If you like Italian soup, this is a special Grandma’s recipe for you!!!



Total Time: 45 minutes



  • 1 lb lentils
  • 2 tablespoons extra virgin olive oil
  • 1 ¾ oz butter
  • 2 ½ oz desalted anchovies
  • 4 stalks celery
  • 2 cloves of garlic
  • 4 leaves of sage
  • 7 oz canned tomatoes
  • bread slice
  • 3 ½ oz grated Parmigiano Reggiano cheese




Cook the lentils in about 8 1/2 cups of boiling, lightly salted water and keep them hot in their cooking liquid.

In a casserole containing the oil and butter, lightly brown the chopped mixture, then toss in the anchovy fillets, after reducing them to a pulp in a mortar, and at almost the same time, the tomato.

Bring to the boil and continue cooking over moderate heat for about 15 minutes.

Add the lentils, mix, and leave to gain flavor for some minutes, douse with their cooking liquid, adjust the salt and bring to the boil.

Distribute the slices of bread in soup plates, cover in grated Parmesan, pour over the hot soup and serve.




Source: Academia Barilla


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