Marcella Hazan-ish Lentil Soup

Simply delicious, if I do say so myself!

This soup. Gosh. I am LOVING it at the moment, partly because it tastes delicious and partly because it’s a pleasingly thrifty dinner (or lunch!) option.

I made Marcella’s version first (you can find it in her Classic Italian Cookbook which I believe is set for a new edition imminently). It was GOOD! I liked it plenty. But on reflection I decided to add more veggies, switch to a lighter stock and use red lentils rather than brown. I added some herbs and spices too.

The changed-up version turned out great. It was just my cup of tea. Comforting with lots of roasty caramelised flavour … but not too heavy. Nourishing to boot.

This soup is a bit like a good stew in that the flavour is even better the next day, so make a big pot and let it feed you for a few days?

Serve it with bread or scorched-edge toast or cheesy toast! Add more or less stock to vary the thickness of your soup!

Here’s how to make it …

Hoping you are having okay (or even better than okay!) times, dear reader.

Hoping you are treating yourself to plenty of little comforts and kindnesses.

Here are a couple of foodie poems for you to enjoy (from one of my favourite new-to-me poets!)

xx Pip

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