ITALIAN LENTIL SOUP
Lentils are very commonly used in Italian kitchens, for they are highly nutritious. The best-known lentils In Italy are small and evenly shaped and take their name from Castelluccio, the small rural area in the South where they are grown. Lentils from Castelluccio are worth looking for.
INGREDIENTS
1 pound dried lentils
I onion, chopped
2 carrots, scraped and chopped
1 branch celery, chopped
Salt
1/4 cup extra-virgin olive oil
1 whole clove garlic, peeled
4 to 6 tomatoes, peeled and chopped
Freshly ground black pepper
Italian parsley, minced
Extra-virgin olive oil
A few slices country-style bread, toasted
Cook the lentils, onion, carrots, and celery in salted water for 4 to 5 minutes.
Meanwhile, in a separate large pot, warm the 1/4 cup of oil over low heat and add the garlic.
When the garlic begins to turn golden, remove it from the oil and discard. Add the tomatoes, and salt and pepper to taste.
Drain the lentils well, reserving the cooking water. Pour them into the saucepan with the tomato mixture, and gradually add cooking water to make a thick soup; cook over medium heat until the lentils are al dente, about 30 minutes. Sprinkle the parsley over and drizzle with extra-virgin olive oil. Serve with the toasted bread on the side.
SERVes 4 to 6