Chris, thanks for closing those two topics; they had really gotten stale. I hope that one of the many wonderful foodies on this message board will share the "definitive" recipe for lentil soup, which I understand is auspicious to serve for prosperity in the New Year because lentils are shaped like coins. We acquired some of the famous lenticchia di Castelluccio di Norcia on a day trip to the Piano Grande in the National Park of the Monti Sibillini last year. What a place! Anyway, if there are any thoughts out there, they have an eager listener. Thanks!
Posts: 2054 | Location: Suburban Philadelphia | Registered: 08 July 2002
Adapted from Joy of Cooking via Mary McGrath. (In brackets, as tested by me):
3 tbsp olive oil 3 medium carrots, peeled, diced 3 medium celery stalks, sliced 1 large yellow onion, diced 3 (4) garlic cloves, minced 4 slices side bacon, diced (pancetta) (1-2 smoked ribs) 8 cups water or stock (7 cups of chicken stock and one of white wine, preferably a Muscato, if available) 2 cups lentils, picked over, rinced 1 cup drained canned tomatoes, chopped (3 medium tomatoes peeled and in own juice, chopped, plus 1/4 cup sun-dried olive oil preserved tomatoes) 1 tsp dried thyme 1 1/2 tsp balsamic vinegar (2 flat tbsp or to taste) 2 tsp salt (salt to taste) 1 tsp ground black pepper (ground Madagascar black pepper to taste) (2 tbsp fresh parsley, chopped) (250 gr. small pasta shells) (lots of grated and thinly sliced parmiggiano)
Heat oil in large saucepan. Add carrots, celery, onion, garlic and bacon (pancetta). Stir in stock (and wine), lentils, tomatoes, thyme and smoked ribs.
Bring to quick and short boil, then lower heat, add the pasta shells and simmer until lentils are tender. Stir in balsamic vinegar, salt and pepper. (N.B.: the pasta can be cooked separately to al dente, but I prefer to take a risk, add it to the mix a bit later and have it cook in with all the flavours.)
Top the serving with grated parmiggiano, place on top the thinly sliced parmiggiano and sprinkle parsley.
Except for the toppings and the balsamic vinegar, it can be prepared to 3/4 doneness well in advance, in fact I like it even better reheated.
This will serve 10, and it refrigerates and even freezes well.
Let me know how did it go!
Doru
N.B. Remember, it is cold up here on New Year's Day! You may like it a bit lighter...
Posts: 5946 | Location: Toronto | Registered: 26 May 2002
Dear Doru, Thank you so much! What would we do without The Joy of Cooking with our own annotations??? What are smoked ribs? Can I buy them in a grocery store? The lentils will take at least a half hour, maybe more, to get tender; won't the pasta get too mushy? Or does it absorb the juices slowly and come out fine? I assume so, since you have tested it. Thank you so much again. We can't compete with your cold, but it's pretty close to freezing here on New Year's morning. Those of us who get sucked into going to the Rose Parade at 7:30 wear our woolies!
Posts: 2054 | Location: Suburban Philadelphia | Registered: 08 July 2002
Biba Caggiano has a great "Zuppa di Lenticchie" recipe in her "Northern Italian Cooking" cookbook. I've made it many times. It's really delicious and freezes well too. Let me know if you'd like the recipe.
Smoked ribs: any self-respecting Russian, or Hungarian, or German, or good delicatessen store would have them. To be used discreetly, as it may overpower! I usually buy a larger quantity, separate each rib, and freeze the extra.
Yes, the pasta goes in quite much later, or you can prepare it separately to your preference. When you cook it with all the ingredients there is a pro (the taste) and a risk (may come out too soft). So use nerves of steel and add the pasta late in the process.
Doru
Posts: 5946 | Location: Toronto | Registered: 26 May 2002
It looks to me like the recipe doru offered would be very good if you just left out the meat and substituted a vegetable stock for the chicken stock.
Also, since Biba Caggiano lives a few blocks from here (next door to my dentist), here is her recipe for La Zuppa di Lenticchie Semplice from her Modern Italian Cooking. It looks like it would also be fine with vegetable broth and without the ham shank if you want a vegetarian version. I haven't tried this recipe, but my appreciation for Biba's deceptively simple recipes grows all the time.
For the lentils
2 cups dried lentils, sorted and rinsed 5 cups basic chicken broth or canned broth 5 cups water 1 smoked ham shank (optional)
For the tomato sauce
1 28-ounce can imported Italian plum tomatoes 1/4 cup olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 2 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper
To complete the soup
1 cup freshly grated parmigiano a few tablespoons EVOO (optional)
Put the lentils in a large bowl, cover with water, and soak for several hours or overnight; discard any lentils that float to the surface. Drain and rinse. Put the lentils, broth, water and ham shank, if using, into a stockpot or a large saucepan. Cover and simmer gently for 40 to 50 minutes, stirring few times during the cooking.
While the lentils are cooking, prepare the tomato sauce. Press the tomatoes through a food mill or sieve to remove the seeds. In a medium-size saucepan, heat the oil. Add the onion and saute gently for 3 to 5 minutes until the onion begins to color. Add the garlic and parsley and cook a few minutes longer. Stir in the tomatoes and season with salt and pepper. Simmer, uncovered, for 15 to 20 minutes.
Transfer half the lentils to a food processor or blender and puree until smooth. Return to the pot and add the tomato sauce. Cook for 10 minutes longer. Taste and adjust the seasoning. Serve with a generous sprinkling of parmigiano and a few drops of good olive oil, if you wish.
Posts: 7519 | Location: Sacramento, CA | Registered: 18 June 2001
(Transplanted to the proper thread by Amy, but written by Carol M.) Wow am I glad I posted the question and used Doru's recipe for my red mini-lentils from Umbria! Although time constraints precluded the German, Hungarian or Russian smoked ribs (those neighborhoods in L.A. are across town, which in L.A. is saying something!), the bacon I used didn't seem to hurt, and I had to use red wine instead of Moscato. At any rate, even with the compromises, if taste adds to the good fortune we will have from the tradition, we are counting our blessings already. Many thanks to Doru and also to Chris for the recipe from Biba Caggiano; I added some extra tomatoes for extra character. P.S. Adding the orechietti when you recommended worked fine for the soup we ate immediately; the leftovers were mushy, so I fished out the pasta for them. For those tempted to emulate, try it, you'll like it! Carol M.
Topic Closed
