"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zuppa di lenticchie (lentil soup) Recipe

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This recipe for Zuppa di lenticchie (lentil soup), by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harry's Bar (Gianni V.)
Added: Sunday, March 19, 2006



1/4 lb. bacon cut in small pieces
2 T butter
Olive oil
1 large carrot, chopped
4 celery stalks, chopped
1 large onion, chopped fine
1 lb. lentils, washed
1 qt. Swanson's chicken broth (any brand will do but this is
6 cups boiling water
Garni bouqet: thyme, parsley, bay leaves in cheesecloth
3 tsp. salt


6 T olive oil
2 tsp. dry thyme (small bunch of fresh)
2 tsp. dry rosemary (small bunch of fresh)
2 garlic cloves, crushed

In a large pot cook the bacon, pour off fat.

Add butter and enough olive oil to cover the bottom.

Add carrots, celery and onion and sautee for 5 minutes.

Add broth and water and lentils and garni bouquet. Bring to a

Simmer partially covered for one hour.

After 45 minutes, sautee thyme, rosemary and garlic in the
olive oil for four minutes in a separate pan.

Remove bouquet and throw away.

Remove 2-4 cups of the soup and puree it in a food processor
and add back to the pot.

Pour seasoned oil through a strainer into the soup and stir.
Heat for a minute or two.

Add 3 tsp. of salt or to taste and add pepper to taste.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is even better the second day. Serve with thick Italian




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