Italian
Lentil Soup
by Bruno Barbieri Chef · 513K subscribers on YouTube
A hearty lentil soup made with Castelluccio lentils, guanciale, and a touch of cream. Chef Bruno Barbieri's personal touch.
- Difficulty
- medium
Ingredients
17 items- Lenticchie di CastelluccioCastelluccio lentils
- Tropea Red OnionRed onion from Tropea
- Extra Virgin Olive OilExtra virgin olive oil
- Foglie di LauroBay leaves
- CarrotCarrot, diced
- GuancialeCured pork cheek
- PotatoesPotatoes, diced
- Pomodori NeriBlack cherry tomatoes
- BrothBroth (vegetable or meat)
- MarjoramMarjoram
- Fresh OreganoFresh oregano
- NutmegNutmeg
- SaltSalt
- Fresh CreamFresh cream, cold
- PaprikaPaprika
- Pecorino Romano(optional) — Grated pecorino romano, to taste
- SageFresh sage leaves for garnish
Method
- Soak the lentils in cold water for 10 minutes.
- Chop the onion finely.
- In a pot, heat extra virgin olive oil and add the onion and bay leaves.
- Add diced carrots, guanciale, potatoes, and black tomatoes. Stir.
- Add the soaked lentils and broth. Cook on low heat so the lentils remain whole.
- Season with marjoram, oregano, nutmeg, and salt. Stir gently.
- Prepare the cream: whip cold cream with a pinch of paprika and salt until soft peaks form.
- Serve the soup in a bowl, top with a dollop of cream, crispy guanciale, a fresh sage leaf, and a drizzle of extra virgin olive oil.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
