Zuppa di Lenticchie

Spring is in the air, if you're lucky enough to catch it. Basking in the afternoon sun, I fantasize about grilling until dinnertime comes around and I realize I'm wearing a coat and scarf and no longer wish to spend time outdoors. When the other night brought more wind and rain (but no snow this time!) I found myself turning to this recipe. Adapted from the irreproachable Marcella Hazan (and among her simpler recipes), this soup is a longtime favorite in our home. It's  hearty enough to fill the soul, but virtuous enough to feel good about when summer clothes season looms ahead. And a big plus (you may be sensing a theme here), it requires minimal shopping! I was way behind on my groceries so I picked up some pancetta for this one, but I've found it works just as well with bacon, ham, sausage, or anything smoky-flavored you have on hand. My mother has been known to make it with *gasp* no meat at all, but I don't think it would be the same. For your semi-veg friends, you can use turkey bacon and chicken broth and it comes out just as nice.

Zuppa di lenticchie (from Marcella Hazan)

1-2 Tbsp olive oil

1 Tbsp. butter

1 onion, diced

2 cloves garlic, minced

1 large carrot (or handful of baby carrots), chopped

2-3 stalks celery, chopped, with leaves saved for garnish

1 tsp dried marjoram (or 2 Tbsp fresh)

4 oz pancetta (or other smoky meat)

1 1/2 c. dried lentils (I used green here, which take a little longer to cook; brown works best I think)

1 15-oz can diced tomatoes

4-5. c. beef broth (I use bullion)

parmesan cheese and celery leaves to taste

1. Saute onions, garlic, carrots, celery, and marjoram in olive oil and butter until onions slightly translucent.

2. Add pancetta, saute until cook through and fat rendered out.

3. Add lentils, saute 1-2 minutes (I can't explain why but this seems to help them maintain their form and avoid becoming overly mushy after the water is added. It's like rice in risotto?)

4. Add diced tomatoes, saute until warmed through.

5. Add beef broth, bring to a boil and cover.

6. Cook 30+ minutes, until lentils are tender and most of the liquid is absorbed. You can add more water to taste - we tend to prefer a stewier texture, but there's enough flavor to stretch the broth into a proper soup.

7. Serve with Parmesan cheese to taste, garnished with celery leaves, and alongside a nice dry red and some crusty bread. Bring it, April showers.