Ingredients
Serves 4
FOR THE SOUP:
• 5 ounces Castelluccio lentils
• ¼ cup plus 2 tablespoons Monini Il Monello Extra-Virgin Olive Oil
• ½ small yellow onion, minced
• 1 rosemary sprig, leaves only, minced
• 1 tablespoon minced Italian parsley
• 1 garlic clove, minced
• 1/8 teaspoon chili flakes
• 1 ripe tomato, diced
• 4 cups (1 quart) chicken or vegetable broth
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
FOR THE SHRIMP:
• 4 jumbo shrimp, shelled and deveined
• ¼ teaspoon salt
• 1 rosemary sprig, leaves only, minced
• 1 teaspoon minced Italian parsley
• 1 garlic clove, minced
• 1/8 teaspoon chili flakes
• 2 tablespoons Monini Il Monello Extra-Virgin Olive Oil
FOR THE BREAD:
• 4 large slices Tuscan bread
• 2 garlic cloves, peeled
• 2 tablespoons Monini Il Monello Extra-Virgin Olive Oil
Preparation
Make the soup: Rinse the lentils, pick them over, and set aside.
Warm 2 tablespoons of the olive oil in a 2-quart pot with the onion, rosemary, parsley, garlic, and chili. Cook 10 minutes over medium heat, or until the onion is translucent. Add the tomato, lentils, and broth, season with the salt and pepper, and bring to a boil. Cook 30 minutes, or until the lentils are tender. Adjust the seasoning as needed.
Make the bread: Heat a grill pan over high heat for 5 minutes and toast the bread until browned lightly on both sides, turning once, about 2 minutes per side. Rub the bread lightly with the garlic. Drizzle with the olive oil. Divide the bread among 4 bowls.
This delicious soup was prepared by Umbrian chef Angelo Maria Franchini at NYC Rustico Cooking school as a part of the Monini tasting, during which we had the opportunity to taste the season’s fresh pressed olive oil direct from Spoleto, Umbria; this amazingly fragrant olive oil goes by the name Il Monello. The clean flavors of the soup are a perfect vehicle for showcasing fruity extra-virgin olive oil.
First course
