Rita’s Sardinian Lentil Soup

Name: Rita’s Sardinian Lentil Soup (La Zuppa di Lenticchie di Rita)
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; 8 ounces lentils (1¼ cups); 8 ounces mustard greens; 1 medium clove garlic; Salt; 2 small sweet onions, such as Vidalia or Walla Walla; Freshly ground black pepper; 3 tablespoons extra virgin olive oil; Pinch crushed red pepper flakes

La Zuppa di Lenticchie di Rita

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Rita d’Enza, owner of the restaurant and inn Gallura in Olbia, gave me this delicious Sardinian lentil soup recipe. The Sardinian greens she used are not available here, so I use mustard greens instead.

Ingredients

2 small sweet onions, such as Vidalia or Walla Walla
3 tablespoons extra virgin olive oil
Salt

Europe
Italy
Spicy
Gluten-free
Mediterranean
Soup

Method

Peel, halve, and thinly slice the onions lengthwise. Put the onions and olive oil in a heavy-bottomed soup pot and place over medium-high heat. Season with salt and sauté, stirring occasionally, until the onion is lightly browned, about 5 minutes. Lower the heat to medium and continue cooking until the onion is wilted, about 5 minutes.
While the onion is sautéi