Tag Archives: Italian Lentils

Food blogger Kathryn Occhipinti holding a bowl of lentil soup

Lentil Soup brings a Buon Anno Nuovo!

Lentil Soup brings a Buon Anno Nuovo!

 

Best Kathy Twitter Pic edited for blogLentil Soup brings a Buon Anno Nuovo! Called Zuppa di Lenticchie in Italian, it brings a Happy New Year!

Lentil Soup brings a Buon Anno Nuovo!

Lentil Soup brings a Buon Anno Nuovo! is a partial reprint from a blog originally posted on February 16, 2016, titled: “Italian Recipe: Lentil Soup (Zuppa di Lenticchie).”

In this updated version, I’ve added a note about what type of pasta is traditionally used for this soup and how to chop the vegetables so they are small enough and uniform shape to cook through evenly. 

Also…

I’ve since added Instagram to my social media, and have added a video from Instagram to this post so you can see me cooking in real-time!  I hope you like it!

For more recipes like these, as well as French recipes, follow me on my Instagram posts at Conversationalitalian.french.

 

 

 

 

And now… the original story!

Lentil soup is said to bring to luck to the family on New Year’s Day.  I am not sure if anyone really knows exactly why lentils are supposed to be good luck.  Maybe it is because they are shaped like small coins?

Whatever the reason lentils are a preferred dish for the new year, lentils are loved by Italians year round, and  make a wonderful, hot, nourishing soup for everyone. Try this recipe, and I think you will agree, even if you’ve never eaten lentils before. Any kind of miniature pasta can be used in this soup. My mother usually breaks regular spaghetti into shorter pieces for her version, although miniature ravioli are fun if you can find them in your local grocery store. For a vegetarian dish, dried ravioli with squash filling, which are pictured in this blog, are a wonderful complement to the lentils.

Warm wishes for a Buon Anno 2022 a tutti!
—Kathryn Occhipinti


Italian Lentil Soup
(Zuppa di Lenticchie)

 

Recipe for Italian lentil soup
Italian Lentil Soup (Zuppa di Lenticchie)

Ingredients

3 Tablespoons olive oil
1 onion (chopped finely)
2 carrots (chopped finely)
1 stick of celery (chopped finely)
1 package (12 oz.) dried lentils (sorted and rinsed once but not soaked)
1 tsp crushed, dried sage
1 bay leaf
optional: meat stock or broth*
1 can (14.5 oz.) chopped tomatoes
about 6 oz. capellini pasta or dried miniature squash ravioli**

Use a large, wide-bottom pot to make this soup.

Heat the olive oil over medium heat and then add the chopped onion, celery, and carrot and cook, stirring, until both have softened a bit.

Add the lentils and cook the vegetables a bit longer, stirring, but do not let the onions brown. (This initial cooking of the lentils is said to harden the skin, so they will not become too mushy. If you like more mushy lentils, skip the sauté and just add the lentils after the rest of the vegetables have become soft . This will also decrease the overall cooking time.)

Add enough water (or meat stock if you have it and do not want a vegetarian dish) to cover the vegetables—about 6–8 cups—the dried sage, and the bay leaf.

Cover and bring to a boil; uncover, reduce heat, and simmer 45 minutes.

After the vegetables have cooked a bit, taste the soup. See how much the lentils have softened, and if they are still hard, cook longer. If they are about soft enough for your liking, proceed as follows:

Add about 1 Tablespoon of salt (to taste; less can be used) and an additional 2–4 cups of water for the pasta that you will soon be adding. Cover and bring soup back to a rolling boil.

When the soup is at a rolling boil, add the chopped tomatoes and the tomato juice from the can and the pasta. Dried, miniature ravioli with squash filling were used for this blog originally, as pictured above the recipe. Traditional pasta for this dish is capellini pasta, cut into short pieces, as shown in the Instagram video. Any small pasta will do, though, such as ditalini  pasta or even miniature ravioli or tortellini.

Cook until the pasta is “al dente” or “to the tooth.”

Remember to remove the bay leaf before serving!

Enjoy with crusty Italian bread on a cold winter’s day!

*Italian “meat stock or broth” is often composed of whatever bones and small pieces of meat are left over from the night before—chicken and pork bones can be combined, for instance, or just one or the other used. When I make this soup for my family, it is usually with pork chop bones and meat left over from Monday night’s dinner. Adding homemade meat broth gives the soup a nice added complexity.

**The dried ravioli used for the dish pictured was the “La Piana” brand imported from Italy, “ravioli with squash filling,” which also adds a nice bit of flavor to the dish. Here are some links to help you find this pasta in the United States: Italian Foods Corporation, La Piana Italian foods Facebook pagePennsylvania Macaroni Food Company.

Squash ravioli box
Italian dried squash ravioli used in the Lentil soup pictured above the recipe.

 

How to Chop Vegetables
Carrots: Cut lengthwise to half, and then lengthwise again to get quarters. Line them up side by side and then cut crosswise from the tips to the base of the carrot to get small, even pieces that look like quarters of a circle.
Celery: Cut lengthwise through each celery stalk as many times as needed to give pieces the same thickness as the carrot pieces. (You will need more lengthwise cuts at the thicker part of the celery near the base.) Then cut crosswise from the tip to the base to get small, rectangular  pieces of celery about the same size as the carrot pieces.
 Onions: Cut lengthwise through the onion. Turn one of the halves flat side down.  Holding the onion together with one hand, cut lengthwise along the green lines through the onion, except for the root holding the onion together at the base.  Turn and cut horizontally, from the side away from the stem toward the stem.  Just before reaching the stem, flip the onion flat again and make the final cuts.  Discard the piece that contains the stem.

