By Lori Walker, MS, RD | Published on September 20, 2023 | Last Updated on September 20, 2023
Marcella Hazan was an Italian cookbook author and teacher who is often referred to as “the Godmother of Italian cooking”. She wrote several books on classic Italian cuisine that are renowned for their simplicity yet deliciousness.
Her recipes are some of the most beloved and highly recommended in the culinary world. One of her most famous dishes is the Marcella Hazan lentil soup, a simple yet flavorful dish that is perfect for cold winter days.
Read this article to learn every detail about this delicious Marcella Hazan lentil soup – from its origin, ingredients, and how to make it. It’s a perfect comfort food that can be served for lunch or dinner and will surely become a family favorite.
What is Marcella Hazan Lentil Soup?
Marcella Hazan lentil soup is a classic Italian comfort food that was created by Marcella Hazan. This hearty and flavorful soup is made with simple ingredients like canned tomatoes, onion, celery, carrots, beef broth, and lentils. It can be easily prepared in just 30 minutes and is perfect for cold winter days.
This soup can be served as a main course with some crusty bread or as a side dish with a grilled protein. Marcella Hazan lentil soup is an excellent way to make use of canned vegetables and pantry items, making it an easy-to-prepare dish that won’t break the bank.
It also freezes very well, so you can always have some on hand for those busy weeknights or when unexpected guests arrive.
What does it taste like?
This soup has a comforting and delicious flavor that will leave your guests wanting more. The combination of canned tomatoes, beef broth, and vegetables gives it a rich yet light taste that is balanced by the nutty flavor of the Parmesan cheese.
The lentils add a nice earthy texture to the soup while the prosciutto or ham adds some savoriness. The combination of these ingredients makes for a delicious soup that is both hearty and flavorful.
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How did I first get introduced to the Marcella Hazan Lentil Soup?
I was first introduced to Marcella Hazan’s Lentil Soup when I picked up her cookbook, “Essentials of Classic Italian Cooking”. It is a comprehensive guide to classic Italian cuisine, with simple yet delicious recipes that can be made in no time.
Marcella Hazan was an Italian-born teacher who taught home cooks and professional chefs alike about Italian cooking. She was known for her ability to make complex recipes approachable and accessible to all. In fact, many of the recipes she wrote are now considered classics and have been adopted by home cooks around the world.
I first tried the Marcella Hazan Lentil Soup at a family gathering. It was a hit with everyone, so I decided to make it myself at home. After reading through her cookbook and trying out her recipe, I was truly amazed by the deliciousness of this simple yet flavorful soup.
Now every time I have some extra canned tomatoes in my pantry, I know that Marcella Hazan Lentil Soup is one dish that will not disappoint. It’s easy to make, hearty, and full of flavor – the perfect comfort food for cold winter days.
How to make Marcella Hazan Lentil Soup?
Making Marcella Hazan Lentil Soup is incredibly easy – all you need are a few simple ingredients and follow a few simple steps. Here is some easy instructions that you can follow to make this delicious soup at home:
Ingredients
- Onion: This is a classic and much-used ingredient in Italian cooking.
- Vegetable Oil: This oil is perfect for roasting vegetables or sautéing them in.
- Canned Italian Plum Tomatoes: These are usually canned with their juice, making them great for soups and sauces.
- Dried Lentils: Dried lentils are a great addition to soups and are packed with protein.
- Celery: Celery adds a nice crunch and flavor to the soup.
- Beef Broth: Beef broth is a great way to add depth of flavor to any soup.
- Salt: Salt is essential in bringing out flavors in dishes, so don’t forget it!
- Butter: Butter adds richness and flavor to this soup.
- Water: Water is used to thin out the soup or make it more brothy.
- Pepper: Pepper adds a nice kick of spice to the soup.
- Carrot: Carrots are a great way to add texture and sweetness to this soup.
- Parmesan Cheese: This cheese adds a nice nutty flavor and creamy texture to the soup.
- Prosciutto or Unsmoked Ham: The prosciutto will give the soup an added depth of flavor while the ham will add a nice salty taste.
Step-by-step instructions
Step 1
In a medium saucepan, heat the oil over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the lentils and cook for 1-2 minutes more.
Step 2
Add the canned tomatoes with their juice, beef broth, 3 cups of water, and some salt to taste. Bring to a boil, reduce the heat, and simmer for 15-20 minutes.
Step 3
Add the butter, pepper, and grated Parmesan cheese. Cook for another 5 minutes until all of the flavors have blended together.
