Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 cups castelluccio lentils
  • 6 tablespoons virgin olive oil
  • 1/2 medium red onion, chopped into 1/8thinch dice
  • 3 cloves garlic, thinly sliced plus 2 whole cloves
  • 2 sage leaves
  • 2 cups chicken broth
  • 1/4 pound Tuscan or Umbrian country bread
  • 6 ounces best quality extra virgin olive oil
  • Sliced salami

Directions

Wash and drain lentils and pick through for pebbles.

In a 3 quart saucepan, heat oil until smoking. Add onions, sliced garlic and sage. Cook until softened but not brown, about 6 to 8 minutes. Add lentils and chicken stock. Add water to 1 inch over lentils and bring to a boil. Lower heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding water. Season with salt and pepper to taste.

Ladle into bowls and lay slices of salami in center. Grill bread and rub each slice with a garlic clove. Place the garlic bread over salami. Drizzle with olive oil and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Zuppa Di Pesce Aua "Cagliaritana"

Recipe courtesy of Da Noi

Zuppa di Cozze: Mussel Soup

Recipe courtesy of David Rocco

Zuppa di Pesce from Amalfi

Recipe courtesy of Mario Batali

Lentil Soup with Chili Oil: Zuppa di Lenticchie

Recipe courtesy of Mario Batali

Zuppa di Porcini with Mascarpone Crostini: Porcini Soup

Recipe courtesy of Mario Batali

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Horseradish Soup: Zuppa di Raffano

Recipe courtesy of Mario Batali

Scampi Soup: Zuppa di Scampi

Recipe courtesy of Mario Batali

Zuppa di Porcini: Porcini Soup

Recipe courtesy of David Rocco

On TV

So Much Pretty Food Here