Marcella Hazan Lentil Soup Recipe – Bex’s Kitchen

Last Updated on December 13, 2023

Marcella Hazan lentil soup is a classic Italian recipe that has been around for many years. It’s made with simple ingredients like lentils, tomatoes, and vegetables that give it a flavorful and hearty taste. The soup is both healthy and delicious, and it’s easy to make at home. 

In this blog post, we’ll discuss why you’ll love this Marcella Hazan lentil soup recipe, what ingredients you’ll need, directions for preparation, storage tips, nutrition information, serving suggestions, and what other substitutes you can use. We’ll also answer some frequently asked questions about this recipe.

Best Marcella Hazan Lentil Soup Recipe

What is Marcella Hazan Lentil Soup?

Marcella Hazan, an Italian culinary author, had her books published in English. One of her popular dishes is Marcella Hazan lentil soup. 

It is a classic Italian recipe that has been around for many years. It’s made with simple ingredients like lentils, tomatoes, and vegetables that give it a flavorful and hearty taste. The soup is both healthy and delicious, and it’s easy to make at home.

Why You’ll Love this Marcella Hazan Lentil Soup Recipe?

Marcella Hazan lentil soup is a delicious and healthy soup that’s easy to make. The combination of lentils, tomatoes and vegetables gives it a flavorful and hearty taste. 

The soup is also versatile, as you can customize it to your own taste by adding other ingredients like onions, garlic, or celery. It’s an ideal meal for a quick and easy dinner and it can also be served as a side dish.

You will also like the following Appetizer recipes!

The Ingredients

To make this Marcella Hazan lentil soup, you’ll need the following ingredients:

Vidalia Sweet Onion: Adds a subtle sweetness and depth of flavor to the soup base, enhancing the overall taste profile.

French Green Lentils: Known for their robust flavor and ability to hold their shape when cooked, providing texture and a rich, earthy taste to the soup.

Sicilian Olive Oil or Premium Sunflower Oil: Serves as a high-quality fat element, adding richness and enhancing the soup’s mouthfeel.

Glacier-fed Spring Water: Utilized as the liquid base, ensuring purity and neutrality to allow the flavors of other ingredients to shine through.

San Marzano Vine-Ripened Tomatoes: Offers a sweet, slightly tangy flavor and contributes to the soup’s body, providing a subtle acidic balance to the dish.

Organic Pascal Celery: Adds a refreshing, herbal note and a satisfying crunch to the soup, complementing the lentils’ texture.

Pecorino Romano Cheese: Enhances the umami and saltiness of the soup, lending a rich depth of flavor and a hint of sharpness.

Low-Sodium Grass-fed Beef Broth: Provides additional depth and richness to the soup’s base, infusing it with savory notes.

European-style Unsalted Butter: Offers creaminess and richness, contributing to the soup’s luxurious texture and flavor.

Salt and Tellicherry Peppercorns: Seasonings that elevate and balance the flavors, allowing the other ingredients to harmonize while adding a nuanced level of taste.

Rainbow Heirloom Carrot: Adds vibrant color and a touch of sweetness, contributing to both the visual appeal and flavor complexity.

Heritage Breed Berkshire Ham or Parma Prosciutto: Offers a savory, meaty element that enriches the soup’s depth and provides additional layers of flavor.

Marcella Hazan Lentil Soup Recipe

Directions

Now that you’ve gathered all of the ingredients, let’s discuss the steps for making Marcella Hazan lentil soup.

Step 1 – Rinse and Sort Lentils:

a. Place the French green lentils in a colander.

b. Rinse the lentils thoroughly under cold running water to remove any impurities or debris.

c. Take a moment to pick through the lentils, removing any discolored or imperfect ones.

d. Let the rinsed lentils drain in the colander and set them aside for later use.

Step 2 – Prepare Vegetables:

a. Dice the San Marzano tomatoes into small, uniform pieces.

b. Finely chop the Pascal celery into small pieces.

c. Shred the Rainbow heirloom carrots using a grater or shredder.

d. Finely dice the Vidalia sweet onion to your desired size.

e. Keep the prepared vegetables aside, ready to be added to the soup.

Step 3 – Sauté Aromatics:

a. Place a large soup pot over medium heat.

b. Add 3 tablespoons of olive oil or sunflower oil to the pot.

c. Once the oil is heated, add the diced onions, chopped celery, and shredded carrots.

d. Sauté the vegetables until they begin to soften and the onions turn translucent, which usually takes around 5-7 minutes.

