A hearty embrace from the hills of Umbria
The Italian Lentil and Garlic Sausage Soup is a rustic and hearty dish rooted in conventional Italian peasant delicacies, in which lentils and sausages have long been staples of consolation and sustenance. Lentils (lenticchie): Lentils have been cultivated in Italy since historical Roman times, valued for his or her nutritional richness and affordability. In Italian tradition, lentils are specifically symbolic—eaten on New Year’s Eve for true fortune and prosperity, as their coin-like shape represents wealth
Garlic Sausage (Salsiccia all’aglio): Italian sausages vary locally, but garlic-flavoured red meat sausage is commonplace in Central and Southern Italy, often self-made using conventional spice blends. Sausages allowed for the maintenance of meat and were normally added to soups for taste and substance. This soup emerged as a “cucina povera” (poor kitchen) dish, designed to stretch modest substances into filling meals. In seasons or for the duration of non-secular fairs like San Silvestro (New Year’s Eve), lentil soup with sausage became a celebratory yet humble meal. It became particularly related to areas like Umbria and Tuscany, wherein inexperienced or brown lentils and coarsely ground pork sausages were effectively available.
Abruzzo and Calabria, wherein spicier garlic sausages were not unusual. The garlic within the sausage and occasionally larger cloves within the broth contributed a bold, warming taste, assisting to hold the soup and increase it without high-priced ingredients like cream or stock
As Italian immigrants moved to North America and beyond, they brought this dish with them. It is tailored to new environments by means of incorporating: Canned tomatoes or tomato paste (for added depth and acidity), Spinach or kale (for nutrients), Chicken or vegetable broth (for lighter or vegetarian variations)
The Italian Lentil and Garlic Sausage Soup is now considered a consolation meal in Italian American houses and eating places, regularly served with crusty bread and a drizzle of olive oil.
Ingredients
- 1/4 cup extra virgin olive oil and additional for drizzling
- 3/4-pound garlic sausage sliced into 1-inch cubes; use more or less to taste
- 3 large carrots, diced into ½ inch squares
- 3 minced garlic cloves
- 1 large onion, coarsely sliced/chopped
- Medium-sized fennel bulb: peeled and cut into ½ inch pieces or diced
- Bay leaf (use dried) – 1 piece
- Dry white wine (only use dry wines, i.e. add store-bought brands): 1 cup
- French green lentils: blend as per requirements (3 cups yields approximately 5 ounces).
- Chicken broth: 2 quarts + water: 1 quart = Total liquids utilised equals 3 quarts
- Rosemary chopped fine – sprinkle a teaspoon
- Salt and freshly ground pepper — according to taste. May combine with bay leaves. Separately infuse for a while or soak overnight
Step 1: Wash the lentils and set them to soak in cold water. While waiting, heat a saucepan on medium, where you will pour some olive oil
Step 2: Cook the onion, carrot, and celery in the same dish for 8-10 minutes until soft. Add bay leaves and thyme, along with garlic, for another minute to become fragrant
Step 3: Mix the tomato paste with the other ingredients to coat the vegetables thoroughly. Then, add the sausages, lentils, and stock to the pot. Bring it to a boil, then turn down the heat to a gentle simmer
Step 4: Let it simmer for another thirty-five minutes uncovered, until thickened slightly. Season with pepper and salt while stirring frequently so no lumps are formed at the bottom or the sides of the pot
Step 5: Pour directly from cooking pots into serving bowls, removing bay leaf and parsley garnish, sprinkle top with fresh green blend, lastly showing off a warm feel by topping with reggiano cheese melted
Tips
- Muted ground pork or turkey can be substituted for Italian sausage, but make sure they are seasoned well with garlic, oregano, fennel seeds, salt and pepper
- I went with a small dice on the veggies (about a quarter of an inch)
- If you want to make Carrabba’s Spicy Sausage and Lentil Soup, I think it would be a bang-on copycat recipe if you add 2 cans of petite diced tomatoes along with juice and reduce the water to only 1 cup
