- 1 ½ cup dry lentils (there are many varieties of lentils. I like to use the small brown lentils from Castelluccio- Italy)
- 1 onion chopped
- 1 clove of garlic minced
- 1 potato cut into cubes
- ½ cup of sweet cherry tomatoes or Roma tomatoes chopped
- ¼ cup of roasted chestnuts
- 1 bay leaf
- Salt and pepper
- Olive oil
How to make Zuppa di lenticchie e castagne (lentils and chestnuts):
Put the lentils in a large pot and cover with water. Add the onions, garlic, potato, tomatoes, chestnuts, bay leaf, salt and pepper, and a tablespoon of olive oil. Cook for about 20 minutes and adjust with salt and pepper if necessary. Let it sit and cool down for 15 minutes. Remove the bay leaf. To obtain a creamy, velvety consistency, use an electric immersion blender.
You can serve it warm or at room temperature. I like to add 2 or 3 tablespoons of cooked brown rice to make this dish more productive and have a crunchiness while you’re eating.
Advice: Even if there is no need to soak lentils, I like to soak my lentils for 8 hours and then rinse them under running water. It makes it easier for your body to digest.
Tip: Try to freeze it if there is any leftover. It’s a convenient meal to have in your freezer when you don’t feel like cooking or want to have a comfort soup. I usually take it out from the fridge first thing in the morning, and by lunchtime, it’s ready to eat!
Courtesy of FIELD OF FLAVORS – AN ITALIAN COOKING IN NEW YORK
Regional recipe from Abruzzo