This soup turns up most often on the menu at the 91st Street restaurant, where our regulars love it during the cold, icy months when New York is gray and damp. It’s a hearty and warming soup, made even more so with the addition of sausage, bacon, and pancetta—all of which can be tossed aside to make this soup ideal for vegetarians, with vegetable stock standing in for the chicken stock. This is a terrific Sunday night family meal and a delicious leftover weekday meal.–Michael Ronis
LC Beware The Bay Leaf Note
Just a reminder, beware that bay leaf lurking somewhere amidst the murky depths of this lentil soup. It’s in there. But you want to find it before it’s tickling your—or your loved ones—tonsils. Don’t forget to find it and discard it before dispensing the soup into waiting bowls and bellies.
Rustic Lentil Soup Recipe
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 4
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 ounces diced pancetta
- 2 strips bacon, diced
- 1 garlic clove, peeled and finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, peeled and coarsely chopped
- 2 small plum tomatoes, peeled, cored, and finely chopped
- 5 to 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh oregano leaves
- 1/4 teaspoon hot red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups green lentils, rinsed and drained
- 1 russet potato, peeled and diced
- 1 to 2 (about 5 ounces) Italian sweet or hot sausage links
- 1. In a large stockpot, heat the olive oil and butter over medium heat until the butter starts to foam. Add the pancetta and bacon and cook until the bacon is crisp, about 7 minutes. Add the garlic and cook until the garlic has softened, about 2 minutes. Add the carrots, celery, and onions and cook until the vegetables are tender and lightly browned, 10 to 12 minutes.
- 2. Meanwhile, strain the chopped tomatoes through a fine-mesh sieve, pressing on the pulp to extract as much liquid as possible.
- 3. Add 5 cups chicken stock to the pot and then stir in the strained tomato pulp, bay leaves, salt, thyme, oregano, red pepper flakes, and black pepper. Add the lentils, increase the heat to medium-high, and bring the soup to a boil. Partially cover the pot and reduce the heat to a simmer. Cook the soup for about 45 minutes.
- 4. Add the potatoes and cook the soup for about 15 minutes more, stirring occasionally, or until the lentils and potatoes are tender. Add more chicken stock if the soup becomes too thick.
- 5. Meanwhile, remove the casings from the sausage. In a small nonstick saute pan over high heat, cook the sausage, breaking it up with a wooden spoon, for 4 to 5 minutes or until it is nicely browned.
- 6. Add the sausage and any fat remaining in the pan to the soup. Simmer for about 5 minutes. Taste the soup and add salt if necessary. Remove the bay leaves and serve.
- Omit the pancetta, bacon, and sausage and substitute vegetable stock for the chicken stock.
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Testers ChoiceTesters Choice
Apr 17, 2008
This soup is seriously good, and it’s even better the day after. I like that it is a chop and drop kind of soup. It’s a snap to throw together—except for peeling tomatoes, a job I hate. I also like that it can be made to suit a vegetarian diet for those times when I want to serve the same dish to everyone.
Rustic Lentil Soup Recipe © 2008 Carmine's Broadway Feast Corporation. Photo © 2008 Alex Martinez. All rights reserved.