Chef Graziella
Acquacotta Maremmana
The humblest soup in Tuscany, born from the wild Maremma where shepherds and charcoal burners transformed water, onions, stale bread, and an egg into sustenance. Proof that poverty teaches better than plenty.
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Zuppa di Lenticchie
Created by
The humble lentil soup that Italians serve on New Year's Eve, each small disc a promise of prosperity. Simple, sustaining, and proof that the most modest ingredients can carry the weight of tradition.
Soups & Stews
Italian
New Years
Holiday
Comfort Food
20 min
Active Time
1 hr cook•1 hr 20 min total
Yield6 servings
Italians serve lentils at the stroke of midnight on New Year's Eve because the small, round legumes resemble coins. This is superstition, of course, but it is superstition rooted in wisdom: lentils are humble, nourishing, and satisfying in a way that no extravagant dish can match. After a night of celebration, this soup restores.
The foundation is soffritto, as it must be. Onion, carrot, and celery cooked slowly in good olive oil until they surrender their raw edges and become something silken. A whisper of tomato paste, not enough to make it a tomato soup, just enough to give depth and color. Garlic, restrained. Two cloves, sliced thin, cooked briefly. This is not the place for garlic to announce itself.
In Emilia-Romagna, where I grew up, lentil soup is served alongside cotechino, the rich pork sausage that is itself a New Year's tradition. The lentils absorb the fat from the sausage, and together they make a meal that sees you through a cold January night. The soup is excellent on its own. With cotechino, it becomes a celebration.
The association of lentils with New Year's dates to ancient Rome, where the legumes were given as gifts because their coin-like shape symbolized prosperity. Italian families have served lenticchie at the turn of the year for centuries, often paired with cotechino or zampone, the stuffed pig's trotter of Modena. The tradition holds that the more lentils you eat, the more fortune the coming year will bring.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
small brown or green lentils
Quantity
1 pound
extra virgin olive oil
Quantity
1/4 cup, plus more for drizzling
yellow onion
Quantity
1 medium
diced fine
carrot
Quantity
1 medium
peeled and diced fine
celery stalk
Quantity
1
diced fine
garlic cloves
Quantity
2
sliced thin
tomato paste
Quantity
2 tablespoons
bay leaf
Quantity
1
fresh rosemary
Quantity
2 sprigs
chicken broth or meat broth
Quantity
6 cups
homemade
kosher salt
Quantity
to taste
black pepper
Quantity
to taste
freshly ground
Parmigiano-Reggiano rind (optional)
Quantity
2-3 inches
crusty bread
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| small brown or green lentils | 1 pound |
| extra virgin olive oil | 1/4 cup, plus more for drizzling |
| yellow oniondiced fine | 1 medium |
| carrotpeeled and diced fine | 1 medium |
| celery stalkdiced fine | 1 |
| garlic clovessliced thin | 2 |
| tomato paste | 2 tablespoons |
| bay leaf | 1 |
| fresh rosemary | 2 sprigs |
| chicken broth or meat brothhomemade | 6 cups |
| kosher salt | to taste |
| black pepperfreshly ground | to taste |
| Parmigiano-Reggiano rind (optional) | 2-3 inches |
| crusty bread | for serving |
Equipment Needed
- •Heavy 4-quart pot or Dutch oven
- •Wooden spoon
Instructions
- 1
Prepare the lentils
Spread the lentils on a plate and pick through them carefully. Remove any small stones, broken lentils, or debris. Rinse under cold water and drain. Unlike dried beans, lentils require no soaking. They cook quickly because they are small and their skins are thin. This is one of their virtues.
- 2
Build the soffritto
In a heavy pot, warm the olive oil over medium heat. Add the onion, carrot, and celery. Cook slowly, stirring occasionally, until the vegetables are completely soft and the onion is pale gold at the edges, about 15 minutes. Flavor in Italian dishes builds up from the bottom. An imperfectly executed soffritto will impair the flavor of the entire soup. Give it time.
The vegetables should become almost melting before you proceed. If they brown too quickly, lower your heat. Patience here pays dividends throughout. - 3
Add the garlic and tomato paste
Add the sliced garlic and cook for one minute until fragrant. The garlic must not brown. Push the vegetables aside and add the tomato paste directly to the exposed pot bottom. Let it cook for two minutes, stirring constantly. This concentrates the tomato flavor and removes the raw, tinny taste. The paste will darken slightly and become fragrant.
- 4
Add lentils and broth
Add the lentils and stir to coat them with the soffritto. Add the bay leaf, rosemary sprigs, and the cheese rind if using. Pour in the broth. The liquid should cover the lentils by about one inch. Bring to a simmer, then reduce heat to maintain a gentle bubble. Cook uncovered for 35 to 45 minutes, until the lentils are tender but hold their shape.
The cheese rind adds depth without overwhelming. It softens as it cooks and releases flavor into the broth. Remove it before serving, or leave it for someone to discover as a prize. - 5
Adjust the consistency
Some prefer a brothy soup, others like it thick. For a thicker texture, use a fork or potato masher to crush some of the lentils against the side of the pot. This releases starch and thickens the liquid naturally. Add water or additional broth if the soup becomes too thick. It will continue to thicken as it sits.
- 6
Season and serve
Remove the bay leaf, rosemary sprigs, and cheese rind. Season generously with salt and pepper. The lentils absorb salt, so taste again after a few minutes and adjust. Ladle into warm bowls and drizzle each serving with your best olive oil. Serve with crusty bread. The olive oil is not optional. It completes the dish.
Chef Tips
- •Seek out lentils from Castelluccio in Umbria if you can find them. They hold their shape beautifully and have an earthy, almost nutty flavor. French Puy lentils are an acceptable substitute. Avoid red lentils, which dissolve into mush.
- •Homemade broth makes a difference here. If you must use store-bought, choose a low-sodium variety and taste carefully before adding salt. Many commercial broths are already too salty.
- •If serving with cotechino, simmer the sausage separately according to its package directions. Slice it and serve alongside the soup, or place slices directly in each bowl. The pork fat enriches the broth.
- •This soup improves overnight as the lentils absorb more flavor. It will thicken considerably. Add water or broth when reheating and adjust the seasoning.
Advance Preparation
- •The soup can be made up to three days ahead and refrigerated. It thickens as it sits. Add broth or water when reheating.
- •The soffritto can be prepared several hours ahead and left in the pot. Add lentils and broth when ready to cook.
- •Zuppa di lenticchie freezes well for up to two months. Thaw overnight in the refrigerator before reheating gently.
Frequently Asked Questions
Nutrition Information
1 serving (about 385g)
Calories
395 calories
Total Fat
11 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
8 g
Cholesterol
5 mg
Sodium
655 mg
Total Carbohydrates
52 g
Dietary Fiber
9 g
Sugars
3 g
Protein
22 g
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