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.

Portata first course

Cucina napoletana

Keyword Lentil Soup, Zuppa di Lenticchie, Neapolitan Soup, Italian Lentil Soup, Campanian Cuisine, Traditional Italian Cooking, Comfort Food, Mediterranean Diet

Preparazione 15

Cottura 45

Tempo totale 1

Servings 6

Calories 220kcal

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.