Savor Summer in a Bowl

Taste the season with this hearty lentil soup that celebrates sustainability and homegrown goodness. Packed with nutrient-rich legumes and fresh vegetables, it’s the perfect recipe for summer harvest season — and for putting up food for winter.

Using an Instant Pot cuts energy use, but it can easily be made on the stovetop too. Whether you go meatless or not, this dish serves up comfort with conscience.

Ingredients

For the Soup

• 2 cups lentils, rinsed twice in a colander under cold water
• 6 cups chicken broth (homemade is better for the environment)
• 1 vegetable bouillon cube
• 2 to 3 tablespoons extra virgin olive oil, for sautéing the vegetable base (sofrito)
• 8 ounces pancetta, diced (omit if a vegetarian version is preferred; note that it adds significant flavor). Thick-cut bacon may be substituted
• 1 4-ounce can tomato paste
• 1 medium onion, diced
• 2 celery stalks with leaves attached, diced
• 2 large carrots, peeled and diced
• 1/2 cup fresh Italian parsley, stems removed, washed and minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 cup freshly minced basil
• 2 cups fresh garden tomatoes, crushed with juices, or one 12-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand or pre-diced
• 2 cups fresh spinach leaves or escarole, rinsed well and chopped
• Pinch of dried red pepper flakes, optional
• 2 rinds of Parmigiano-Reggiano cheese
• 1 bay leaf
• 1 short sprig of fresh rosemary
• 4 garlic cloves, minced
• Salt and pepper to taste

Serve with freshly grated Parmigiano cheese to pass around to guests

Instructions

Prepare the Soup

1. Rinse the lentils in cold water using a colander. For small varieties like Umbrian lentils, line the colander with a paper towel or thin cloth to keep them from slipping through the holes.

2. Drizzle olive oil into the Instant Pot and set it to “Sauté.”
Allow about 5 minutes for the pot to preheat.

3. When the olive oil is hot, add the chopped pancetta and sauté for 2 minutes.

4. Add the onions, carrots and celery. Cook, stirring often, until the vegetables are slightly softened, about 2 minutes.

5. Turn off sauté function. Stir in the garlic, tomatoes, tomato paste, chicken broth and bouillon cube.

6. Set the Instant Pot to ‘SOUP’ and bring everything to a boil.

7. Add the lentils, parsley, spinach/escarole, seasonings and cheese rinds.

8. Secure the lid and ensure that the release valve is set to “sealing.”

9. Press the ‘MANUAL’ button and set the timer for 10 minutes. The Instant Pot will take about 10 minutes to preheat before cooking.

10. After cooking, carefully quick-release pressure by slowly flipping the valve to “venting.”

11. When venting is complete, remove the lid and stir gently.

12. Taste and adjust seasoning if needed with salt and pepper.

About the Author:

Roz Corieri Paige is the author of La Bella Vita Cucina, a food and lifestyle blog where she inspires others to live life more deliciously and beautifully, whether in the kitchen or the garden. Find out more about Roz at www.italianbellavita.com.