Lentil Soup

Before Mario Batali and "celebrity chefs" there was Marcella Hazan.  In my humble opinion her cookbook, THE CLASSIC ITALIAN COOKBOOK, The Art of Italian Cooking and The Italian Art of Eating, is by far one of the best cookbooks to own.  But don't take my humble opinion, James Beard wrote, "As I read through this most fascinating book I become hungrier and hungrier.  It's fun to find a book with so many recipes you can enjoy three times over - first reading about them, then cooking them, and lastly, and most important, eating them. " There are no glossy photos in this cookbook just one  great recipe after another.

Adapted from THE CLASSIC ITALIAN COOKBOOK by Marcella Hazan (Alfred A. Knopf, New York, 1983)

LENTIL SOUP    Serves 8-10

3 tablespoons olive oil

2 tablespoons butter plus 4 more

½ yellow onion, chopped

2 celery, chopped

2 carrots, chopped

6 slices prosciutto, shredded

1 can plum peeled Italian tomatoes (28oz) cut up in their juices

1 bag dried lentils (16oz),  soak in water for 1 hour and drain

4 – 6 cups beef broth, depending on consistency

Kosher salt and fresh ground pepper

3 tablespoons freshly grated Parmesan cheese

Gently heat olive oil and 2 tablespoons of butter and sauté onions until golden.

Add the celery and carrots and sauté  for 2-4 minutes, stirring often.

Add the shredded prosciutto, sauté another minute more.

Add the cut up tomatoes and their juices. 

Cook gently for about 25 -30 minutes uncovered, stirring often.

Add the drained lentils, stirring a few times.

Add broth starting with 4 cups.  Check for consistency – you want it creamy not watery.

Add some salt and pepper – you can add more later if needed.

Cver and cook until lentils are tender about 40 minutes.  Add more broth if needed.  You want the lentils to get soft and soup consistency to be creamy.

When lentils are cooked, correct for seasoning and add more salt and pepper only if necessary.

Off the heat add 4 more tablespoons of butter and Parmesan cheese.  Serve with additional cheese.