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Umbrian Lentil Soup (Zuppa de Lenticchie) | Christopher Kimball’s Milk Street

Date Added: 10/13/2021    Source: www.177milkstreet.com

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Ingredients
  • 3tablespoons extra-virgin olive oil, plus more to serve
  • 1medium yellow onion, chopped
  • 2medium celery stalks, halved lengthwise and chopped
  • 2medium carrots, peeled, halved lengthwise and cut into 1/4-inch pieces
  • Kosher salt and ground black pepper
  • 2medium garlic cloves, finely grated
  • 3tablespoons tomato paste
  • 1 1/4cups Castelluccio lentils (see headnote) or lentils du Puy, rinsed and drained
  • 1tablespoon minced fresh rosemary
  • 1/4 to 1/2teaspoon red pepper flakes
  • Finely grated Parmesan cheese, to serve
  • 3tablespoons extra-virgin olive oil, plus more to serve
  • 1medium yellow onion, chopped
  • 2medium celery stalks, halved lengthwise and chopped
  • 2medium carrots, peeled, halved lengthwise and cut into 1/4-inch pieces
  • Kosher salt and ground black pepper
  • 2medium garlic cloves, finely grated
  • 3tablespoons tomato paste
  • 1 1/4cups Castelluccio lentils (see headnote) or lentils du Puy, rinsed and drained
  • 1tablespoon minced fresh rosemary
  • 1/4 to 1/2teaspoon red pepper flakes
  • Finely grated Parmesan cheese, to serve
  • 1medium yellow onion, chopped
  • 2medium celery stalks, halved lengthwise and chopped
  • 2medium carrots, peeled, halved lengthwise and cut into 1/4-inch pieces
  • 1/2teaspoon kosher salt
  • 2medium garlic cloves, finely grated
  • 3tablespoons tomato paste
  • 6cups water
  • 1 1/4cups Castelluccio lentils (see headnote) or lentils du Puy, rinsed and drained
  • 1tablespoon minced fresh rosemary
  • 1/4 to 1/2teaspoon red pepper flakes
  • Kosher salt and ground black pepper
  • Finely grated Parmesan cheese, to serve

View the full recipe at 177milkstreet.com

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