Lentil Soup Recipe

from the Essentials of Classic Italian Cooking  by Marcella Hazan

Directions

1. Put 2 tablespoons of butter and all the oil in a soup pot

2. I had the chopped onion and the pancetta, and turn on the heat to medium high. Do not cover the pot.

3. Cook the onion, stirring it, until it becomes a deep gold.

4. At the shop carrot and celery.

5. Cook at a lively heat for two or three minutes, stirring occasionally.

6. Add the tomatoes with their juice, and adjust heat so they bubble gently, but steadily.

7. Cook for about 25 minutes, stirring occasionally.

8. In the meantime, wash the lentils and cold water and drain them.

9. Add the lentils to the pot, stirring thoroughly to coat them. Well, then add the broth, a pinch of salt, and a few grinding of pepper.

10. Cover the pot, adjust the heat so that the soup cooks at a steady, gentle, simmer, and stir from time to time.

11. Generally, it will take 45 minutes for the lentils to become tender, but each lot of lentils varies, so is necessary to monitor their progress by tasting them.

12. Some lentils will absorb more liquid than others. If necessary, add more broth while cooking or, if you are not using a homemade broth, add water.

13. When the lentils are done before, turning off the heat, add the remaining tablespoons of butter and swirl in the grated Parmigiano-Reggiano.

14. Taste and correct for salt and pepper.

Serve with additional grated Parmigiano-Reggiano for the table.