Ubriaco Zuppa Di Lenticchie (Drunken Lentil Soup)

Name: Ubriaco Zuppa Di Lenticchie (Drunken Lentil Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup organic dried red lentils; 1/3 cup red wine, preferably Beaujolais; 1/2 can organic condensed vegetable broth; 1 large yellow onion, peeled and finely chopped; 2 dashes coarse sea salt; 6 cloves garlic; freshly cracked black pepper to taste; 1/4 cup extra virgin olive oil; 2 cups water; 2 dashes ground cumin (optional); 1 large organic lemon, juice and zest; 4 squeezes of lemon juice to serve; ground cumin to serve; ground cayenne pepper to serve; fine extra virgin olive oil to serve

Servings: persons

1 cup organic dried red lentils
1/3 cup red wine, preferably Beaujolais
1/2 can organic condensed vegetable broth
1 large yellow onion, peeled and finely chopped
2 dashes coarse sea salt
6 cloves garlic
freshly cracked black pepper to taste
1/4 cup extra virgin olive oil
2 cups water
2 dashes ground cumin (optional)
1 large organic lemon, juice and zest
4 squeezes of lemon juice to serve
ground cumin to serve
ground cayenne pepper to serve
fine extra virgin olive oil to serve

1
Rinse the lentils thoroughly and drain in fine mesh sieve.
2
In a heavy saucepan (I use a terracotta soup pot) over medium heat add the oil. Add the onions and sweat till translucent.
3
Add the cumin and saute for 1 minute if using. Raise the temperature a little and add the red wine and let simmer 2 minutes. Add the lentils and stir in for a minute. Add the stock and let boil for 2 minutes. Add lemon juice and zest and the water. Toss in the garlic cloves. Mix well. Reduce heat to simmer, cover pot with a tight fitting lid and let soup cook for 15-20 minutes.
4
Soup should be thick and breaking down in texture at this stage. Taste and season with salt and pepper to your taste, I like lots of cracked pepper. Add more water if soup is thicker than you prefer and allow a few more minutes to cook with lid on. I like to add a bit more olive oil in this case.
5
Serve the soup hot, drizzled with a little good quality extra virgin olive oil, a crack of black pepper and a squeeze of lemon juice OR a dash of olive oil, cumin and a dash of ground cayenne pepper if you like it spicy.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup organic dried red lentils, 1/3 cup red wine, preferably Beaujolais, 1/2 can organic condensed vegetable broth, 1 large yellow onion, peeled and finely chopped, and more.

Yes, Ubriaco Zuppa Di Lenticchie (Drunken Lentil Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!