Italian Lentil Soup Recipe For Warming Winter Meals

When the cold wind at night and takes a sip of frost chills the air there is nothing better than a bowl of soup ready to go home and just need to be heated to a recovery meal that warms you through it .

The great thing about soups is that they are easy to do is double or triple, so on weekends you can cook a big pot and some soup for lunch, before the cold for the rest of mid-week dinners. A good wintersoup will also improve the taste of the track and my favorite lentil soup in Italian is one of those. Two or three days after the make, the flavor has developed into a strong but soft richness that is perfect and has nothing more enjoyable than a crust of bread in a satisfying and nutritious meal.

There is nothing special in this soup, its origins are the kitchens of rural house in Italy, where the good ingredients and do not need to mess with them. If you have a dedicated foodie and you can get your hands on some lentils from Piano Grande in the Apennines in Italy, these are simply the best, but any breed of small brown lentils work well here.

Lentil Soup Recipe

1 medium onion
2 carrots
2 stalks of celery
3 tablespoons olive oil
½ tin tomatoes with their juice
1 ½ cups brown lentils, rinsed and checked for bits
1 l of broth or water
Salt and pepper

> Chop the carrot, onion and celery finely. Heat oil in a frying pan and fry the vegetables made until soft. Add tomatoes and cook over medium heat with the lid until all the liquid has evaporated and sauce has a thick consistency. Season with salt and pepper. Mix the lentils and cook, stirring one minute before adding the broth or water. This soup is tasty enough to ensure water use, but if you happen to have some ham stockin the freezer left over from the Christmas gammon was a whole new dimension to the soup. Boil about 40 minutes until the lentils are tender. The cooking time depends on the variety of lentils, so you can check after 30 minutes. Add more water if the soup is too thick as the lentils absorb the water. Serve with crusty bread and butter and maybe a sprinkling of freshly grated Parmesan cheese on top.

This is good enough for 4-6 servings, but you can easilydouble the amounts and freeze half for another day. Or if the soup two days in a row and you want to vary a bit 'on the second day to add more water and once it has warmed up throwing in a few handfuls of a little' pasta to cook in the broth. The pasta will take the flavor of the soup and make a meal. You never know, even children who claim to be anything like as fit as a lentil soup might be tempted to find that pasta and lentilsactually pretty good after all!

Copyright 2008 Kit Heath Cock

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Episode #05 - Beef Stew, Polenta & String Beans (2 of 2) - Italian Cooking

Today we are serving: Beef Stew over Polenta, with a side of String Beans cooked on a bed of Cherry Tomatoes. We drank...almost all of it: Chianti Classico - Coltibuono 2005 Yellow Tail - Merlot / Cabernet 2006 BEEF STEW Serves 4 Prep Time 15 minutes Cooking Time 2 hours Ingredients 2Lb Beef for stew, cut in 1 inch cubes 3 ripe tomatoes 3 carrots 3 celery stems 3/4 red onion 2 handfuls of Thyme Olive Oil, Salt, Pepper Two glasses of wine Getting Ready Peal and chop the onion medium fine. Rinse well the celery and chop it in 1/2 inch pieces. Peal the carrots, cut them length wise if they are big enough, and then chop in 1/2 inch pieces. Rinse the Thyme well. Time to Cook In a cast iron casserole, sauté the onion, the carrot and the celery in about 3 tablespoons of Olive Oil on a medium -- high flame, until the onion gets a nice golden color. Add the meat, maintain the stove on a medium -- high flame, and brown it well. Before the meat starts pouring its juices in the pan, add the two glasses of wine, stir well, and let the alcohol evaporate...you can smell its pungent essence right away. In a couple of minutes your stew is ready to start cooking and finally settle down into the casserole; lower the stove to a medium flame, add salt, pepper, the thyme and the tomatoes cut in half, stir well and cover with a lid. From now on is just a waiting game...stir constantly, every 10 minutes, make sure the flame is not too high or the stew will start sticking to the bottom of the ...



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Episode #01 - Spaghetti with Red Sauce & appetizers (2 of 2) - Italian Cooking

