The English Post

Sicilian spicy lentils soup

Written by Veronica Lavenia

Sicilian spicy lentils soup is a dish to be enjoyed throughout the year.

This Sicilian spicy lentil soup is made with lentils from Ustica. Ustica is a small island off the Sicilian archipelago. It is the homeland of one of the most prestigious Italian lentil varieties, a Slow Food Presidium. Particularly tender, when cooked, this lentil gives off a delicious aroma. It is so soft that it does not require soaking. Its organoleptic characteristics are derived from the Mediterranean climate and the volcanic soil in which it grows that make this legume very rich in minerals. Rich in iron and proteins, the lentil is a legume that never fails on the Italian table and is a perfect meat substitute.

In summer, I enrich this recipes with zucchini (courgette), fresh tomatoes, basil and oregano. The result is a very fragrant dish full of flavor. 

Sicilian spicy lentils soup: Ingredients

Serves 4–6

500 g (17 oz) lentils
1 onion
1 clove garlic
1 carrot
7 sun-dried tomatoes
Chili, to taste
Pinch of sea salt, to taste
Sage leaves, to taste
Extra virgin olive oil,
to taste
Rustic bread, to serve

Sicilian spicy lentils soup: Method

  1. Wash the lentils, put them in a pot and cover with cold water.
  2. Cut the onion, garlic, carrot and sun-dried tomatoes and add to lentils.
  3. Cook for 25 minutes. Add the chili, sea salt and sage to taste and cook for other 5 minutes.
  4. Serve with rustic bread.

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.