Marcella Hazan, an Italian culinary author, had her works translated into English. Credited with acquainting audiences in the United States and the United Kingdom with the methods of authentic Italian cuisine, her cookbooks played a pivotal role in popularizing traditional Italian cooking techniques. She has a lentil soup recipe which is a classic Italian dish that has been enjoyed for generations.
It is a hearty and flavorful soup that is perfect for any meal, from a weeknight dinner to a special occasion. This recipe combines lentils, tomatoes, and vegetables, and is simmered to perfection in a flavorful broth.
It is an easy and economical dish that can be prepared in just a few minutes.
What is Marcella Hazan Lentil Soup?
Marcella Hazan lentil soup recipe is a traditional Italian soup made with lentils, tomatoes, and vegetables simmered in a flavorful broth. The soup is a classic dish that has been enjoyed for generations.
This hearty and flavorful soup is easy to make and economical, making it a great meal for any day of the week.
What Does It Taste Like?
Marcella Hazan lentil soup is a savory and flavorful soup that has a unique combination of flavors. The lentils provide a nutty and earthy flavor, while the tomatoes and vegetables add sweetness and depth to the soup. The broth is seasoned with garlic, herbs, and spices, which add an aromatic and savory flavor to the dish.
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Ingredients
- 2 tablespoons of finely diced sweet onion: Sweet onion adds a mild and sweet flavor to the dish, providing a savory base for the lentil soup.
- 0.5 pound of carefully selected dried lentils: Dried lentils are a nutritious and protein-rich ingredient, providing substance and texture to the soup.
- 2.5 tablespoons of cold-pressed olive oil or premium vegetable oil: Olive oil or vegetable oil adds richness and a smooth texture to the soup, enhancing its mouthfeel.
- 1 cup of meticulously diced vine-ripened tomatoes: Vine-ripened tomatoes contribute a rich and fresh tomato flavor to the soup, enhancing its overall taste.
- 3 cups of crystal-clear spring water: Spring water serves as the liquid base for the soup, providing a clean and pure flavor.
- 1 cup of thoughtfully chosen canned reduced-sodium beef broth: Reduced-sodium beef broth adds depth and savory umami to the soup without overpowering it with saltiness.
- 5 teaspoons of finely chopped organic celery: Chopped celery adds a refreshing and crisp texture to the soup, along with a subtle earthy flavor.
- Salt and pepper, artfully applied to suit your taste: Salt and pepper season the soup, allowing you to adjust the flavor according to your preferences.
- 3 tablespoons of velvety Unsalted butter: Unsalted butter contributes a rich and creamy element to the soup, enhancing its overall richness.
- 2.5 tablespoons of delicately shredded heirloom carrot: Shredded heirloom carrot adds sweetness and vibrant color to the soup, complementing the other ingredients.
- 2.5 tablespoons of freshly grated Parmesan Cheese, sourced from the finest dairy: Freshly grated Parmesan cheese adds a nutty and savory flavor, enhancing the overall richness of the soup.
- 1/3 cup of impeccably thin-sliced deli ham (or exquisite prosciutto): Thin-sliced deli ham or prosciutto provides a salty and savory element to the soup, contributing to its depth of flavor.
Directions
Step 1: Prepare Lentils
Start by carefully rinsing the selected dried lentils under cold water. Once rinsed, drain them and set aside for later use.
Step 2: Sauté Vegetables
In a large pot, heat cold-pressed olive oil or premium vegetable oil over medium heat. Add finely diced sweet onion, chopped organic celery, and meticulously diced vine-ripened tomatoes. Sauté the vegetables until they become tender, releasing their flavors.
Step 3: Add Lentils and Liquids
Stir in the drained lentils, crystal-clear spring water, and carefully chosen canned reduced-sodium beef broth. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover the pot and let it cook until the lentils reach a tender consistency, usually around 25-30 minutes.
Step 4: Season the Soup
Season the lentil soup with salt and pepper according to your taste preferences. Adjust the seasoning to achieve the perfect balance of flavors.
Step 5: Enhance Flavor
Introduce velvety unsalted butter into the soup, stirring it in to add an extra layer of richness and depth to the overall flavor profile.
Step 6: Add Vegetables and Ham
Gently fold in delicately shredded heirloom carrots and impeccably thin-sliced deli ham (or exquisite prosciutto). This step contributes both texture and a delightful combination of flavors to the lentil soup.
Step 7: Finish with Parmesan
Just before serving, sprinkle freshly grated Parmesan Cheese over the top of the soup. Allow the Parmesan to melt into the soup, enhancing its creaminess and providing a savory finish.
