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A close-up of a pot of lentil stew with visible lentils, carrots, and a ladle lifting a serving. Steam rises from the hearty, brown mixture.

Lucky Lentil Soup

Melissa Jo
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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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