ItalianRoman
Lentil Soup
by Cucina con Ruben · 548K subscribers on YouTube
A creamy Roman-style lentil soup with potatoes, Pecorino Romano, and a hint of lemon zest.
- Difficulty
- easy
Ingredients
13 items- Carrotfor soffritto
- Celeryfor soffritto
- Onionfor soffritto
- Olive Oilfor sautéing
- Chili Pepperto taste
- 2 pcsPotatoessmall, peeled or not
- Tomato Pastea splash
- Thymefresh
- Rosemaryfresh
- Lentilspre-cooked
- Wateras needed
- Pecorino Romanograted, for finishing
- Lemon(optional) — zest only; chef mentions it as typical for New Year's Eve
Method
- Finely dice carrot, celery, and onion, then sauté with olive oil and chili pepper.
- Add two small whole or diced potatoes and a splash of tomato concentrate.
- Add fresh thyme and rosemary.
- Add pre-cooked lentils and enough water to cover.
- Cook until the potatoes are tender.
- Add a little grated Pecorino Romano.
- Blend a portion of the soup to create a creamy texture (remove the rosemary sprig first).
- If needed, add hot water to reach desired consistency.
- Serve with more Pecorino Romano and a final grating of lemon zest.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
