Umbrian-Style Lentil Soup

सामग्री

3 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

2 medium celery stalks, halved lengthwise and chopped

2 medium carrots, peeled, halved lengthwise and cut into ¼-inch pieces

Kosher salt and ground black pepper

2 medium garlic cloves, finely grated

3 tablespoons tomato paste

1¼ cups lentils du Puy, rinsed and drained

1 teaspoon dried rosemary

¼ to ½ teaspoon red pepper flakes

निर्देश

In a Dutch oven over medium-high, heat the oil until shimmering. Add the onion, celery, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring often, until the paste begins to brown and stick to the bottom of the pot, about 2 minutes.

Add 6 cups water and scrape up any browned bits. Stir in the lentils, rosemary and pepper flakes. Bring to a simmer, stirring often, then cover and reduce to medium-low and simmer, stirring occasionally, until the lentils are just shy of tender, 40 to 45 minutes.

Uncover, increase the heat to medium and cook, stirring occasionally, until the lentils are fully tender and the soup has thickened slightly, 8 to 10 minutes. Taste and season with salt and black pepper. Serve drizzled with additional oil.

नोट्स

In her kitchen in Perugia, Italy, home cook Silvia Buitoni taught us how to make brothy but hearty Umbrian lentil soup, or zuppa di lenticchie, a fine example of rustic Italian cooking. She used Castelluccio lentils, grown in the Umbrian village of the same name, that have a taste that is richly nutty and earthy. Though they become tender and plump with cooking, the lentils retain their shape beautifully. For this adaptation of Umbrian lentil soup we use easier-to-source French lentils du Puy, which are green-gray and have similar texture and flavor characteristics.