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|Matera Basilicata Lentil Soup
|Recipe contributed by Julia Scalcione
|Town/Region of Recipe: Matera, Basilicata
- 1 onion chopped
- 2 carrots chopped
- 2 stalk celery chopped
- 4 cloves garlic finely chopped
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 -28 ounce can tomatoes (pureed)
- 1 cup spinach chopped
- 2 cups dried lentils
- 8 cups water
In a large soup pot, heat olive oil over low heat. Add onions, carrots and celery. Put heat to low until the onion is translucent and the carrots are soft, and celery is soft and tender. Add garlic, oregano, basil, salt, black pepper and cook for 2 minutes. Once everything is soft and fragrant, add the lentils and stir them around. Add the can of tomatoes and the water and stir for about one minute. Bring to a boil and reduce heat and simmer for 1 1/2 hours. When ready to serve stir in spinach and cook until it wilts.
Suggestion: serve with Italian bread and sprinkle with Parmesan or Romano cheese.
This is an old favorite my Nana Angelina LoRusso Scalcione taught me. It was something she learned when she lived in Italy with her Grandmother and had to pick olives for a living in all weather conditions in Torritto, Italy. My Nana Angelina is no longer here but I still enjoy making her delicious Matera Basilicata lentil soup.
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