Lentil Ribollita Recipe
Photo: Emily Kate Roemer
Serves 4 to 6
Ingredients
3 Tbsp. plus ⅓ cup olive oil, divided
3 celery ribs, finely diced
1 small yellow onion, finely diced
5 garlic cloves, 3 sliced and 2 smashed, divided
3 rosemary sprigs, divided
1 cup green lentils
2 carrots, peeled and cut into ½" pieces
1 turnip, peeled and cut into ½" pieces
1¾ tsp. kosher salt, divided
½ tsp. ground black pepper
1 (15-ounce) can whole, peeled tomatoes, drained
1 bunch lacinato kale (about 8 ounces), stems discarded and leaves coarsely chopped
½ baguette, torn into 2" pieces
2 ounces Parmesan, for grating (optional)
Directions
Active time: 35 minutes
Total time: 50 minutes
Preheat oven to 450°. In a large pot, heat 2 Tbsp. oil over medium heat. Add celery, onion, sliced garlic and 1 rosemary sprig and cook, stirring occasionally, until onions are softened, about 10 minutes. Stir in lentils and 6 cups water and bring to a simmer. Cook uncovered until lentils are tender, about 35 minutes.
Meanwhile, on a large, heavy rimmed baking sheet, toss carrots and turnip with 1 Tbsp. oil and sprinkle with ¼ tsp. salt. Tear tomatoes into pieces and place around vegetables. Roast vegetables until browned and crisp-tender, about 20 minutes. Stir vegetables into lentil mixture.
Bring lentil-vegetable mixture to a simmer and stir in kale. Simmer until kale is tender, about 5 minutes. Season soup with remaining 1½ tsp. salt and pepper.
In a medium skillet over medium-high heat, add remaining ⅓ cup oil, remaining 2 rosemary sprigs and smashed garlic cloves. Cook until garlic is golden and rosemary is crisp, about 2 minutes. Using a slotted spoon, remove garlic and rosemary, discarding garlic and setting aside rosemary. Add baguette pieces to oil and fry, turning as needed, for 2 to 3 minutes, or until golden. Using a slotted spoon, remove bread from oil.
Ladle soup into bowls. Garnish with fried bread and crush fried rosemary over soup. Sprinkle with grated Parmesan (if using).
Ingredients
Directions
Active time: 35 minutes
Total time: 50 minutes
Preheat oven to 450°. In a large pot, heat 2 Tbsp. oil over medium heat. Add celery, onion, sliced garlic and 1 rosemary sprig and cook, stirring occasionally, until onions are softened, about 10 minutes. Stir in lentils and 6 cups water and bring to a simmer. Cook uncovered until lentils are tender, about 35 minutes.
Meanwhile, on a large, heavy rimmed baking sheet, toss carrots and turnip with 1 Tbsp. oil and sprinkle with ¼ tsp. salt. Tear tomatoes into pieces and place around vegetables. Roast vegetables until browned and crisp-tender, about 20 minutes. Stir vegetables into lentil mixture.
Bring lentil-vegetable mixture to a simmer and stir in kale. Simmer until kale is tender, about 5 minutes. Season soup with remaining 1½ tsp. salt and pepper.
In a medium skillet over medium-high heat, add remaining ⅓ cup oil, remaining 2 rosemary sprigs and smashed garlic cloves. Cook until garlic is golden and rosemary is crisp, about 2 minutes. Using a slotted spoon, remove garlic and rosemary, discarding garlic and setting aside rosemary. Add baguette pieces to oil and fry, turning as needed, for 2 to 3 minutes, or until golden. Using a slotted spoon, remove bread from oil.
Ladle soup into bowls. Garnish with fried bread and crush fried rosemary over soup. Sprinkle with grated Parmesan (if using).
NEXT STORY
