Heirloom Meals: Savoring Yesterday's Traditions Today

Nana’s Lentil Soup


2 cups lentils, washed and drained
2 1/2 quarts water
1/4 cup dried salami, salt pork, pancetta (or not - tastes better with!!)
3/4 cup chopped carrots
3/4 cups chopped onions
1 clove minced garlic
1 bay leaf
Salt, pepper, parsley - to taste
Grated Pecorino Romano to taste


Place water and lentils in soup pot over medium heat. In another pan, saute dried salami, carrots, onions and garlic for about 10 minutes.
Add to lentils with a bay leaf and bring to a boil. Reduce heat and simmer for 45-60 minutes until lentils are tender.
Serve with grated Pecorino Roman and ENJOY!

Categories: Heirloom Recipes

Tags: Soup, lentils