Sicilian Black Lentil and Clam Soup

Method

1. Soak the black lentils in water for 30 minutes, then drain.
2. Cook the lentils in fresh water for about 45 minutes until tender. Drain, reserving some cooking water.
3. In a large pot, heat a generous amount of olive oil. Add the clove of garlic (cut in half with skin) and parsley stems.
4. Add the clams to the pot, cover, and cook over high heat until they open.
5. Remove the clams from the pot and strain the cooking liquid, setting it aside.
6. In the same pot, add a little more olive oil and sauté finely diced celery, carrot, and spring onion until soft.
7. Add the cooked lentils and a little of the clam cooking liquid. Stir and simmer to meld flavors.
8. (Optional) Add a handful of cleaned baby squid and cook for 1-2 minutes until just cooked.
9. In a separate pan, heat olive oil and toast slices of rustic bread with a clove of garlic until golden and crisp.
10. Optionally, blend part of the soup with an immersion blender for a creamier texture.
11. To serve, place the toasted bread at the bottom of bowls, ladle the soup over, top with some clams (in shell and shelled), the squid (if used), a sprinkle of chopped parsley, a grating of fresh orange zest, and a drizzle of olive oil. Season with black pepper to taste.