Zuppa di Lenticchie gets its character from the soffritto before the lentils ever go in. Onion, carrot, and celery need time to soften so the soup tastes rounded without hiding the lentils.
Use brown or green lentils, not red split lentils. The goal is creamy edges with intact centers, which comes from a steady simmer and a short rest before serving.
Set servings and units first. You can change them anytime.
Warm the olive oil in a heavy pot over medium-low heat. Add the onion, carrot, celery, and a pinch of salt. Cook for 10 to 12 minutes, until the vegetables are soft but not browned.
Add the garlic and cook for 1 minute. Stir in the tomato and cook for 3 minutes, until it darkens slightly.
Add the lentils, broth or water, bay leaf, and rosemary. Bring to a simmer, then lower the heat so the surface moves gently.
Cook uncovered for 35 to 40 minutes, stirring occasionally, until the lentils are tender at the edges but not collapsing. Add hot water by the ladle if the soup tightens too much.
Remove the bay leaf, rosemary stem, and garlic clove. Season with salt and black pepper.
Rest the soup off the heat for 10 minutes. For a thicker texture, mash one ladle of lentils against the pot and stir it back in.
Serve warm with olive oil. Cool leftovers quickly and refrigerate up to 4 days, adding a splash of water when reheating.
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Salt near the end if your lentils are older. They will soften more evenly before the final seasoning goes in.
Six Italian regions. Nothing reformulated. Imported direct.
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