Serves: 6
Total Calories: 166

1 pound lentils, picked over and rinsed
1 rib celery, chopped
1 carrot, chopped
1 large onion, chopped
1 large boiling potato, chopped
2 tablespoons tomato paste
salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for serving
8 slices Italian or French bread

1 Place the lentils, vegetables, and tomato paste in a large pot. Add cold water to cover by 2 inches. Bring to a simmer. Cook 20 minutes. Add salt to taste and more water if needed to keep the ingredients covered. Cook 20 minutes more or until the lentils are very soft.

2 Drain the contents of the pot, reserving the liquid. Put the lentils and vegetables in a processor or blender and puree, in batches if necessary, until smooth. Pour the lentils back into the pot. Season to taste with salt and pepper. Reheat gently, adding some of the cooking liquid if needed.

3 In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add the bread in a single layer. Cook until toasted and brown on the bottom, 3 to 4 minutes. Turn the bread pieces over and brown about 3 minutes more.

4 Remove the soup from the heat. Spoon into bowls. Top each bowl with a slice of toast. Serve hot, with a drizzle of olive oil

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 166
Calories from Fat: 40

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup