Lucky Lentil Soup

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-8 quart capacity)
• •Fine-mesh strainer for rinsing lentils
• •Wooden spoon for stirring and scraping
• •Ladle for serving

Instructions

1. 1

   Sort and rinse lentils

   Spread lentils on a baking sheet and pick through them, removing any small stones or debris. Rinse under cold water in a fine-mesh strainer until the water runs clear. Unlike dried beans, lentils need no soaking. They'll cook tender in about 35 minutes, absorbing the flavors of the broth as they go.

   Castelluccio lentils from Umbria hold their shape beautifully. French green lentils (du Puy) work equally well. Avoid red lentils here; they'll dissolve into mush.
2. 2

   Render the pancetta

   Set a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the edges turn golden and crisp, about 6 to 8 minutes. Listen for the gentle sizzle. Watch for the fat to become translucent. This rendered fat becomes the foundation for everything that follows.

3. 3

   Brown the ham

   Add the cubed ham steak to the pot with the pancetta. Increase heat to medium-high and cook, stirring occasionally, until the ham develops golden edges on at least two sides, about 4 to 5 minutes. The Maillard reaction happening here adds depth you cannot achieve any other way. Transfer the ham and pancetta to a plate, leaving the rendered fat in the pot.

4. 4

   Build the soffritto

   Reduce heat to medium. Add the olive oil to the pot. Add the diced onion, carrots, and celery. Season lightly with salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 8 to 10 minutes. The kitchen will begin to smell like an Italian grandmother's house. Do not rush this step. The sweetness develops slowly.

   The Italian soffritto (onion, carrot, celery) is the foundation of countless soups and braises. Cut the vegetables uniformly so they cook evenly.
5. 5

   Add aromatics and tomato paste

   Push the vegetables to the sides of the pot and add the minced garlic and red pepper flakes to the center. Cook until fragrant, about 45 seconds. Add the tomato paste and stir everything together. Cook for 2 minutes, letting the tomato paste darken slightly and lose its raw, tinny edge. It should smell almost caramelized.

6. 6

   Deglaze with wine

   Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These fond bits contain concentrated flavor. Let the wine bubble and reduce by about half, approximately 3 minutes. The sharp alcohol smell will mellow into something rounder and more complex.

7. 7

   Add lentils and liquid

   Return the ham and pancetta to the pot. Add the rinsed lentils, chicken stock, water, bay leaves, rosemary sprigs, thyme sprigs, and Parmesan rind. Stir to combine. Bring to a boil over high heat, then reduce to a gentle simmer. The liquid should bubble lazily, not aggressively.

8. 8

   Simmer until tender

   Cover the pot with the lid slightly ajar and simmer until lentils are completely tender but still hold their shape, about 35 to 45 minutes. Stir every 10 minutes or so, scraping the bottom to prevent sticking. The lentils will absorb liquid as they cook. If the soup becomes too thick before the lentils are tender, add water half a cup at a time.

   Taste a few lentils from different parts of the pot. They should be creamy throughout with no chalky center. When in doubt, cook them longer.
9. 9

   Remove aromatics and adjust consistency

   Fish out and discard the bay leaves, rosemary stems, thyme stems, and whatever remains of the Parmesan rind (it may have melted almost entirely, which is fine). The soup should be thick and hearty but still pourable. If you prefer a thinner consistency, add stock or water. For a thicker soup, simmer uncovered for 10 more minutes.

10. 10

    Season and finish

    Taste the soup. Adjust salt generously and add plenty of black pepper. The ham and pancetta contribute salt, but lentils can absorb quite a bit. Be bold. Stir in a final glug of good olive oil, about two tablespoons. This adds richness and rounds out the flavors.

11. 11

    Serve with tradition

    Ladle the soup into warmed bowls. Drizzle each serving with your best extra-virgin olive oil. Scatter chopped parsley over the top and pass freshly grated Parmesan at the table. Serve with thick slices of crusty bread for dipping. On New Year's Eve, remind your guests that every lentil brings luck. Watch them reach for seconds.

    In Italy, cotechino (a pork sausage) often accompanies the lentils. If you can find it, slice and serve alongside the soup for a more traditional presentation.

Chef Tips

• •Seek out Castelluccio or Umbrian lentils from Italian specialty stores. They hold their shape better than supermarket lentils and have a more delicate, earthy flavor. French green lentils (Puy) make an excellent substitute.
• •Save your Parmesan rinds in the freezer specifically for soups like this one. They add umami depth and silky body to any broth-based dish. Three or four rinds in a freezer bag become a secret weapon.
• •The soup thickens considerably as it sits. When reheating, add stock or water to reach your desired consistency. This is expected and not a flaw.
• •For a vegetarian version, omit the ham and pancetta. Instead, increase the olive oil and add a splash of soy sauce or a spoonful of white miso paste for savory depth. Use vegetable stock.
• •Pair with a medium-bodied Italian red. Montepulciano d'Abruzzo or Barbera work beautifully against the earthy lentils and smoky ham.

Advance Preparation

• •The entire soup can be made 3 days ahead and refrigerated in an airtight container. The flavors actually improve overnight as the ingredients meld together.
• •To reheat, warm gently over medium-low heat, stirring occasionally. Add stock or water as needed since lentils continue absorbing liquid during storage.
• •The soffritto can be prepared up to 2 days ahead and refrigerated. This saves significant time for large holiday gatherings.
• •For parties, keep the soup warm in a slow cooker set to low. Stir occasionally and add liquid if it thickens too much.
• •Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 452g)