Lentil soup is a tasty and nourishing first course, perfect for cold days. This dish, made with dried lentils, is enriched by the intense flavor of anchovy fillets. The preparation also includes a chopped mix of sage, parsley, onion, celery and garlic which gives extra flavor to the dish. The soup is served hot, with a sprinkling of toasted bread.
Boil the lentils in about 2 liters of lightly salted, boiling water; they should have been cleaned and soaked overnight. Keep them warm in their cooking liquid.
In a small saucepan pour the oil and sauté the chopped mix well; add the chopped anchovy fillets and almost immediately the tomato purée.
Stir for a few minutes and add the lentils; let them absorb the flavors while stirring and moisten them with some of their cooking liquid, taking care that the soup does not become too watery.
Place a few slices of toasted bread in soup bowls, cover them with the soup and serve immediately.
Pan
Bowl
Ladle
Keep refrigerated in an airtight container for up to 3 days.
Lentil soup is a traditional dish of Italian cuisine, particularly common in the central regions of the country.
Italy
| Energy (kcal) | 279.02 |
| Carbohydrates (g) | 28 |
| of which Sugars (g) | 2.53 |
| Fat (g) | 11.42 |
| of which Saturates (g) | 1.74 |
| Protein (g) | 14.13 |
| Fiber (g) | 7.44 |
| Sale (g) | 0.02 |