Debi and Gabriele will upload weekly new Fresh & Traditional Tuscan recipes...obviously Chianti will be served. Visit us at www.underthetuscangun.com Red Sauce: Prep Time: 5 Cooking Time: 15 Ingredients: 1/2 red onion 2 tablespoons of olive oil 1 can of pelati (16 ounces) 2 handful of fresh basil 1 hot red pepper Salt, Pepper Fresh grated parmesan Goes well with... Every time you'll see that a dish requires some red sauce...well, this is the recipe! Tips... Guess what you have to do in case you like your sauce hotter than this? How to prepare it: GETTING READY WITH THE INGREDIENTS Chop the onion medium thin. Wash the fresh basil and set aside. Process the can of pelati. COOKING YOUR DISH On a medium high flame brown the onion... When golden, pour the pelati, add salt, pepper and red pepper, and lower the flame to medium. The cooking time is about 15 minutes...this is what it takes to the sauce to get to a nice consistency. A few minutes before taking your sauce of the fire, put in the pan half of the basil... Serve your dish; sprinkle the parmesan, grate the pepper, one or two leaves of basil...the olive oil! Prosciutto rolls with Arucola: Serves: 2 Prep Time: 5 Ingredients: 6 Slices of Prosciutto 6 generous pinches of fresh Arugula How to prepare it: Cut off most of the fat from your prosciutto. Lay one slice at the time on a cutting board, put a pinch of arugula on the top of it...now roll! As easy as it gets! Notes: Teach your "guy" how prosciutto should be cut, and ...



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Pasta Bella - Great Italian Food

Italian pasta recipes vary according to regional cuisine. Northern recipes, for instance, from the Piemonte, Calabria and Liguria regions feature readily available cheeses, cured hams and pancetta, a kind of smoked bacon. Most notable of these recipes is pasta carbonara.

Pasta Carbonara
This Italian pasta recipe requires, 3-4 strips of pancetta or bacon, 1 egg, 1/4 cup of cream and an aged grated cheese. Now, the variations to this Italian pasta recipe are enhanced by using a fresh pasta or spaghetti. Cook the pasta until desired doneness and drain. Meanwhile, saute pancetta for about 5 minutes or until crisp, if preferred. Crush one clove of garlic until flattened and rub inside of bowl for extra flavor. Whisk together, egg and cream. Place drained pasta into garlic-rubbed bowl. Pour egg and cream over pasta. Briefly toss to coat. Add pancetta and cheese. Toss to evenly coat pasta. Serve with curls of Parmesan or Romano cheese. For an extra flair, try a native cheese like Fontina. Garnish lightly with freshly ground pepper.

The Central Region
Toscana, Emilia Romagna, Umbria and Marche comprise the Central Italian region. Here, Italian pasta recipes are simple, yet elegant and always delightful to the palate. Parmiggiano Reggiano, olives, coppa and fish enhance the style of central regional Italian pasta dishes. Ingredients used here are from "Una cucina povera", a poor man's kitchen. In Tuscano, you will dine on eel, rabbit, beef and chicken accented by fennel, tarragon, sage, rosemary and chile pepper. One recipe with Puttanesca sauce is complex only in flavor.

For this, use 28 oz of peeled tomatoes, lightly blanched until the skin is easily removed. 2 tablespoons of olive oil, 2 tins of anchovies, chopped finely, 4 cloves of minced garlic, 1/2 cup of pitted olives (green, black or marinated as preferred), 2 tablespoons of drained capers, 1/2 teaspoon of dried red pepper flakes, 1/4 teaspoon each oregano and salt. 1/4 cup Italian flat-leaf parsley. Drain tomatoes and turn into a food processor until tomatoes are finely crushed.

In a small skillet, combine olive oil, garlic, oregano, anchovies, olives, capers, pepper flakes and salt. Saute 3 minutes until garlic is tender. Pour this over boiled and drained pasta. Toss with Italian parsley.

The Southern Region
The Southern region of Italy, Lazio, Abruzzo, Campania, Puglia, Molise and Basilicata offers a wide variety of robusto peasant cuisine. The ingredients likely include mozzarella, pecorino, goat cheese, lentils and peperoncini, along with swordfish , tuna, olives and citrus fruits.

One traditional Italian pasta recipe uses olive oil, lemon, basil, 1 clove crushed garlic and pine nuts. For the pasta, use orcchetti. Into a small bowl, squeeze the juice of one lemon. Set rind of lemon aside. Chop 1/2 cup fresh basil. Rub bowl with garlic clove. Chop remainder of clove finely. Place drained orcchetti in bowl. Toss with basil, chopped garlic and olive oil until pasta is well coated. Add lemon juice and pine nuts. Blend well. Using reserved lemon rind, grate finely and add to pasta coating lightly.

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Episode # 05 - Beef Stew, Polenta & String Beans (1 of 2) - Italian cuisine

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2 Easy Italian Appetizers Recipes: How to Chop garlic and onion for mushrooms stuffed

How finely shred / chop the garlic and onion for use in the filling of mushrooms, learn tips, tricks and techniques for easy Italian appetizers in this free online cooking video taught by a culinary chef. Expert: Matt Senatore Bio: Matt Senatore is a producer, songwriter, cook and kitchen. Directors: Matt Senatore



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