Lentil soup is a stable throughout Italy and among the most popular are the soups with beans, bread, chestnuts, lard, olive oil, pancetta, speck and tomatoes.
Sometimes the chestnuts are fried in lard or oil to give them a roasted flavour. We favour the vegan version.
The amount of water is determined by the type of lentil.
- 2.5 litres water
- 400 g brown / green / red lentils (if using brown lentils soak in water for an hour)
- 250 g chestnuts, quartered, pre-boiled (optional)
- 150 g onion, chopped small
- 150 g tomato passata
- 60 ml olive oil
- 10 g black pepper
- 5 g salt
- 5 sprigs thyme
- 1 sprig marjoram, stripped
Cook the lentils with chestnuts, oil, onion, seasonings and sufficient water for around an hour. With 30 minutes to go add the passata.