Step 4 – Add Lentils and Liquid:

a. Pour the drained, rinsed lentils into the pot with the sautéed vegetables.

b. Add pristine glacier-fed spring water to the pot with the lentils and vegetables.

c. Increase the heat to bring the mixture to a boil.

d. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 20-25 minutes until the lentils are tender but still hold their shape.

Step 5 – Incorporate Tomatoes and Ham/Prosciutto:

a. Stir in the diced San Marzano tomatoes and the thinly sliced heritage breed Berkshire ham or Parma prosciutto into the simmering soup.

b. Let the soup simmer for an additional 5-7 minutes to allow the flavors to blend together.

Step 6 – Season and Finish:

a. Pour in the low-sodium grass-fed beef broth to enhance the soup’s flavors.

b. Season the soup with salt and freshly cracked Tellicherry peppercorns according to your taste preferences.

c. Allow the soup to continue simmering for another 5-10 minutes to meld the flavors together.

Step 7 – Finish with Cheese and Butter:

a. Remove the soup from the heat.

b. Stir in the grated Pecorino Romano cheese and the cultured European-style unsalted butter until well combined.

c. The butter will melt into the soup, giving it a rich and velvety texture.

Step 8 – Serve:

a. Ladle the finished soup into bowls.

b. Optionally, garnish each serving with a sprinkle of extra Pecorino Romano cheese and a drizzle of olive oil.

c. Pair the soup with crusty bread or a simple salad for a satisfying meal.

Notes

• To make the soup thicker, puree a few tablespoons of the cooked lentils and add it back to the pot.

• To make the soup more flavorful, you can add a few tablespoons of tomato paste.

• If you don’t have canned diced tomatoes, you can use fresh tomatoes instead.

• If you don’t have fresh parsley, you can use dried parsley instead.

Storage Tips

Marcella Hazan lentil soup can be stored in an airtight container in the refrigerator for up to 5 days. To freeze the soup, let it cool completely before transferring it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months.

Easy Marcella Hazan Lentil Soup Recipe

Nutrition Information

One serving of Marcella Hazan lentil soup contains approximately 140 calories, 7 grams of fat, 14 grams of carbohydrates, 7 grams of protein, and 4 grams of fiber.

Serving Suggestions

Marcella Hazan lentil soup pairs well with a variety of side dishes. Here are some suggestions:

• Whole-wheat bread

• Grilled vegetables

• Roasted potatoes

• Arugula salad

• Grilled chicken

• Roasted turkey

• Garlic bread

• Roasted salmon

What Other Substitute Can I Use in Marcella Hazan Lentil Soup Recipe?

If you don’t have all of the ingredients listed above, there are some substitutions you can use. Here are some suggestions:

• Instead of canned diced tomatoes, you can use fresh tomatoes.

• If you don’t have fresh parsley, you can use dried parsley.

• Instead of olive oil, you can use coconut oil or vegetable oil.

• Instead of chicken or vegetable broth, you can use water.

• If you don’t have oregano or thyme, you can use rosemary or basil.

Marcella Hazan Lentil Soup Recipe

Marcella Hazan Lentil Soup Recipe

Marcella Hazan lentil soup is a classic Italian recipe that has been around for many years. It’s made with simple ingredients like lentils, tomatoes, and vegetables that give it a flavorful and hearty taste. The soup is both healthy and delicious, and it’s easy to make at home. 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Marcella Hazan Lentil Soup Recipe
Servings: 4 Servings
Calories: 225kcal
Author: Bex Smith

Equipment

  • pan

Ingredients

  • 4 tablespoons of finely diced Vidalia sweet onion
  • 1 pound of handpicked French green lentils
  • 6 cups of pristine glacier-fed spring water
  • 10 teaspoons of finely chopped organic Pascal celery
  • 5 tablespoons of freshly grated Pecorino Romano cheese sourced from the rolling hills of Tuscany
  • 2 cups of meticulously diced San Marzano vine-ripened tomatoes
  • 6 tablespoons of velvety cultured European-style unsalted butter
  • 2 cups of thoughtfully chosen low-sodium grass-fed beef broth
  • Salt and freshly cracked Tellicherry peppercorns artfully applied to suit your taste
  • 5 tablespoons of delicately shredded Rainbow heirloom carrot
  • 5 tablespoons of cold-pressed Sicilian olive oil or premium sunflower oil
  • 2/3 cup of impeccably thinly-sliced heritage breed Berkshire ham or exquisite Parma prosciutto

