There are so many things to love about this Marcella Hazan lentil soup recipe. First, it's the ultimate one-pot comfort food. (Hooray for less dishes to clean up!) Second, it's the perfect make-ahead dinner since you can freeze this soup and save it for nights when you don't like cooking.
Finally, it uses mostly pantry ingredients and things you likely already have in the fridge so it won't break the bank!
Whenever I'm craving an authentic, "tastes like a nonna made it" Italian recipe, I turn to my trusty Essentials of Classic Italian Cooking (my go-to classic Italian cookbook by Marcella Hazan). In my opinion, she is the GOAT when it comes to Italian recipes--my grandmother thought so too.
Our family has cooked many a recipe out of that book--from crespelles with creamy Parmesan sauce to Bolognese ragu--and they always turn out so great. Marcella's lentil soup recipe is no different.
This is my take on her original recipe. Instead of prosciutto, I opt for pancetta, and being a girl from Georgia, a sweet Vidalia onion is my onion of choice. I also double the amount her recipe makes--it is a great one for freezing.
When I'm craving comfort food, a bowl of this hearty soup always hits the spot. What I love about this soup recipe is that it's filling, yet it's not too heavy. It's like a giant hug from within.
While I do take some liberties with a few ingredient changes, one thing I don't change about Marcella's original recipe is taking the time to develop the layers of flavor. This is not a recipe to rush.
The great thing about this soup is that you can eat a big bowl of it and call it a day--no need for sides if you don't feel like it. Or, serve with a simple side salad (my kale Caesar minus the tuna is perfect) along with sweet potato cornbread.
My Brussels sprouts and kale salad is also really nice to serve on the side. Finally, if you're interested in more lentil recipes, be sure to check out this one pot lentil dahl. It's another great way to use lentils. Or, if you'd like to try another Italian-inspired soup recipe, you'll love this Sardinian minestrone soup.
Enough about that though. Ready to get started? Let's do it!
Jump to:
Ingredients
Before we get started, let's gather the ingredients we need for my take on Marcella Hazan's lentil soup recipe:
- salted butter
- olive oil
- Vidalia onion
- pancetta
- carrot
- celery
- can of diced tomatoes
- dried lentils
- beef broth
- water
- Parmesan cheese
- fresh Italian parsley
- kosher salt
- freshly ground black pepper
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, melt half of the butter with the olive oil in a Dutch oven over medium-high heat. Add the onion and pancetta and cook until the onion is tender and the pancetta is lightly browned.
- Next, add the carrot and celery. Season with salt and pepper. Reduce to medium heat and cook until the vegetables are tender.
- Then, add the tomatoes and cook, stirring occasionally, until the liquid evaporates and the mixture thickens, about 30 minutes.
- Finally, stir in the lentils, broth, and water. Cook, uncovered, stirring occasionally and maintaining a steady simmer, until the lentils are tender and the soup is to desired thickness, about 45 minutes. Stir in ¼ cup of the grated cheese and the remaining butter. Season with salt and pepper to taste before serving with more cheese and parsley.
Hint: Towards the end of cooking, you may need to add more liquid. I recommend adding more broth so the flavor doesn't get diluted.
Hint #2: Avoid too salty or bland soup by seasoning with salt and pepper as you go. As the soup cooks, the lentils will absorb salt so keep that in mind (and don't over-salt at the beginning of cooking.)
Substitutions
Need to swap out some ingredients? I've got you covered:
- Lentils - I used dried brown lentils, but really any type of lentils will work. Red lentils, green lentils, black lentils, you name it--use whatever you have on hand.
- Vidalia onion - Being a Georgia girl, I love to use sweet Vidalia onions. Feel free to use another sweet onion like a Maui onion or Walla Walla onion. Or substitute white onions or yellow onions if you prefer.
- Pancetta - Instead of pancetta, chopped bacon also works great. Diced ham does too.
- Beef broth - The richness of the beef broth gives an extra burst of umami. Feel free to use chicken stock or vegetable broth instead.
Variations
There are lots of ways to change up this recipe. Here are some ideas:
- Spicy - Give this soup a little kick. Stir in a little crushed red pepper flakes or cayenne pepper.
- Vegetarian - To make this soup vegetarian, omit the pancetta and use vegetable stock or broth. Add a splash of soy sauce or a little white miso to add umami.