—Kathryn Occhipinti

Conversational Italian for Travelers Just the Important Phrases
Conversational Italian for Travelers Just the Important Phrases (with Restaurant Vocabulary and Idiomatic Expressions) is YOUR traveling companion in Italy! All the Italian phrases you need to know to enjoy your trip to Italy are right here and fit right into your pocket or purse.

   Available on amazon.com and Learn Travel Italian.com

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Lentil Soup Brings a Buon Anno Nuovo!

Pasta and Lentils

Italian Pasta and Lentils for New Year’s Good Luck

Italian Pasta and Lentils for New Year’s Good Luck

Best Kathy Twitter Pic edited for blog Italian pasta and lentils — is said to bring families around the world good luck for the new year !

Italian Pasta and Lentils for New Year’s Good Luck! 

Pasta with lentils or lentil soup is a New Year’s tradition in many Italian households. The  lentil dishes are said to bring to luck to the family on New Year’s Day.  I am not sure if anyone really knows exactly why lentils are supposed to be good luck.  Maybe it is because they are shaped like small coins?

Whatever the reason, pasta and lentils is a hearty and delicious winter combination. Lentils are rich in protein,  and the pasta/lentil combination was probably an important contribution to family nutrition  in the days of the “cucina povera” cooking in Italy. Flavored with a bit of pancetta (Italian peppery bacon), garlic and tomato, the lentils make a delicious sauce that coats the pasta beautifully.

I used “maltagliati” or “poorly cut” pasta for this dish,  which to me is reminiscent of its “cucina povera,” origins but also because  the lentils cling nicely to the short, flat noodles. If you cannot find maltagliati pasta, lasagna noodles broken by hand into small, irregular pieces will give a similar effect.

Buon anno 2019 a tutti!  Try my pasta and lentils dish on a wintry day for a warm and comforting meal.   -Kathyn Occhipinti


Italian Pasta and Lentils

 

Italian Lentils and Pasta
Pasta and Lentils ready to serve for Italian New Year’s Sunday dinner

Ingredients
(Serves 4)


1/4 cup olive oil
1/4 cup pancetta (Italian bacon), diced finely
1  small carrot, chopped finely*
1 stalk of celery, chopped finely*
1 small onion, skin removed, chopped finely*
1 small clove garlic, chopped finely
1/2 cup dry Italian wine, such as Chianti
1 cup Italian lentils, rinsed
1 bay leaf
pinch of dried thyme or rosemary
3 cups of water
1/2 cup of chicken or vegetable broth
1/2 cup chopped tomatoes
1 Tbsp. tomato puree
1 lb. maltagliati pasta or lasagna noodles, coarsely broken into small pieces
1/2 cup grated Parmesan or Pecorino Romano cheese
*See below for note about how to chop soup vegetables.

 

Method

Before starting to make the lentil sauce, put a large pot of salted water to boil on a back burner.  Cover so it will come to a boil quickly and be ready when you need to cook the pasta.

 Use a large frying pan or Dutch oven to cook the lentils on the stove top.  Coat the bottom of the pan with olive oil, which will take about 1/4 cup or so.  Let the oil heat a bit over medium heat.

Add the chopped vegetables: carrots, celery, onions, and garlic, and saute in the garlic until they soften, about 5 minutes.

The pour in the red wine and then bring to a boil. Boil off about half of the wine.

Put the lentils to the pan.  If you want firmer lentils, you can saute them at this point.  Otherwise, add the water.  Stir. Bring back to the boil and then lower heat and simmer the lentils about 20 minutes.

When the lentils have softened a bit, remove the bay leaf. Then add the chopped tomatoes, tomato paste, and chicken or vegetable broth.  Add more water if needed. Bring up to a simmer again and cook 10 – 15 minutes more, or until lentils are of desired tenderness.

Meanwhile, put the pasta into the boiling water.  Stir. Cover the pot to return to the boil Remove cover, stir again and let pasta cook, stirring occasionally.  Cook for less time than the package directions, to a very firm al dente, as the pasta will finish cooking with the lentils.

When the pasta is ready, drain, reserving some of the pasta water.

Add the pasta to the lentils.  Add the pasta water if needed.  The sauce should be fairly thick and coat the pasta nicely as you mix.

Cook over medium low heat another 5 minutes or so, until all is heated through and pasta is al dente.

Add the grated cheese and mix again to coat.

Serve steaming hot with crusty bread. Serve additional cheese and black pepper on the side to be added as desired.

New Year’s toast: Buon Anno!  Buon Appetito!

 

*How to Chop Vegetables
Carrots: Cut lengthwise to half, and then lengthwise again to get quarters. Line them up side by side and then cut crosswise from the tips to the base of the carrot to get small, even pieces that look like quarters of a circle.
Celery: Cut lengthwise through each celery stalk as many times as needed to give pieces the same thickness as the carrot pieces. (You will need more lengthwise cuts at the thicker part of the celery near the base.) Then cut crosswise from the tip to the base to get small, rectangular  pieces of celery about the same size as the carrot pieces.
 Onions: Cut lengthwise through the onion. Turn one of the halves flat side down.  Holding the onion together with one hand, cut lengthwise along the green lines through the onion, except for the root holding the onion together at the base.  Turn and cut horizontally, from the side away from the stem toward the stem.  Just before reaching the stem, flip the onion flat again and make the final cuts.  Discard the piece that contains the stem.

— by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blogKathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Pasta and Lentils for New Year’s Good Luck