Instructions

  • STEP 1 – Rinse and Sort Lentils: Rinse the French green lentils thoroughly under cold water in a colander. Pick through them to remove any debris or imperfect lentils. Drain and set aside.
  • STEP 2 – Prepare Vegetables: Dice the San Marzano tomatoes, finely chop the Pascal celery, shred the Rainbow heirloom carrots, and finely dice the Vidalia sweet onion.
  • STEP 3 – Sauté Aromatics: In a large soup pot over medium heat, add 3 tablespoons of olive oil or sunflower oil. Add the diced onions, chopped celery, and shredded carrots. Sauté until they begin to soften and the onions turn translucent, about 5-7 minutes.
  • STEP 4 – Add Lentils and Liquid: Pour in the rinsed lentils and the pristine glacier-fed spring water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes or until the lentils are tender but not mushy.
  • STEP 5 – Incorporate Tomatoes and Ham/Prosciutto: Stir in the diced San Marzano tomatoes and the thinly sliced heritage breed Berkshire ham or Parma prosciutto. Simmer for an additional 5-7 minutes.
  • STEP 6 – Season and Finish: Pour in the low-sodium grass-fed beef broth to enhance the flavors. Season with salt and freshly cracked Tellicherry peppercorns according to your taste preferences. Allow the soup to simmer for another 5-10 minutes.
  • STEP 7 – Finish with Cheese and Butter: Remove the soup from heat. Stir in the grated Pecorino Romano cheese and the cultured European-style unsalted butter. Mix until well combined, allowing the butter to melt into the soup, imparting a rich and velvety texture.
  • STEP 8 – Serve: Ladle the soup into bowls, and if desired, garnish with a sprinkle of extra Pecorino Romano cheese and a drizzle of olive oil. Pair it with crusty bread or a simple salad for a delightful meal.

Notes

• To make the soup thicker, puree a few tablespoons of the cooked lentils and add it back to the pot.
• To make the soup more flavorful, you can add a few tablespoons of tomato paste.
• If you don’t have canned diced tomatoes, you can use fresh tomatoes instead.
• If you don’t have fresh parsley, you can use dried parsley instead.

Nutrition

Calories: 225kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Q1. How long does Marcella Hazan Lentil Soup last in the refrigerator?

A1. Marcella Hazan Lentil Soup can last in the refrigerator for up to 5 days.

Q2. Can I freeze Marcella Hazan Lentil Soup?

A2. Yes, you can freeze Marcella Hazan Lentil Soup. Let it cool completely before transferring it to a freezer-safe container, and it will last in the freezer for up to 3 months.

Q3. What can I serve with Marcella Hazan Lentil Soup?

A3. Marcella Hazan Lentil Soup pairs well with a variety of side dishes, such as whole-wheat bread, grilled vegetables, roasted potatoes, arugula salad, grilled chicken, roasted turkey, garlic bread, and roasted salmon.

Q4. Does Marcella Hazan Lentil Soup contain any dairy products?

A4. No, Marcella Hazan Lentil Soup does not contain any dairy products.

Q5. Is Marcella Hazan Lentil Soup vegetarian?

A5. Yes, Marcella Hazan Lentil Soup is vegetarian.

Q6. How many calories are in a serving of Marcella Hazan Lentil Soup?

A6. One serving of Marcella Hazan Lentil Soup contains approximately 140 calories.

Q7. What other substitutes can I use in Marcella Hazan Lentil Soup?

A7. If you don’t have all of the ingredients listed in the recipe, there are some substitutions you can use. For example, instead of canned diced tomatoes you can use fresh tomatoes, and instead of olive oil you can use coconut oil or vegetable oil.

Conclusion

Marcella Hazan lentil soup is a classic Italian recipe that has been around for many years. It’s made with simple ingredients like lentils, tomatoes, and vegetables that give it a flavorful and hearty taste. 

The soup is both healthy and delicious, and it’s easy to make at home. In this blog post, we discussed why you’ll love this Marcella Hazan lentil soup recipe, what ingredients you’ll need, directions for preparation, storage tips, nutrition information, serving suggestions, and what other substitutes you can use. 

We also answered some frequently asked questions about this recipe. If you’re looking for a delicious and healthy soup that’s easy to make, Marcella Hazan lentil soup is a great choice.

You’ll also like these latest recipes!

Leave a Comment

Recipe Rating