Sicilian lentil soup
recipe under the cut!
- 3 tbsp olive oil
- 1 large white onion, chopped
- salt and ground black pepper to taste
- 2 cloves garlic, crushed and minced
- 2 cups Sicilian black lentils (or brown lentils), washed and picked over for debris
- 2 carrots, peeled and cut into small cubes
- 1 zucchini, yellow squash, or small eggplant, cut into small cubes (optional)
- 2 large tomatoes, peeled and diced, or 1 can diced tomatoes
- 4 sticks celery, chopped
- 6 cups water or vegetable stock
- 1 stick cinnamon
- small bunch parsley, crushed and chopped
- 1 ¼ cup ditalini, tubetti, or other small pasta
1. prepare your vegetables. peel tomatoes by placing them in boiling water for about a minute until the skin can be easily removed and dice them, keeping the seeds.
2. heat olive oil on medium high until shimmering. add onion and salt and black pepper (start out with 1-2 tsp of each) and heat, stirring occasionally, for a few minutes until the onion is translucent.
3. add garlic and continue to cook for about a minute, until it no longer smells raw.
4. lower heat to medium. add lentils, carrots, and eggplant and continue to cook, stirring constantly, for a few minutes. add tomatoes and cook for another few minutes until they begin to soften.
5. add celery, vegetable stock, and cinnamon and stir well. cover and continue to cook for 20-30 minutes, until the lentils begin to soften.
6. taste and adjust spices. add zucchini / squash and pasta and continue to cook until the pasta is cooked through.
this lentil soup is commonly eaten on New Year’s Eve to bring luck for the new year.