Best 2 Lidia Bastianich Lentil Soup Recipes

Feast your taste buds on a culinary journey with our exquisite lentil soup recipes, handpicked from the kitchens of renowned chef, restaurateur, and cookbook author, Lidia Bastianich.

Indulge in the classic Italian simplicity of Lidia's "Tuscan Lentil Soup," where hearty lentils simmer in a flavorful broth infused with aromatic vegetables, herbs, and a touch of pancetta. For a lighter yet equally satisfying option, try her "Lentil and Sausage Soup," where lentils and savory sausage create a symphony of flavors in a light tomato broth.

If you're seeking a vegan delight, look no further than Lidia's "Vegan Lentil Soup." This hearty and wholesome soup is packed with lentils, vegetables, and a rich broth, delivering a satisfying meal without compromising on taste. And for those who love their soups with a bit of a kick, the "Spicy Lentil Soup" is sure to tantalize your taste buds with its combination of lentils, vegetables, and a spicy broth.

Each of these recipes promises a unique and delicious lentil soup experience, perfect for a comforting meal on a chilly day or a light and satisfying lunch. So, gather your ingredients, put on your apron, and embark on a culinary adventure with Lidia Bastianich as your guide.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE SOUP (LIDIA BASTIANICH)

Vegetable Soup (Lidia Bastianich) image

Make and share this Vegetable Soup (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories European

Time 3h

Yield 4 quarts

Number Of Ingredients 18

Ingredients

1 medium onion, cut in chunks
8 plump garlic cloves, peeled
1/3 cup fresh basil leaf, preferably small leaf Genovese basil
1/4 cup fresh Italian parsley
1/2 cup extra virgin olive oil
1/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water
1 1/2 cups finely chopped celery
2 cups finely chopped carrots
2 cups chopped fresh ripe tomatoes
3 cups peeled diced red potatoes (about 1 1/2 lb.)
6 cups cold water
2 tablespoons kosher salt
parmigiano-reggiano cheese, rind (card-sized, can also use pecorino, Grana Padano)
4 cups frisee, cut into bite-size pieces (aka curley chicory leaves)
5 ounces fresh spinach
2 cups green peas (fresh or frozen)
freshly grated parmigiano-reggiano cheese, for serving
extra virgin olive oil, best quality for serving

Steps:

Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.

Nutrition Facts : Calories 476.3, Fat 28.2, SaturatedFat 4, Sodium 3639.5, Carbohydrate 50.4, Fiber 13.7, Sugar 13.1, Protein 10.7

PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH

Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich image

Make and share this Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich recipe from Food.com.

Provided by DrGaellon

Categories Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup lentils
water
2 celery ribs, cut in 1/2-inch dice
2 carrots, cut in 1/2-inch dice
1 small onion, cut in 1/2-inch dice
2 bay leaves
2 tablespoons olive oil
2 garlic cloves, sliced
2 cups whole canned tomatoes, crushed by hand
1/2 teaspoon kosher salt
1 pinch red pepper flakes (optional)
1 lb rigatoni pasta (or other chunky tubular pasta)
1 tablespoon olive oil
chopped parsley

Steps:

Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
Bring a large pot of heavily salted water to the boil.
Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.

Nutrition Facts : Calories 420.1, Fat 10.4, SaturatedFat 1.9, Cholesterol 63.8, Sodium 350.3, Carbohydrate 67.8, Fiber 6.9, Sugar 5.6, Protein 14.8

Tips:

Use a variety of lentils. This will give your soup a more complex flavor and texture. Some good options include brown lentils, green lentils, and red lentils.
Soak the lentils before cooking. This will help them cook more evenly and reduce the cooking time.
Add vegetables and herbs to your soup. This will add flavor and nutrients. Some good options include carrots, celery, onions, garlic, thyme, and rosemary.
Use a good quality broth. This will make a big difference in the flavor of your soup. If you don't have any homemade broth on hand, you can use store-bought broth.
Season your soup to taste. This may include adding salt, pepper, and other spices.
Serve your soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Lentil soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover lentils, and it's also a good option for a quick and easy weeknight meal. With so many different variations to choose from, there's sure to be a lentil soup recipe that everyone will love. So next time you're looking for a hearty and satisfying soup, give lentil soup a try!