This Garlicky Lentil Soup is from Domenica Marchetti’s book The Glorious Vegetables of Italy. It is “thick and hearty, with colorful pieces of carrot and a full garlicky flavor.”
- ¼ cup olive oil (plus more for drizzling)
- 4 clove garlic (peeled and lightly smashed)
- 3 carrots (sliced)
- 1 onion (diced)
- 1 fennel bulb (trimmed and diced)
- 1 stalk celey (diced)
- 8 ounce Tuscan Kale (chopped)
- 1 medium Yukon gold potato (or similar, peeled and diced)
- 1 turnip (peeled and diced)
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- 4 cup vegetable stock
- 4 cup water
- 2 cup brown lentils
- homemade croutons (optional)
Heat oil in a large Dutch oven set over medium heat. Add garlic, cook until fragrant; about 1 minute. Stir in carrots, onion, fennel, and celery. Cook, stirring occasionally until the vegetables have softened, but have not yet begin to color; about 7 minutes. Add kale, potato, turnip, thyme, bay leaf, salt, and crushed red pepper flakes; gently stir to combine. Cook, stirring occasionally, until the kale begins to wilt. Add the stock and water; stir in lentils.
Raise the heat to medium-high. Just as the mixture begins to bubble, reduce the heat to a simmer, partially cover the pot and cook, stirring occasionally for 45 minutes. Uncover, discard bay leaf and whatever is left of the thyme sprigs; adjust seasoning.
Ladle soup into shallow bowls, drizzle with olive oil and top with croutons (if using). Serve immediately.