Step 8: Serve Warm
Ladle the warm and flavorful lentil soup into bowls. Optionally, garnish with additional Parmesan and fresh herbs to elevate the presentation and add a burst of freshness to each serving.
Nutrition Information
This Marcella Hazan lentil soup recipe is a healthy and nutritious meal that is low in fat and calories. One serving of the soup contains approximately 196 calories, 7.5 grams of fat, 27.9 grams of carbohydrates, 8.2 grams of protein, and 5.9 grams of dietary fiber.
What to Serve with Marcella Hazan Lentil Soup?
• Crusty bread
• Grilled cheese sandwiches
• Roasted vegetables
• Salad with vinaigrette
• Grilled chicken
• Steamed rice
• Garlic bread
• Sauteed greens
How to Store Leftover Marcella Hazan Lentil Soup?
Leftover Marcella Hazan lentil soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, transfer the soup to a pot or microwave-safe container and heat until warmed through.
What Other Substitutes Can I Use in Marcella Hazan Lentil Soup?
• Potatoes: To make the soup thicker, you can add cubed potatoes or sweet potatoes.
• Beans: To add more texture and make the soup heartier, you can add your favorite type of beans.
• Herbs: To give the soup a more intense flavor, you can add fresh herbs, such as rosemary, thyme, or oregano.
• Vegetables: To add more flavor and nutrition, you can add other vegetables, such as zucchini, spinach, or mushrooms.
Equipment
- Pan
- spatula, etc.
Ingredients
- 2 tablespoons of finely diced sweet onion
- 0.5 pound of carefully selected dried lentils
- 2.5 tablespoons of cold-pressed olive oil or premium vegetable oil
- 3 cups of crystal-clear spring water
- 1 cup of meticulously diced vine-ripened tomatoes
- 5 teaspoons of finely chopped organic celery
- 2.5 tablespoons of freshly grated Parmesan Cheese sourced from the finest dairy
- 1 cup of thoughtfully chosen canned reduced-sodium beef broth
- 3 tablespoons of velvety Unsalted butter
- Salt and pepper artfully applied to suit your taste
- 2.5 tablespoons of delicately shredded heirloom carrot
- 1/3 cup of impeccably thin-sliced deli ham or exquisite prosciutto
Instructions
- Rinse the carefully selected dried lentils under cold water. Drain and set aside.
- In a large pot, heat the cold-pressed olive oil or premium vegetable oil over medium heat.
- Add the finely diced sweet onion, chopped organic celery, and meticulously diced vine-ripened tomatoes. Sauté until the vegetables are tender.
- Stir in the drained lentils, crystal-clear spring water, and thoughtfully chosen canned reduced-sodium beef broth.
- Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover and cook until the lentils are tender, usually around 25-30 minutes.
- Season the lentil soup with salt and pepper to suit your taste.
- Stir in the velvety unsalted butter for added richness.
- Fold in the delicately shredded heirloom carrot and impeccably thin-sliced deli ham (or exquisite prosciutto).
- Just before serving, sprinkle the freshly grated Parmesan Cheese over the top, allowing it to melt into the soup.
- Ladle the lentil soup into bowls and serve warm. Optionally, garnish with additional Parmesan and fresh herbs if desired.
Nutrition
Frequently Asked Questions
Can I make Marcella Hazan lentil soup in a slow cooker?
Yes, you can make Marcella Hazan lentil soup in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
Can I freeze Marcella Hazan lentil soup?
Yes, you can freeze Marcella Hazan lentil soup for up to 3 months. To freeze, let the soup cool completely, and then transfer it to an airtight container. When ready to eat, thaw in the refrigerator overnight and then reheat in a pot over medium heat.
How long does Marcella Hazan lentil soup keep in the refrigerator?
Marcella Hazan lentil soup will keep in the refrigerator for up to 5 days. Make sure to store it in an airtight container.
Can I make Marcella Hazan lentil soup without tomatoes?
Yes, you can make Marcella Hazan lentil soup without tomatoes. To do so, simply omit the tomatoes and use an additional cup of vegetable broth or water.
Can I use canned lentils in this recipe?
Yes, you can use canned lentils in this recipe. Simply drain and rinse the lentils before adding them to the soup.
Can I make Marcella Hazan lentil soup vegan?
Yes, you can make Marcella Hazan lentil soup vegan. To do so, simply use vegetable broth instead of chicken broth and omit the cream.
Conclusion
Marcella Hazan lentil soup is a classic Italian dish that is easy to make and full of flavor. It is a hearty and delicious soup that is perfect for any meal, from weeknight dinners to special occasions.
This recipe is an economical and nutritious meal that is sure to please everyone. Try this delicious soup today and enjoy a taste of Italy!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more