Mountain Lentil Soup Santo Stefano

The soup got its name from a small village: Santo Stefano di Sessanio, the “village of lentils”, because in the surroundings of the village, at 1300 meters above sea level, these lentils are grown. They are a specialty of Abruzzo – free of parasites and without chemicals! Clean the lentils well in cold water. Put them in a saucepan, add water (the lentils should be covered). Cook for about 3/4 of an hour. Reduce the flame. Add salt, bay leaf and garlic. Cover and stir occasionally. After 20 minutes the lentils are ready. Add 3 tablespoons of olive oil and cook for a few minutes with the lid on. Serve in small earthenware bowls. In each saucepan add a small spoonful of olive oil and sprinkle with toasted bread cubes. In Abruzzo, mountain lentils are popular with hearty salsicce (pork sausages).

This is how Nonna Clara makes mountain lentil soup. But you can also cook it with more vegetables. For example, with finely chopped celery stalks and carrots and additionally seasoned with sage and chili.

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