Sicilian Lentil Soup

Sicilian Lentil Soup

Sicilian Lentil Soup is rated 3.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
You will need to seed and dice the plum tomatoes for this recipe. First, use a chef's knife and cut each tomato half lengthwise. Gently squeeze the tomato half over a bowl to remove the seeds and excess liquid. Next, cut each tomato half lengthwise into thin strips. Line up the strips and cut across into a dice. Repeat with the remaining tomato halves.

Ingredients:

  • 2 Tbs. olive oil, plus more for drizzling
  • 1 large yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tsp. minced fresh rosemary
  • 1 eggplant, about 1 lb., cut into small cubes
  • 3 cups cooked green lentils
  • 1 oz. ditalini, macaroni or other short pasta
  • 1/4 tsp. ground cinnamon
  • 2 plum tomatoes, seeded and chopped
  • Salt and freshly ground pepper, to taste

Directions:

Sauté the vegetables
In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the remaining 1 Tbs. oil, the garlic, rosemary and eggplant. Cook, stirring frequently, until the eggplant is translucent and starts to soften, about 5 minutes.

Simmer the soup
Add the lentils, pasta, cinnamon and 6 cups water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the eggplant is tender and the pasta is al dente, about 10 minutes. Stir in the tomatoes and season with salt and pepper.

Ladle into soup bowls, drizzle with olive oil and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
Rated 5 out of 5 by from Warm Love I have no idea what the other review is talking about. This recipe is awesome and the soup is extremely flavorful. The cinnamon and rosemary complement each other so nicely and its so easy to cook. No, the lentils do not take 10 mins to cook thats why it specifically says to cook them first before you add them. Honestly one of my favorite soups to make.
Date published: 2020-08-18
Rated 1 out of 5 by from Not Quite This recipe seems exceedingly simple: only a few ingredients and cooks in record time. Only it's not worth the hype. It's flavorless, to start. The soup doesn't have a stock, so it has to rely on eggplant (?), onions, rosemary and water for its base. It also says the lentils will cook in 10 minutes. 10 minutes??! That's nuts. I've 40 minutes in with a starving family and my green lentils are still crunchy. Normally I love WS recipes. They're easy to follow and tasty. But this one is not best quality.
Date published: 2020-07-29
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