Although spring is a month away, we have plenty of cold days ahead. Hot soup can be a good cure for those brisk evenings still ahead. I enjoy many varieties of soup, but one that will always hold a place in my heart is Italian Lentil Soup.
In my time, I have witnessed the evolution of the lentil soup made by my family. Each version reflects upon the maker and their unique taste.
When I think of the lentil soup I judge all others by, I think of my grandmother’s version. She perfectly balances the large diced vegetables with a little bacon for extra flavor. Water is added to the lentils and cooked. She mixes some of the soup into cooked egg noodles. The mixture is served on the table along with the plain soup so a person can add more lentils if they choose.
My mother followed much of the same method. Instead of just a few pieces of bacon, mom used a half-pound of bacon per pound of dried lentils to add more meat to the soup. Her vegetables were chopped very fine and somewhat dissolved into the soup.
I was always torn between these two versions of lentil soup, so when I started making my version, I made the adjustments I preferred.
My version reverts back to some of my grandmother’s methods, but it is still quite different. Instead of the smoked bacon in the previous mentioned versions, I prefer to go a little more “gourmet” and somewhat traditional with pancetta.
When I first started this column, a friend suggested that I feature a vegetarian recipe from time to time. This is one of those instances where the meat may be left out. Water or vegetable broth may be used as the liquid instead of chicken broth. The finished product is still just as wonderful, well balanced and an excellent source of protein.
Italian Lentil Soup
Serves 4-6
• 1 Bag Dried Lentils
• 4-5 Ounces Pancetta, diced
• 2 Medium Onions, diced
• 4-5 Cloves of Garlic, minced
• 2-3 Carrots, diced
• 2-3 Celery Ribs, diced
• 8 Cups Chicken Stock
• 1 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1 Bay Leaf
• 12 Ounces Egg Noodles
• 4 Tablespoons Olive Oil
Step 1: Sort the dried lentils by patting small portions into a single thick layer. Remove any rocks or foreign objects and discard. Rinse the lentils under cold running water. Set aside to drain excess water.
Step 2: Place a heavy bottom pot over medium heat with two tablespoons of olive oil. Add the pancetta and sauté until the fat has been rendered and the pancetta just starts to brown. Add the onions and sauté just until they begin to become translucent. Move the onions to one side of the pot and sauté the garlic 60 to 90 seconds. Add the carrots and celery and toss with the rest of the contents of the pot until they just begin to soften. Pour about one cup of the chicken stock into the pot. Stir the mixture, making sure the spoon scrapes the bottom of the pot to release any fond that may have developed. Add the rest of the chicken stock, followed by the lentils, salt and pepper and bay leaf. Bring the soup to a simmer. Reduce the heat to low and continue cooking the lentil soup until the lentils are tender, about 70 to 80 minutes. Once the lentil soup has cooked, adjust the salt and pepper to your taste.
Step 3: Prepare the egg noodles according to the package directions. Drain the water from the noodles and toss with the remaining two tablespoons of olive oil.
Step 4: To serve the soup, place the desired amount of noodles into individual serving bowls, followed by the lentil soup. Serve as a soup course or as a main dish.
