Santo Stefano di Sessanio Lentil Soup
Abruzzo's most famous lentil soup recipe
Ingredients
- 300 g Santo Stefano lentils (or small brown lentils if unavailable soaked for 2 hours before)
- 1 Small Onion, chopped
- 1 Carrot, diced
- 1 Celery Stalk diced
- 1 Garlic Clove chopped
- 2 tbsp 2 tbsp tomato purée (or a few cherry tomatoes)
- 3 tbsp Extra Virgin Olive Oil
- 1 1 Bay Leaf
- 1 Large sprig Rosemary
- Salt and Pepper to taste
Instructions
- Rinse the lentils (no soaking needed if using small ones).
- Gently fry onion, carrot, celery, and garlic in olive oil until soft.
- Add the tomato purée and cook for 5 minutes.Serve hot with slices of rustic bread, toasted and drizzled with olive oil.
- Stir in the lentils and cover with hot water or vegetable stock and simmer for 30 minutes.
- Season with salt and black pepper.
- Serve with toasted bread drizzled with olive oil
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