Umbrian Lentil Soup Recipe with Umbrian Gold Oilve Oil

Did you know that lentils are often associated with bringing prosperity into the new year in Italy, so eating them on NYE has become a tradition?

We're a few days late, but lentils have so much nutritional value - it's always a good time to eat them. With that, here's a recipe I love that tastes "molto delizioso " 🤌 when finished with Umbrian Olive Oil. Live, Love, Lentils

Here's a quick Umbrian Lentil Soup recipe for you to try:

• 1 onion, peeled and finely chopped

• 2 small carrots, peeled and finely diced

• 1 celery stick, finely diced

• 4 tbsp of extra virgin olive oil, plus extra for drizzling

• 400g of lentils, preferably from Umbria (french lentils will work too)

• 100ml of dry white wine

• 1.5 L vegetable stock, warm

• 1 tbsp of tomato paste

• kosher salt

In a large stockpot, heat the olive oil. Add the onion, carrots, and celery when hot but not smoking. Cook gently for about 15 minutes, stirring frequently until the vegetables are very soft and the onions are translucent.

Add the lentils to the pot and stir. Pour in the wine and allow to evaporate. Add roughly half of warm stock, cover, and let simmer for about 15 minutes - stirring occasionally.

Add more stock and tomato paste when lentils have absorbed all the available liquid. Stir to dissolve.

Taste and keep adding stock to determine how much is needed. How much liquid you’d like in your soup is entirely up to you.

Season with authority.

Finish with a drizzle of Umbrian Gold Olive Oil.

Enjoy!