Lentil Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- lentils
- onion
- garlic
- parsley
- celery
- olive oil
- tomato sauce or paste
- bread
Instructions
- Prepare the soup like the bean soup (No. 57), with the same soffritto of onion, garlic, parsley, celery, oil and tomato.
- For a rice version, keep the lentil liquid looser since the rice absorbs a lot.
- Wait until the rice is cooked before adding sieved lentils to reach the right density; serve over bread.