There are dishes that tell a story, that of a land and its deepest traditions. Lucanian lentil soup is one of them. It's the ultimate comfort food , a warm embrace that tastes of home, simplicity, and genuine ingredients. Without frills, this recipe highlights the authentic flavor of our Lucanian lentils , made special by a drizzle of extra virgin olive oil .
Perfect for winter evenings, this soup is a tribute to simple cuisine, yet packed with flavor. Make it with us and rediscover the true essence of Basilicata's legumes.
Ingredients
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250 g of Lucanian lentils
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1 medium carrot, chopped
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1 stalk of celery, chopped
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1 small onion, chopped
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1 clove of garlic
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3-4 bay leaves
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Salt and pepper to taste
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Toasted Lucanian bread croutons to serve
Procedure
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Soaking and Preparation: Rinse the lentils under running water. Soaking is not necessary.
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Sauté: In a large pot, heat a generous drizzle of olive oil. Sauté the carrot, celery, onion, and garlic for a few minutes, until soft.
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Cooking: Add the drained lentils and bay leaf. Cover with water or vegetable broth and bring to a boil. Reduce the heat and simmer for about 25-30 minutes, or until the lentils are tender.
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Serving suggestion: Season with salt and pepper. Serve the soup piping hot in terracotta bowls, drizzled with extra virgin olive oil and sprinkled with crispy croutons.