Lentil Soup (Zuppa di Lenticchie)

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Lentil Soup (Zuppa di Lenticchie)

Lentil Soup is a hearty and nutritious dish widely enjoyed in Naples and throughout Campania. Made with lentils, vegetables, and extra virgin olive oil, it is a simple recipe rooted in the peasant traditions of Southern Italy and is especially popular during the colder months.
Portatafirst course
Cucinanapoletana
KeywordLentil Soup, Zuppa di Lenticchie, Neapolitan Soup, Italian Lentil Soup, Campanian Cuisine, Traditional Italian Cooking, Comfort Food, Mediterranean Diet
Preparazione15minuti
Cottura45minuti
Tempo totale1ora
Servings6
Calories220kcal

Equipment

  • Large soup pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Colander
  • Ladle

Ingredienti

  • 300 g dried lentils rinsed
  • 1 small onion finely chopped
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 3 tablespoons extra virgin olive oil
  • 1.5 liters water or vegetable broth
  • 200 g peeled tomatoes crushed
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • 1 small chili pepper optional
  • Toasted country bread optional
  • Grated Parmigiano Reggiano cheese optional

Istruzioni

  • Rinse the lentils under cold running water and remove any debris.
  • Heat the olive oil in a large soup pot over medium heat.
  • Add the onion, carrot, and celery and cook for about 5 minutes until softened.
  • Add the crushed tomatoes and cook for 2 minutes.
  • Stir in the lentils and the bay leaf.
  • Pour in the water or vegetable broth and bring to a gentle boil.
  • Reduce the heat and simmer for 35 to 45 minutes, or until the lentils are tender.
  • Stir occasionally and add more water if necessary.
  • Remove the bay leaf.
  • Season with salt and black pepper to taste.
  • Serve hot with toasted country bread and a drizzle of extra virgin olive oil.

Note

Small lentils from Southern Italy are particularly suitable because they cook quickly and maintain their texture.
Some Neapolitan families prepare this soup without tomatoes for a lighter version.
The soup thickens as it rests and is often even better the next day.
Leftover soup can be used as a sauce for short pasta.

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