Seweryn Dominsky
Hearty Tuscan Lentil Soup: A Nourishing Bowl of Comfort
There’s something magical about a well-cooked lentil soup that warms the soul while nourishing the body. Our Hearty Tuscan Lentil Soup brings the rustic flavors of rural Tuscany to your table, offering a perfect combination of simplicity and depth that has been cherished across generations. This dish is said to have its roots in the humble kitchens of Italian farmers, where abundant local produce like green lentils, ripe tomatoes, and aromatic herbs fueled hard-working communities. Its hearty nature makes it an ideal choice for chilly evenings, while its wholesome ingredients provide a nutritious meal packed with protein and fiber. Let the earthy aroma transport you to the rolling hills of Tuscany as you cook up this classic dish.
Ingredients:
– 1 cup green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 ribs celery, diced
– 4 cups vegetable broth or chicken stock
– 1 can (14.5 oz.) diced tomatoes, with juices
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– Salt and pepper, to taste
– 2 cups fresh spinach or kale, roughly chopped
– 1 tablespoon balsamic vinegar (optional)
– Freshly grated Parmesan cheese and chopped parsley, for garnish
Instructions:
1. Prepare the Lentils: Pick over the lentils to remove any debris or stones. Rinse them thoroughly under cold water and set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic, carrots, and celery, cooking for another 3-4 minutes until the vegetables begin to soften.
3. Simmer the Soup: Stir in the lentils, vegetable broth, diced tomatoes (with their juices), thyme, oregano, and bay leaf. Raise the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 30-40 minutes, or until the lentils are tender.
4. Add Greens and Season: Remove the bay leaf and stir in the spinach or kale. Let it cook for another 5 minutes until the greens are wilted. Season the soup with salt and pepper to taste. If desired, add a splash of balsamic vinegar for a hint of tanginess.
5. Serve and Enjoy: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Serve hot with crusty bread or a light salad on the side.
Tips and Pairings:
– Cooking Tip: For a richer flavor, consider adding a rind of Parmesan during the simmering process. Remove it before serving.
– Storage: This soup keeps well in the refrigerator for up to 5 days and freezes beautifully, making it perfect for meal prep.
– Pairing Ideas: Pair this soup with a side of crusty bread or an Italian antipasto salad to complete the meal.
– Wine Pairing: A glass of Chianti or any Tuscan red wine complements the earthy flavors perfectly.
Immerse yourself in the flavors of Italy with this hearty and satisfying Tuscan Lentil Soup—an authentic experience of both taste and tradition.
