fennel
- 1 tsp of ground coriander
- 1/4 tsp red pepper flakes
- Parmigiano Rind
- 8 cup chicken or veggie broth
- Salt & Pepper to taste
- EVOO
Instructions
- Heat the pot over medium heat and drizzle with olive oil. Remove the sausage from its casing and add it to the pot. Cook, breaking it up into smaller bites, until browned. Then remove.
- Then add your carrots, onions, and a pinch of salt. Cook until softened. Then add the garlic and spices. Cook until fragrant.
- Add the lentils and toss for a minute or two just to get a little toasted. Then add the sausage back to the pot along with the broth and the parm rind (if using)
- Bring to a simmer, cover, and let the soup cook for 25 minutes. Then remove the lid and let the soup cook for another 20-25 minutes uncovered.
- Finish with chopped parsley, and salt & pepper to taste. Plate and top with freshly grated parm and a drizzle of EVOO.
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