Zuppa di Lenticchie
Zuppa di Lenticchie
Linosa-style Lentil Soup
In the past, small and remote islands like Linosa, Lampedusa, Marettimo, and Ventotene had to be completely self-sufficient, as long periods of conflict—and just plain bad weather—made them even more isolated from Sicily than usual. I experienced this firsthand when ferries from the island were canceled for three days due to storms and rough seas, “trapping” me on Marettimo. (I was staying in a pensione a few blocks from the sea and ate every meal in a different adorable trattoria, so no one felt bad for me!) Accordingly, shelf-stable dried legumes like lentils were a staple—and still are on Linosa. On that island, the lentil soup is thin and brothy, with tiny chunks of potato and carrot sharing space with tender lentils on the verge of falling apart. It’s exactly as delicious and restorative as it is simple.
If you like a heartier soup, add fresh pasta like Malloreddus or dried pasta like pasta mista corta (basically a package of mismatched pasta bits).
Ingredients (12)
Ingredients (12)
Instructions
Heat the olive oil (¼ cup) in a large pot over medium-low heat.
When the oil begins to shimmer, add the carrots (2), celery (2 stalks), fennel (½ bulb), and onion (1 medium). Season with salt (to taste) and cook until the vegetables are very soft, about 30 minutes.
Add the bay leaf (1 leaf) and cook until fragrant, about 30 seconds, then add the tomato paste (1). Increase the heat to medium-high and cook until the tomato paste turns brick colored, about 3 minutes.
Add the potatoes (1) and cook for a few minutes more, just so they take on the flavor of the vegetables.
Add the lentils (12 oz) and water to cover by a few inches. Cover and cook until the lentils are cooked through and falling apart, 45 to 50 minutes.
Plate, season with salt, pepper, and a drizzle of olive oil, and serve.
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