Lentil soup is bold, hearty and bursting with flavour. In Italy, it is a New Years’ tradition to eat this soup at the stroke of midnight. My lentil soup recipe has an aromatic twist – fresh rosemary and oregano which I’m convinced Nonna would approve of, just the smell in your kitchen is enough to tempt tastebuds! Each bowl is filled with soft lentils drowning in a delicious herby tomato broth then topped with crispy bread bites and a fresh parsley garnish.
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#lentilsoup #italian #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Italian Lentil Soup
0:45 Welcome to Vincenzo’s Plate
1:05 Lentil Soup ingredients
2:10 Time to prepare the soffritto
4:01 Cook the lentils
7:40 Toast the bread for decoration
8:36 The Lentil Soup it’s ready
11:25 Time to Eat the Italian Lentil Soup, E ora si Mangia
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20 Comments
It looks amazing!!!!
Do you have to soak the lentils? If yes, how long?
Other things I add: Pancetta. Basil. Spinach. Cayenne (just a touch). Cumin. Garlic.
My oregano, marjoram and thyme escaped from my herb garden and I now have huge patches of them growing in my back and front yards. The bees go mad on them when they flower. Now if I could only get basil and rosemary to do likewise (wrong climate, unfortunately).
A great winter time soup… and as I live in Canada… and it is heading into Fall up here…time to stock up on the canned tomatoes, dried beans, pancetta etc. Minestrone is a favorite and I have learned to save the rinds from the Parmigiano (non-Italians in England and North America call it "Parmasan" and one still sees it sold, usually pre-grated… not a good idea, under that spelling) to add to the soup early on. Simple recipes using what is available and seasonal fresh, yet friends are amazed that you made… soup… REALLY??? Just turn off the computer, shut off your cell phone… aside from the ingredients, all that is required is your ATTENTION. You need to "be there" or the pot boils dry, the garlic burns, the smoke detector shrieks…
Thank you it looks Fantastico
Love is the most important ingredient
Just like my mom in the '70's used to make except she used spinach instead of parsley.
I make it all the time, eating some right now actually, but my lentils mush. I wish they didn't.
Instead of bread I use grated parmesan cheese.
I have just tried this soup for lunch today. The result was very delicious! Instead of one carrot and one celery stick I used two of each. I hope this ok for the traditions. The final bouquet of tastes was a little bit dominated by the branch of rosemary I had added. So maybe it could be good to reduce the amount of rosemary next time?
Meanwhile, after the past two months, I have really got obsessed a bit by learning to cook Italian food with You as my teacher and done more than 20 recipes of You so far. I have also invested in some good kitchenware and a well equipped stock of high quality Italian ingredients. (The owner of the Italian shop here will soon be able to buy a ferrari…)😉
This is good. But Spanish lentil soup (with or without chorizo) is superior
Clean that pot with soft scrub, or barkeepers friend. Or don’t 🌶
I was just experimenting since someone gave us a packet of lentils. Made it with ground beef so the animal fat would take away from the acidity of the tomatoes. Might have to sneak that recipe into the next chili cook-off.
I adore lentil soup and cannot wait to make this recipe. I imagine the flavours of the thyme and oregano give a wonderful savoury quality!
Oh yah slowly slowly
These are brown lentils not red lentils !💓
I love that he used a toaster & not the oven!!!!!
@Vi
I find vegetable soups to be a bit bland so I add chilli flakes to mine.