Classic Umbrian Lentil Soup

umbrian lentil soup

Cozy up with this delicious and easy recipe. Umbrian Lentil Soup is a classic staple in Italy and served during the colder weather. Serve this soup with crusty bread and our signature Extra Virgin Olive Oils and Vinegars for dipping. This recipe serves 4-6.

OO&B Ingredients: Umbrian Lentils; Moraiolo Italy EVOO; Tomato Basil Sauce or Neapolitan Tomato Passata

Ingredients:

2 oz. pancetta, cut into cubes

1 tbsp. Moraiolo Italy Extra Virgin Olive Oil

1 yellow onion, diced

1 garlic clove, crushed

½ cup tomato sauce (like our Tomato Basil or Neapolitan Passata)

2 celery stalks, coarsely sliced

1 cup low sodium vegetable broth

1 package (17.6 oz) Umbrian Lentils

Salt and pepper, to taste

1-2 quarts water

Over medium heat, saute the pancetta in the Moraiolo Italy EVOO. After it has browned, add the onion and garlic and let saute, about 5 minutes. Remove the garlic clove when finished to avoid burning. Add the tomato basil sauce, chopped celery, vegetable broth, and lentils. Add water and bring to a boil. Once it reaches a boil, bring to a simmer on low for about 30 minutes, adding water to get desired consistency. Salt and pepper to taste. To serve, finish with a drizzle of our Moraiolo Italy Extra Virgin Olive Oil and freshly grated Parmigiano Reggiano.

Enjoy!

 

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