Rustic Italian Lentil Soup

Lentils are small dried pea-sized legumes that are cousins to the bean. They can be found in many colors from reddish brown, green, orange and black to the most common one used in the United States, the brown lentil. Because of their quick cooking time, high nutritional value and low cost, lentils are an important part of the Mediterranean diet.

In Italy lentils are served frequently as a first course, a salad or as a soup. It's not uncommon to see them as an antipasti served at room temperature dressed simply with olive oil, lemon juice and fresh herbs. In different regions of Italy they are cooked with pasta, rice, risotto and rich meats. Because of their resemblance to little coins or maybe because of their abundance, lentils are traditionally served throughout Italy on New Year's Day for good luck.

Lentils are high in fiber, complex carbohydrates, folic acid and iron. By serving lentils with whole grains such as brown rice or whole grain bread, you have a complete protein. By omitting the bacon it's a great vegetarian dinner option.

Rustic Italian Lentil Soup

Serves 4

• 1 cup brown or green lentils
• 2 tablespoons olive oil
• 3 strips of bacon, diced small, or one ½" slice of pancetta
• 1 medium onion, diced small
• 2 celery stalks, diced small
• 2 carrots, diced small
• 2 cloves of garlic, minced
• ½ teaspoon dried thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 14 oz can chopped Italian-style tomatoes
• 8 cups vegetable stock
• 1 pound of fresh spinach leaves (optional)
• Salt and black pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Rinse the lentils in cold running water.
2. Heat the olive oil in a heavy saucepan. When oil is hot cook the bacon or pancetta until browned, then add the onion and cook until softened. Add the celery, carrots, garlic, thyme, rosemary, bay leaves and lentils. Thoroughly coat the vegetables with the olive oil and cook over low heat for 2 minutes.
3. Add the tomatoes and stock, turn up the heat and bring the soup to a boil. After it comes to a boil, lower the heat and partially cover the pot. Simmer the lentil soup for about 1 hour or until lentils are tender. Fresh spinach leaves can be added at this point. Cook spinach until leaves are just wilted but still green.
4. Before serving remove the bay leaves and the rosemary stems and season to taste with salt and pepper. Serve with grated pecorino or romano cheese with a drizzle of extra virgin olive oil on top of each serving.