Sicilian Black Lentil Soup with Guanciale and Grated Orange
Servings
10-12 tasting portions or 6-8 full servings
Servings
10-12 tasting portions or 6-8 full servings
Ingredients
Instructions
  1. Trim off the dark green sections from the leeks and save for making vegetable stock. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into 1/2-in [12-mm] pieces.
  2. In a large stockpot over low heat, warm the olive oil. (If your guanciale is particularly fatty, cut the amount of olive oil in half.) Add the guanciale and cook, stirring frequently, for 2 minutes.
  3. Add the leeks to the pot and cook, stirring occasionally, for 6 minutes. Add the rosemary and carrots and cook for another 5 minutes. Stir in the lentils and tomato paste and continue stirring to make sure that everything is evenly coated with the tomato paste. Turn the heat to high, add the wine, and bring to a boil. Cook for 1 minute. Add the chicken stock and turn the heat to low. Add half of the parsley, season with salt and pepper, and simmer, covered, for 45 minutes to 1 hour, or until the lentils are cooked (they should be al dente, not super-soft or falling apart). Taste and adjust the seasoning, adding more salt and pepper if needed.
  4. Ladle the soup into mugs or bowls, top each with a generous sprinkling of orange zest and a sprinkling of the remaining parsley. Drizzle with orange-flavored olive oil, if desired, and serve.