Zuppa di Lenticchie


Author: Laura S. Kirkley

A hearty soup, best served on a cold day and best eaten watching football.

Serves: 4


1/4 cup, il Fustino Extra Virgin Olive Oil (Tuscan Recommended)
1 large, onion – diced
2 ribs, celery – diced (if old, remove tough fiber)
1 large, carrot – diced
4 cloves, garlic – minced
6 links, Italian sausage – removed from casing and broken into pieces
1 can, Lentils (15 oz cans)
3 cups, water or chicken stock
1 large, potato – diced
red pepper flakes (if using mild Italian sausage or want more heat)
1 bunch, baby spinach
Parmesan cheese – grated


  1. In a stockpot, add the olive oil and heat on high
  2. Add the onion, celery, carrots, and sausage
  3. Stir until vegetables are lightly golden, approximately 2 minutes
  4. Add garlic, cook for 30 seconds
  5. Add the lentils and water or chicken stock
  6. Bring to a boil and then reduce heat to medium
  7. Adjust taste, if adding red pepper flakes, do this now
  8. Cook for another 45 minutes to 1 hour, adding remaining stock as needed
  9. Add potato and continue to cook for 10 minutes.
  10. Add spinach and remove from heat
  11. Serve, have Parmesan cheese on the table.

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