Umbrian Lentil Soup
A comforting and nourishing soup. Lentils traditionally represented wealth because of their round shape similar to that of coins. For this reason too, lentil soup is part of the traditional New Year's menu in the region of Umbria (centre of Italy).
Ingredients (4 servings):
500 g of green lentils
200 ml of tomato passata (if not, tomato pulp will do)
1 yellow onion
2 carrots
2 stalks of celery leaves
8 tablespoons of Stoica extra virgin olive oil
1 ham heel (cured ham)
1 glass of red wine
6 bay leaves
Salt and pepper
Steps :
If you use dry lentils, soak them the night before in cold water. In the morning, rinse the lentils and soak them again until you start preparing the soup.
Rinse the lentils and place them in a large pot of cold water; bring the water to a boil; cook uncovered while you prepare the other ingredients, removing the foam from the surface from time to time
Thinly slice the onion, carrots, celery and the heel of the cured ham
In a large thick-bottom casserole over medium heat, sautée in olive oil for 5 minutes, stirring occasionally
Rinse and add the lentils, continue to sweat for another 5 minutes.
Add the wine and let it evaporate
Add the bay leaves and the passata or tomato pulp
Add 500ml of water or broth and simmer for half an hour.
When the lentils are well cooked, stop cooking.
Season with salt and pepper to taste and serve with a fillet of Stoica and slices of toast.
This soup is excellent reheated and can be kept for several days in the refrigerator.