- Creamy - Stir in a little sour cream to give some creaminess to this soup. You can also puree the soup slightly with an immersion blender.
- Clean Out the Fridge Lentil Soup - This is one of those recipes that can be turned into a "clean-out the fridge" soup. Got a whole zucchini that's on the way out? Chop it up and add it in towards the end of cooking. Need to use up some rotisserie chicken? Toss it in. The possibilities are endless!
Equipment
Here's the equipment you'll need to make this recipe:
- liquid measuring cup
- chef's knife
- vegetable peeler
- dry measuring cup
- Dutch oven or large soup pot
- colander
- cheese grater
Storage
Let the soup come to room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes really well! Transfer to freezer-safe containers and freeze for up to 6 months.
Tasty Tip
Don't toss that Parmesan rind. It's perfect to add to the soup as it cooks, giving the soup extra richness and deep flavor.
Frequently asked questions
It is! Lentils are a terrific source of protein, vitamins, and minerals, and they're full of fiber.
Yes. Rinse the lentils under cold water to remove any sand or dust from the lentils.
You don't! That's another reason why I love this recipe so much. No pre-soaking to remember about!
Did you add enough salt? That is a good place to start. And, if you need to add more liquid during the cooking process, I recommend adding broth for maximum flavor.
It's normal for a layer of foam to appear on the top of the soup as it simmers. It's completely edible, but you can skim it off the top if you'd like.
Yes, it is possible to overcook lentils. They can become mushy. I find that they take around 45 minutes to cook enough to be tender but not too much to be mushy.
If your soup is tasting a little "blah," it probably needs something acidic added to it. Think tomatoes, lemon juice, or vinegar. The tomatoes in this soup help lift the flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this lentil soup recipe:
🍽Get the recipe
Marcella Hazan-Inspired Lentil Soup with Pancetta
Equipment
- liquid measuring cup
- chef's knife
- vegetable peeler
- dry measuring cup
- Dutch oven or large stockpot
- colander
- cheese grater
Ingredients
- ¼ cup salted butter, divided
- ¼ cup olive oil
- 1 small Vidalia onion, finely chopped
- 1 (4-ounce) package diced pancetta
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (1-pound) bag dried lentils, rinsed and drained
- 2 cups beef broth, plus more if needed
- 6 cups water
- Kosher salt and freshly ground pepper
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- Chopped Italian parsley for garnish (optional)
Instructions
- Melt 2 tablespoons of the butter with the olive oil in a Dutch oven over medium-high heat. Add the onion and pancetta and cook until the onion is tender and the pancetta begins to brown, about 5 minutes.
- Reduce to medium heat and add the carrot and celery. Cook, stirring frequently until the vegetables are tender.
- Add the tomatoes and the juices from the can. Cook, stirring frequently, until the liquid is evaporated and the mixture is thickened, about 20 minutes.
- Add the lentils, broth, and water. Season with salt and pepper to taste. Bring to a boil. Reduce the heat to low and cook, uncovered, maintaining a gentle simmer until the lentils are tender and the soup is to desired thickness, about 45 minutes.
- Stir in ¼ cup of the Parmesan cheese and the remaining butter. Adjust the salt and pepper as needed.
- To serve, ladle the soup into bowls and sprinkle with parsley and more Parmesan cheese.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash your hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Juyali says
Made this lentil soup and loved how hearty and flavorful it was! And it was even better the next day. Will make again!
AshleyFreeman says
Yes! Love a good make-ahead recipe!
Liz says
I love Marcella's recipe....this was an amazing soup!
AshleyFreeman says
It's my favorite too!
Liz says
This soup was amazing!! The pancetta added a delicious boost of flavor. I'll definitely make it again.
AshleyFreeman says
Yay! Thanks so much for sharing Liz!
Nora says
I made this Marcella Hazan-inspired lentil soup, and it was pure comfort in a bowl! The pancetta adds such a deep, rich flavor, and the lentils turn perfectly tender. It’s hearty, satisfying, and makes for an amazing make-ahead meal—I’ll definitely be keeping this one on repeat!
AshleyFreeman says
Amazing! I'm so happy to hear that!
Nicole Kendrick says
This is absolutely delicious. I love anything with pancetta in it, and the lentils have such an amazing flavor.
AshleyFreeman says
I agree Nicole. Pancetta is so yummy!