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Loading The Puglian Cookbook
  • Lentil Soup

    Lentils are a great and cheap way to add protein to your diet. They are integral to the cucina povera (peasant cuisine) of Puglia, where until recently meat was a rarity and the diet consisted mostly of vegetables and legumes. This easy and delicious soup makes a great make-ahead lunch, as it tastes even better the next day. Serve with White Focaccia with Olives (see recipe) and some cheese.
    YIELD: 4–6 SERVINGS
    • 1 (1-pound [450-g]) bag dried lentils
    • 3 cloves garlic, peeled and halved
    • ½ onion, quartered and sliced
    • 2 bay leaves
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • Good-quality olive oil, for drizzling

    1. Wash the lentils and put them in a deep pot. Add the garlic, onion, and bay leaves. Add enough water to cover the lentils by about 1 inch (2.5 cm) and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the lentils are done.

    2. Season with the salt and pepper, drizzle some good-quality olive oil on top, and serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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