Lucky Lentil Soup
As the legend goes, lentil soup will bring you riches and a prosperous New Year when eaten on New Year’s Day! So, let’s make my Lucky Lentil Soup! The lentils are shaped like little coins; so eat as much as you can to rack up those coins for the New Year! This lentil soup in particular is so delicious you won’t have to worry about eating too little! My recipe includes pancetta, vegetables, red wine, and porcini mushrooms! So, let’s get into this recipe! Happy New Year!
Video
Lucky Lentil Soup
Ingredients
- 4 oz. of diced uncured pancetta
- 3-4 tbsp. of olive oil
- 1 oz. dried wild porcini mushrooms
- 3 carrots peeled and diced
- 1/2 a medium sized onion diced
- 1 medium sized tomato diced
- 8 cloves of garlic minced
- 2 tbsp. of tomato paste
- 6 oz. of red wine I used Kendell Jackson red wine blend
- 12 oz. of dried lentils
- 32 oz. of vegetable broth
- 2-3 cups of water
- salt and cracked black pepper to taste
- garnish: a drizzle of olive oil and Pecorino Romano cheese grated
Instructions
- Add the lentils to a bowl and rinse them with cold water to clean them (you don't need to soak them, just make sure there are no stones, dirt, or debris).
- In a dutch oven or large stock pot sauté pancetta in olive oil at a medium-low heat until the pancetta is browned and rendered a nice amount of fat in the pot.
- Once the pancetta is browned, remove the pancetta into a little bowl and keep all of the fat in the pot. Add more olive oil if needed.
- Add the chopped tomato, onion, carrots, garlic, salt & pepper to the pot and sauté until golden.
- Then, rough chop the dried porcini mushrooms and add into the pot and sauté for about 5 minutes at a medium heat.
- Next, add 2 tbsp. of tomato paste and brown for about 2 minutes. Then add the lentils and brown for another 2 minutes. Add more olive oil if needed. I like a lot of olive oil in my lentil soup, but you can add as much as you want.
- Deglaze the pan with red wine. Let the wine sauté for a few minutes and burn out the alcohol.
- Next, add the vegetable stock and about 2 cups of water. Add more salt and cracked black pepper.
- Bring the pot to a boil, then lower to a simmer. Simmer on low for about 1 hour.
- Add water if needed throughout cooking process. And, cover the pot halfway with the lid while simmering.
- Serve it up and we love to eat this soup with a drizzle of olive oil and grated Pecorino Romano cheese on top. (my mom loves a dab of sour cream on top of her lentil soup)
- Enjoy! And Happy New Year!
Notes
- No need to soak lentils. I buy a bag of lentils and soak them in a bowl of water. Pick through with your hands and discard any stones or debris that rise to the top. Then rinse the lentils in a colander.
- I used Wild dried porcini mushrooms in this recipe. No need to soak them beforehand as they will get nice and juicy in the soup. Just give them a rough chop and sauté with the vegetables before adding the broth.
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