Lentil Soup
Minestra di Lenticchie
A hearty and creamy traditional soup, with lentils, rice, meat broth and the intense flavour of lardo.
Lentil soup is a first course warm and substantial, suitable for a lunch or dinner where you are looking for a complete and satisfying dish. Its structure is born from the encounter between the soft consistency of the lentils and the more delicate consistency of the rice, collected in a meat broth made intense by the soffritto of vegetables and from lardo. The Parmigiano Reggiano Adding it at the end helps to give the flavor a fuller texture, while pepper adds a bold aromatic note. The prolonged cooking allows the lentils to become tender and the broth to concentrate, while adding the rice later creates a thick, well-blended soup without losing the texture of the legumes. This recipe is part of the Italian culinary tradition.
Instructions
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6 steps · natural Italian voice
Soaking the lentils
Soak the lentils the night before, completely covering them with water. Let them sit overnight, so they absorb moisture and cook more evenly. Drain them before using them; they should appear rehydrated and slightly increased in volume.
Prepare the vegetables
Finely chop the carrot, onion, celery and clove of garlicChop the vegetables into small, even pieces so they can flavor the base without being too noticeable in the soup. The mixture is ready when it has a uniform grain.
Brown the bottom
Melt the lardo in a large saucepan and add the chopped vegetables. Gently sauté over low heat, stirring, until the onion becomes transparent, the vegetables soften and the base develops an intense aroma without darkening excessively.
Combine broth and lentils
120 minPour the hot beef broth into the pot and add the drained lentils. Bring the liquid to a boil, then continue cooking. over medium heat for about two hours. Maintain a steady boil and watch the lentils until they become tender, without completely losing their shape.
Cook the rice
When the lentils are almost cooked, add the rice directly to the soup. Stir and continue cooking until the grains are tender and the liquid thickens. Maintain a gentle simmer and check the rice is done before turning off the heat.
Complete and serve
Turn off the heat and add the Parmigiano Reggiano Grated, stirring to distribute it throughout the soup. Season with pepper to taste and serve piping hot. The soup is ready when it appears thick but still runny, with the rice and lentils well blended into the broth.
Chef's Tips
The editors recommend adding the rice only when the lentils are almost tender, so that the legumes finish cooking without falling apart while the rice reaches the right consistency.
Ingredients
- Ingredients for 4 people
- (7.05 oz) 200 g rice
- (7.05 oz) 200 g lentils 1 carrot,
- 1 onion
- 1 celery stalk
- 1 clove of garlic
- (3.53 oz) 100 g of lardo (cured pork fatback)
- Parmigiano Reggiano grated (4.23 pt) 2 liters of meat broth
- pepper
Can't find it in the US?
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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