Rustic Tuscan Lentil Soup

Rustic Tuscan Lentil Soup

Cold out?  Need something to really warm your cockles? (does anyone really know where one’s cockles are located?).  Well, this soup does the trick.  The lentils, slow cooked with the pancetta, veggies and stock will definitely warm you to the core and make you smile.

Rustic Lentil Sour ingreidents

All going into the awesome Rustic Tuscan Lentil Soup

Potatoes Going Into Rustic Lentil Soup

Potatoes Going Into Rustic Lentil Soup

 

Rustic Tuscan Lentil Soup

Rustic Tuscan Lentil Soup

Rustic Tuscan Lentil Soup
 
Prep time

Cook time

Total time

 

Nothing will warm you up and make you smile much more than this bursting-with-flavor soup, Rustic Tuscan Lentil Soup. Mmmmm.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 10

Ingredients
  • 1 tablespoon of good olive oil
  • 1 tablespoon of unsalted butter
  • ¼ lb of thinly sliced pancetta, chopped (you can find this at the deli dept. of you super market)
  • 2 strips of bacon, chopped
  • 1 clove garlic, finely chopped
  • 2 carrots, peeled and chopped
  • 2 ribs of celery, chopped
  • 1 medium yellow onion, chopped
  • ¾ cup of tomato sauce
  • 6 cups of chicken stock
  • 2 fresh bay leaves
  • 1 teaspoon of salt
  • ½ teaspoon of fresh thyme
  • ½ teaspoon of fresh oregano, chopped
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon of fresh ground black pepper
  • 1½ cups of green lentils, rinsed and drained
  • 1 russet potato, peeled and diced
  • 2 Italian sweets sausage links

Instructions
  1. In a large pot, heat the olive oil and then butter over medium heat until butter just starts to foam
  2. Add the pancetta and bacon and cook them until crispy…about 10 minutes
  3. Spoon out about 4 tablespoons of the grease…should leave about a ¼ cup in the pan
  4. Add in the garlic and cook for about 2 minutes, stirring frequently
  5. Add the carrots, celery and onions and cook for about 12 minutes, until veggies are nice and tender.
  6. Add in the tomato sauce and then the chicken stock
  7. Add the bay leaves, salt, thyme, oregano, red pepper flakes, black pepper and lentils.
  8. Increase heat to medium-high, and bring the soup to a boil.
  9. Partially cover the pot and reduce the heat to a simmer.
  10. Cook for 45 minutes.
  11. Add the potatoes and cook for another 15 minutes, stirring occasionally, or until the lentils and potatoes are tender. Add more stock if the soup becomes a little too thick.
  12. Meanwhile, remove the casings from the sausage links and cook in a small skillet, breaking up the meat with the back of your fork as it cooks. Cook until nicely browned, about 10 minutes.
  13. Add the cooked sausage, plus any juices to the soup and simmer for another 5 minutes.
  14. Taste the soup and add salt, if necessary.
  15. Remove the bay leaves.
  16. Serve with toasted, crusty Italian bread.

 

 

 

 

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