- 4
- 90 mins
Ingredients
- 3 3 to tablespoons olive oil, plus more to finish
- 3 3 to tablespoons olive oil, plus more to finish
- 3 3 to tablespoons olive oil, plus more to finish
- 1/2 1/2 1/2 cup guanciale, finely chopped
- 1/2 1/2 1/2 cup guanciale, finely chopped
- 1/2 1/2 1/2 cup guanciale, finely chopped
- 4 4 4 tablespoons finely chopped onion
- 4 4 4 tablespoons finely chopped onion
- 4 4 4 tablespoons finely chopped onion
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons butter
- 4 4 4 tablespoons finely chopped celery
- 4 4 4 tablespoons finely chopped celery
- 4 4 4 tablespoons finely chopped celery
- 4 4 4 tablespoons finely chopped carrot
- 4 4 4 tablespoons finely chopped carrot
- 4 4 4 tablespoons finely chopped carrot
- 1 1 1 leek, white and pale green parts only, quartered vertically then thinly sliced horizontally
- 1 1 1 leek, white and pale green parts only, quartered vertically then thinly sliced horizontally
- 1 1 1 leek, white and pale green parts only, quartered vertically then thinly sliced horizontally
- 1 1 1 cup canned whole, peeled tomatoes, drained and chopped
- 1 1 1 cup canned whole, peeled tomatoes, drained and chopped
- 1 1 1 cup canned whole, peeled tomatoes, drained and chopped
- 1/2 1/2 1/2 pound Castelluccio, Puy or other green lentils
- 1/2 1/2 1/2 pound Castelluccio, Puy or other green lentils
- 1/2 1/2 1/2 pound Castelluccio, Puy or other green lentils
- 4 4 4 cups chicken broth
- 4 4 4 cups chicken broth
- 4 4 4 cups chicken broth
- Juice of one lemon
- Juice of one lemon
- Juice of one lemon
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- Pinch Pinch of ground cloves
- Pinch Pinch of ground cloves
- Pinch Pinch of ground cloves
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- to Pinch of black pepper, plus more to finish
- to Pinch of black pepper, plus more to finish
- to Pinch of black pepper, plus more to finish
- Salt
- Salt
- Salt
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
Preparation
Step 1
1. Heat oil in a large pot over low heat. Add guanciale and cook, stirring, until golden and fat renders, about 5 minutes. Add onion and butter and cook, stirring occasionally, until soft, about 7 minutes. Add celery, carrots and leeks and cook until soft, about 10 minutes. Raise heat to high and stir in tomatoes. Lower heat and simmer 20 minutes.
2. Add lentils and stir to combine. Add broth, lemon juice, bay leaf, cloves, cayenne and black pepper. Season with salt to taste. Increase heat to high and bring broth to a simmer. Reduce heat to low to maintain simmer and cover. Cook, stirring occasionally, until lentils are tender, about 45 minutes. If soup gets too dry or thick, add stock or water as necessary.
3. Serve in warmed bowls, topped with grated Parmesan, black pepper and a drizzle of olive oil.