Nonna Filomena’s Zuppa di Lenticchie

At Omega Pizza in Wrentham, MA, Rebecca Russo loves connecting with her regulars. Some of Rebecca’s fondest childhood memories come from watching her Nonna Filomena busy in her kitchen. At home, the simmering aroma of Nonna Filomena’s Zuppa di Lenticchie (len-tea-khay) on the stove still makes her feel that her beloved grandmother is close by! This simple, yet hearty soup features brown lentils seasoned with fresh olive oil, fresh Italian parsley, and a pinch of oregano and is best enjoyed with a crusty loaf of Italian bread!

Ingredients:

• ½ cup diced onion
• ½ cup diced celery
• ½ cup diced carrots
• 3 cloves garlic, crushed
• 3 tablespoons extra virgin olive oil
• 10 cups of water
• 1 cup vegetable broth
• 2 pounds dry brown lentils
• 1 cup extra virgin olive oil
  salt/ pepper/ pinch of oregano
• ½ cup yellow onion, finely chopped
• 2 tablespoons minced fresh Italian parsley

Instructions:

In a medium skillet, heat 3 tablespoons extra virgin olive oil over medium flame. Add onion, celery, carrots, and garlic. Sautee briefly until onions begin to soften. Remove from heat. 

Bring 10 cups of water to a boil in a large soup pot. Add broth, sauteed onion, celery, carrot, and garlic mixture. Add dry lentils, 1 cup extra virgin olive oil, salt and pepper to taste, oregano and fresh parsley. Reduce heat to low and partially cover soup pot. Simmer for 45 to 60 minutes until lentils and vegetables have softened. 

About Lenticchie (Len-tea-khay)

For centuries, lenticchie (lentils) have been an especially affordable, protein-rich staple to Italy’s resourceful contadini. Like other legumes, being able to store lentils in their dried form for prolonged periods served as an important hedge against lean times. Ancient Romans even exchanged small pouches lentils on New Year’s Day to wish each other future prosperity.