Warm Italian Lenticchie di Castelluccio Soup with Black Truffle Oil
Hearty Lentil Soup with Luxurious Truffle Aroma
This rustic Italian soup combines the distinct flavors of Castelluccio lentils and exotic black truffle oil, a warm delight perfect for any meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Lentil Base
For the Vegetables
For the Seasoning
For Garnishing
Preparation
Preparing the Lentils
Combine lentils and broth
In a large pot, combine lentils, vegetable broth, and bay leaf.
Boil and reduce heat
Bring to a boil, then reduce heat to low.
Simmer lentils
Simmer for 20 minutes until lentils are tender but not mushy.
Sautéing the Vegetables
Heat olive oil
Heat olive oil in a skillet over medium heat.
Sauté onion, carrots, and celery
Add onion, carrots, and celery; sauté for 5 minutes.
Add garlic
Stir in garlic and sauté for another 2 minutes.
Remove the bay leaf before blending or serving the soup. Use a hand blender for a smoother texture right in the pot.
Cooking Process
Blending
Blend half the lentils and vegetables for a creamy texture, then combine with the rest.
Simmering
Return the blended and whole lentil mixture to medium heat, and simmer for 10 more minutes.
Garnishing
Just before serving, drizzle black truffle oil over the bowls.
Plating & Serving
Warm Italian Lenticchie di Castelluccio Soup with Black Truffle Oil
Warm Italian Lenticchie di Castelluccio Soup with Black Truffle Oil
Serve the Soup
Ladle the soup into serving bowls, drizzle with black truffle oil, and sprinkle with freshly chopped parsley. Serve hot to enjoy its full flavors.