Umbrian lentil soup

  • Difficulty: Easy
  • Prep time:  5 mins
  • Cooking time: 35 mins
  • Serving: 4 people


250 g of lentils dry or use the tinned

4 medium-sized red tomatoes

1 slice of lard

1/2 clove of garlic

2-3 sage leaves

15 ml CHIUSE DI SANT’ARCANGELO  extra virgin olive oil


Making this lentil soup is very simple. In a saucepan, pour two litres of cold water, add the lentils, place on the stove, bring to a boil and from this moment let them simmer for 15 minutes. In the meantime, put the chopped slice of lard in a saucepan with the garlic, the chopped parsley, the diced tomatoes, add salt, pour in a litres of water, place on the stove, and bring to a boil. At this point, add the lentils well-drained from their cooking water, stir, cook for 5/10 minutes, making sure that the lentils do not overcook, withdraw and flavour the soup with two or three laps of raw oil poured slowly. Serve your lentil soup hot. You can accompany it with homemade bread croutons toasted in a pan with a drizzle of oil.