Umbrian Lentil Soup & Shrimp Pasta - Chef in Assisi shares Recipes

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing the soffritto)
• 1 medium Onion (peeled and diced into brunoise)
• 1 medium Carrot (peeled and diced into brunoise)
• 1 stalk Celery Stalk (diced into brunoise)
• 1 cup Castelluccio Lentils (rinsed; if unavailable use green or brown lentils)
• 4 cups Vegetable Broth (homemade or low‑sodium store‑bought)
• 1 leaf Bay Leaf (part of bouquet garni)
• 1 sprig Rosemary (part of bouquet garni)
• 1 sprig Thyme (part of bouquet garni)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 4 slices Bread (stale or toasted, cut into cubes)

Instructions

1. Prepare the soffritto

   Heat the extra virgin olive oil in a saucepan over medium heat. Add the brunoised onion, carrot, and celery and sauté, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium flame

2. Add lentils and broth

   Stir in the rinsed Castelluccio lentils, then pour in the vegetable broth. Add the bay leaf, rosemary sprig, and thyme sprig (bouquet garni). Increase heat to bring to a gentle boil.

   Time: PT3M

   Temperature: medium flame

3. Simmer the soup

   Reduce heat to a low simmer, cover partially, and cook for about 30 minutes, or until the lentils are tender but still hold their shape.

   Time: PT30M

   Temperature: low simmer

4. Adjust liquid and season

   If the liquid has reduced too much, add an additional cup of water (or broth) and continue to simmer gently for another 10 minutes. Remove the bouquet garni, then season with salt and freshly ground black pepper.

   Time: PT10M

   Temperature: low simmer

5. Finish and serve

   Turn off the heat. Drizzle a little extra virgin olive oil over each bowl, add a handful of toasted bread cubes, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

35g

Fat

8g

Fiber

10g