Step 4
Stir in the prosciutto or ham and cook for 2-3 minutes more. Taste and adjust the seasoning as needed.
Step 5
Serve the soup in individual bowls with a sprinkle of extra Parmesan cheese if desired.
Tips
- If you want the soup to be a bit lighter, add some more water or vegetable broth.
- You can also substitute the ham for bacon or pancetta if desired.
- If you don’t have canned tomatoes on hand, use fresh ones instead – just make sure to deseed them first!
- Feel free to add other vegetables like zucchini or potatoes if you want a heartier soup.
- To make the soup creamier, stir in some heavy cream at the end of cooking.
Nutrition Information
What to serve with Marcella Hazan Lentil Soup?
Here are some of our favorite sides to serve with Marcella Hazan Lentil Soup:
- A fresh garden salad
- Grilled vegetables
- Roasted potatoes
- Garlic bread or crusty Italian bread
- Sliced tomatoes and mozzarella
- Crispy roasted chickpeas
How to store leftover Marcella Hazan Lentil Soup?
Leftover Marcella Hazan Lentil Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions and thaw it overnight before reheating.
Reheat on the stove or in the microwave until steaming hot. It is best to avoid freezing and re-freezing as this can make the soup mushy.
Can pregnant women eat this?
Yes, pregnant women can eat this soup. However, they should avoid eating certain ingredients, such as uncooked prosciutto or ham, that may contain bacteria that can be harmful to the unborn baby.
It is always best for pregnant women to consult their doctor before consuming any food products. They should also make sure to wash all vegetables and fruits thoroughly before eating them.
When reheating the soup, make sure it is steaming hot and not lukewarm as this could make the bacteria present in the food more active.
Marcella Hazan Lentil Soup Recipe
Equipment
- Medium-sized saucepan
Ingredients
- 4 tablespoons diced onion
- 2 cups diced tomatoes
- 1 pound dried lentils
- 5 tablespoons olive oil or vegetable oil
- 6 cups water
- 2 cups canned reduced-sodium beef broth
- 6 tablespoons Unsalted butter
- 10 teaspoons chopped celery
- salt and pepper to taste
- 5 tablespoons finely shredded carrot
- 5 tablespoons Freshly Grated Parmesan Cheese
- 2/3 cup of very thinly sliced deli ham (or prosciutto)
Instructions
- In a medium-sized saucepan, heat the vegetable oil over a medium flame. Once heated, add the chopped onion and celery and sauté for approximately 5 minutes until they become softened. Then, add in the dried lentils and continue to cook for an additional 1-2 minutes.
- Pour in the canned Italian plum tomatoes (including the juice) and beef broth. Also, add 3 cups of water and a pinch of salt to taste. Bring the mixture up to a boil then reduce the heat and simmer for 15-20 minutes.
- Add butter, pepper, and grated Parmesan cheese to the soup. Simmer over low heat for about 5 minutes while stirring occasionally. This will allow all the flavors to blend together nicely.
- Lastly, toss in the prosciutto or unsmoked ham and cook for about 2-3 minutes more. Taste the soup afterward and adjust any of the seasonings as needed before serving.
- Serve your homemade Marcella Hazan Lentil Soup in individual bowls and top with a sprinkle of extra Parmesan cheese, if desired.
Notes
- If you want the soup to be a bit lighter, add some more water or vegetable broth.
- You can also substitute the ham for bacon or pancetta if desired.
- If you don’t have canned tomatoes on hand, use fresh ones instead – just make sure to deseed them first!
- Feel free to add other vegetables like zucchini or potatoes if you want a heartier soup.
- To make the soup creamier, stir in some heavy cream at the end of cooking.
FAQs
Is Marcella Hazan Lentil Soup healthy?
Yes, this soup is a great source of protein and fiber. It also contains vitamins and minerals from the vegetables added to the dish.
Can I add other vegetables to the soup?
Absolutely! Feel free to experiment with different vegetables such as carrots, potatoes, or zucchini.
Can I make this soup vegan?
Yes, you can easily make this recipe vegan by substituting the beef broth for vegetable broth and omitting the butter and Parmesan cheese. You can also replace the prosciutto or ham with a plant-based protein like tofu or tempeh.
Wrapping Up
This Marcella Hazan Lentil Soup is sure to become a staple in your home! It’s easy to make and is both hearty and flavorful. Plus, it’s packed with protein and vegetables, making it a nutritious meal that the whole family can enjoy.
Enjoy this Italian classic for dinner tonight! Thank you for reading this article. Please share this with your friends and family.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
