Lentil soup Pugliese

Lentil soup (David Lyon for The Boston Globe)
December 30, 2009

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Serves 8

Mino Giliberti usually makes this soup with water, but for a richer flavor, you can use chicken stock. Start a day ahead by soaking the lentils in 3 cups of water in the refrigerator. Before serving, spoon shaved Parmesan in the bottom of the bowls so the cheese disperses in the hot soup rather than sticking to the diner’s spoon.

10 cups water
1/4 cup olive oil
1 cup green lentils, soaked overnight and drained
4 carrots, cut in 1/4-inch dice
4 stalks celery, cut in 1/4-inch dice
2 small Yukon Gold potatoes, cut in 1/2-inch dice
1 small head garlic, cloves coarsely chopped
1 large onion, chopped
6 Roma tomatoes, peeled and chopped
1 small bunch Italian parsley, leaves finely chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shaved Parmesan
1. In a soup pot, pour in the water. Pour the olive oil on top and stir to disperse oil on the surface.

2. Add the lentils, carrots, celery, potatoes, garlic, onion, tomatoes, parsley, and bay leaves. Stir well.

3. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer the soup for 45 minutes.

4. Add salt and pepper and continue simmering for 15 minutes more. (Total cooking time is 1 hour.) Taste for seasoning and add more salt and pepper, if you like.

5. Place a rounded tablespoon of Parmesan in each of 8 soup bowls. Ladle the soup on top. Adapted from Buon Appetito Ristorante