Family friendly

Lentil soup in a roll

Name: Lentil soup in a roll
Yield: 6
Ingredients: 250g whole brown or green lentils, rinsed; 2 garlic cloves, smashed; 2 bay leaves; 2 tablespoons olive oil, plus extra to brush; 100g thickly sliced bacon or pancetta, cut into cubes; 1 onion, finely chopped; 2 carrots, cut into large cubes; 2 celery stalks, finely sliced; 400g canned chopped tomatoes; 400g canned chickpeas, drained; 6 rosetta bread rolls; 2 tablespoons roughly chopped flat-leaf parsley

1 rating

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

In the medieval hilltop village of Santa Stefano in Abruzzo, this hearty soup is served in a hollow bread roll, which softens as it absorbs the soup - the best way to start your day.

250g whole brown or green lentils, rinsed
2 garlic cloves, smashed
2 bay leaves
2 tablespoons olive oil, plus extra to brush
100g thickly sliced bacon or pancetta, cut into cubes
1 onion, finely chopped
2 carrots, cut into large cubes
2 celery stalks, finely sliced
400g canned chopped tomatoes
400g canned chickpeas, drained
6 rosetta bread rolls
2 tablespoons roughly chopped flat-leaf parsley

Method

1.

Place lentils, garlic, bay leaves and 1.5 litres (6 cups) cold water in a pan and bring to the boil. Reduce to medium and simmer 30 minutes or until lentils are almost tender, skimming occasionally.
2.

Meanwhile, heat oil in a large saucepan over medium heat. Add the bacon, onion, carrot and celery and cook, stirring well, for 10 minutes. Add the tomatoes, stirring well, then add the lentils and their water.
3.

Simmer for 20 minutes, then add the chickpeas, and salt and pepper. Simmer for 10 minutes further or until thick and soupy. Cut tops off the rolls, hollow out the centres, then brush rolls with a little oil and place under a grill until lightly coloured.
4.

Place each roll on a plate, fill with soup, scatter with parsley and serve.