This hearty Zuppa Di Lenticchie is a comforting classic from central Italy, featuring earthy Castelluccio lentils simmered in rich chicken broth. The soup is infused with aromatic red onion, thinly sliced garlic, and fresh sage, creating a deep, savory flavor profile. It is traditionally served topped with slices of cured Tuscan salami and rustic crostini rubbed with raw garlic and drizzled with extra virgin olive oil. The combination of the soft, tender lentils, the salty kick of the salami, and the crunchy, garlicky bread offers a perfect balance of textures. This dish is ideal for chilly evenings, offering warmth and satisfaction without being overly heavy. It pairs beautifully with a simple green salad or a glass of Chianti.
Zuppa Di Lenticchie With Salame And Crostini
Description
This hearty Zuppa Di Lenticchie is a comforting classic from central Italy, featuring earthy Castelluccio lentils simmered in rich chicken broth. The soup is infused with aromatic red onion, thinly sliced garlic, and fresh sage, creating a deep, savory flavor profile. It is traditionally served topped with slices of cured Tuscan salami and rustic crostini rubbed with raw garlic and drizzled with extra virgin olive oil. The combination of the soft, tender lentils, the salty kick of the salami, and the crunchy, garlicky bread offers a perfect balance of textures. This dish is ideal for chilly evenings, offering warmth and satisfaction without being overly heavy. It pairs beautifully with a simple green salad or a glass of Chianti.Ingredients
Directions
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Rinse the lentils thoroughly and pick through them to remove any pebbles or debris.
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In a 3-quart saucepan, heat the virgin olive oil over medium heat until it begins to smoke slightly.
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Add the chopped red onion, sliced garlic, and sage leaves to the pan.
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Cook the vegetables, stirring occasionally, until they are softened but not browned, about 6 to 8 minutes.
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Add the prepared lentils and chicken broth to the saucepan.
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Add enough water to cover the lentils by about 1 inch, then bring the mixture to a boil.
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Reduce the heat to low and simmer gently for 25 to 30 minutes.
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During cooking, periodically add small amounts of water to keep the liquid level just above the lentils.
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Season the soup with salt and pepper to taste.
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While the soup simmers, grill the slices of country bread until lightly toasted.
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Rub each slice of warm grilled bread with a cut clove of garlic.
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Ladle the hot lentil soup into bowls.
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Place slices of salami in the center of each bowl of soup.
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Place the garlic-rubbed crostini on top of the salami.
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Drizzle generously with extra virgin olive oil and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 416.1kcal
- % Daily Value *
- Total Fat 23.2g36%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 37.9g13%
- Dietary Fiber 14.5g58%
- Sugars 3.8g
- Protein 16.5g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentioned "Dice" as an ingredient, which appears to be a formatting error for the salami or bread preparation. This has been corrected to reflect standard preparation of salami slices.
For a vegetarian version, substitute the chicken broth with a high-quality vegetable broth and omit the salami, perhaps adding a dollop of bean paste or white beans for richness.
Castelluccio lentils are small and do not require soaking. If using larger lentil varieties, adjust cooking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two. Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened too much.
Ensure the olive oil is high quality, as it is used both for cooking and as a finishing drizzle, significantly impacting the final flavor.
