Rachel Rudy’s recipe for Roman lentil and tomato soup | food

THere there is a low wall behind the bar playing loud music at Piramide metro station. It’s a shaded wall too, and it’s been removed from traffic, so, if you like the Cher mix, it’s a good place to rest or grab a sandwich.

The other day I passed and an old man had spread wax paper on the wall, working with a small pen knife, and was cutting a whole melon, discarding the skin and seeds as he entered a bowl near his cart. Then wrap each orange moon with a slice of prosciutto. It occurred to me to stop and say something before I got on my train, about his skill and how great he was, it spread out there like a picture. Another person, a young man, said something:It’s a good marriage– It’s a good marriage (melon and prosciutto) – and the watermelon cutter agreed.

The idea of ​​happy marriages in food stuck in my mind, far from being an original idea, but a good and useful idea to pass the time on the train. What is the marriage of watermelon and prosciutto? On the contrary, baby! The sweet cold softness of watermelon, dry and salty pork chops. And they’re a pair that fit just about anywhere, whether it’s a fancy table or a low wall. One marriage leads to another marriage: watermelon, prosciutto, prosciutto, figs, figs, white pizza, white pizza, sausages, sausages, lentils, lentils, tomatoes … Lentil and tomato soup with cheese toast.

Although it’s never soup time, it’s definitely soup time now. This has nothing to do with the weather, which is as unpredictable as ever, and more to do with the fact that large pots of soup are easy to prepare, eager to please and roll easily the next day, which I want as we are. Rolling in the fall.

Lentils are wonderful, useful and good. High in protein, fiber, and many members of the periodic table – phosphorous, magnesium and iron – lentils are a valuable staple. It also cooks in 30-40 minutes and does not require soaking. (However, if you soak them for a few hours in cold water, they will soften a bit, which will reduce your cooking time and energy bills.)

This is a basic recipe with uplifting additions. The addition of anchovies is optional. A couple of slices melted into a garnish of onions, celery, and carrots provide a deep, savory spice, which somehow seems more meaty than fish. Unless you’re a hater of anchovies, in which case you can probably spot one from up to a mile away. Alternatively, you can add a crust of Parmesan cheese, preferably the last attached piece of cheese.

Lentil and tomato soup

to equip 5 minutes
cook 50 minutes
serve 4

6 tablespoons olive oil
1 onion
Peeled and cut into cubes
1 celery stickPeeled and cut into cubes
1 carrotPeeled and cut into cubes
Couple of Anchovies
y slices (my choice)
300 gr brown lentils
500 gm peeled and mashed tomatoes
(fresh or canned)
3-4 sage leaves
Parmesan peel (alternative to anchovies)
Cubes of bread and salt
Olive oil and grated ParmesanTo make toast

In a large, heavy skillet, heat the olive oil, then add the onions, celery, and carrots, and a pinch of salt. Fry until soft and transparent. Now, just if you like them, add a few slices of anchovies and stir until they dissolve into the vegetables.

Add the lentils and toss until they shimmer with the oil, then toss in the tomatoes and sage. Simmer for 1 minute, then add 1.3 liters of water and Parmesan rind (but only if you haven’t used anchovies).

Bring to a gentle boil, then simmer over low heat for 40 minutes, or until lentils have softened and thickened (you don’t want them to get tough; if soup seems too thick, add a little water to loosen). Taste and add more salt and pepper as needed.

Rub the bread with olive oil and bake or fry (in this case you may need more oil) until golden. Sprinkle the croutons with some grated Parmesan cheese and divide among the hot soup bowls.

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