LENTIL SOUP Italian Style
LENTIL SOUP
(Zuppa di lenticchie)
One cup of dried lentils is to be soaked over night. Then boil it until tender. It is preferable to put the lentils to cook in cold water.
Chop fine ¼ onion, one clove of garlic, one sprig of parsley and one piece of celery and put them to fry in ¼ cup of oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add to them two cups of the broth from the lentils and 1 cup of tomatoes (canned or fresh). Let all come to a boil and pour the mixture into the pot of lentils from which some of the water has been drained, if they are very liquid. This soup may be served as it is or rubbed through a sieve before serving. Croutons or triangles of dry toast make an excellent addition.
The nutritive qualities of the lentils are well known in this country, and all books on dietetics speak very highly of them.
More Italian recipes:
STEAMED ARTICHOKES Carciofi a vapore)
CHICKEN WITH SAUCE PIQUANTE Pollo al diavolo)
SCRAMBLED EGGS (Uova strapazzate)
LENTIL SOUP (Zuppa di lenticchie)
VEGETABLE CHOWDER (Minestrone alla Milanese)
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