We're going to Italy this summer with our family, so I'm trying some dishes from the areas we'll be staying. We're staying near Gubbio in Umbria, and will be visiting a number of the famous hill towns there, so I thought I'd try this Umbrian Lentil Soup. This soup has a warm inviting aroma and a country heartiness to it. The original author, Dianne Phillps (Slow Cooker, The Best Cookbook Ever), remembers eating this as a child in Umbria when her grandmother would make it for her. The large amount of celery and celery leaves in it, native to Umbria, gives it great flavor and lends to the heartiness. Healthy goodness!
- 3 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, minced
- 3 medium carrots, coarsely chopped
- 6 stalks celery with leaves, coarsely chopped
- 2 teaspoons dried whole sage leaves or
- 2 whole fresh sage leaves, finely chopped
- One 14- to 15-ounce can chopped plum tomatoes, drained
- 2 cups brown lentils
- 6 cups vegetable broth
- Salt and freshly ground black pepper
- Heat the oil in a large skillet over medium-high heat. Add the
- onion, garlic, carrots, celery, and sage leaves and saute until
- the garlic and onion are fragrant, 3 to 4 minutes.
- Add the tomatoes and cook for 2 to 3 minutes to evaporate
- some of the juices. Transfer the contents of the skillet to the
- insert of a 5- to 7-quart slow cooker.
- Stir in the lentils and broth. Cover the cooker and cook on
- high for 4 hours or on low for 7 to 8 hours, until the lentils are
- tender. Check the soup at around 3 or 6 hours to make sure
- there is enough broth and the soup isn't sticking to the pan;
- add more broth if it is sticking.
- Season with salt and pepper before serving .
|Amount Per Serving||%DV|
|Serving Size 888g|
|Recipe makes 6 servings|
|Calories from Fat 73||18%|
|Total Fat 8.26g||10%|
|Saturated Fat 1.19g||5%|
|Trans Fat 0.0g|
|Total Carbs 67.49g||18%|
|Dietary Fiber 26.3g||88%|