Sagnatiell' E Lenticchie
- Noodles and Lentil Soup -

(By P. Pasquino - Professor and Directeur de recherche at the CNRS)

Ingredients (prepare for 6)

  • 1 1/2 cups lentils, picked over for stones and seeds and washed
  • 1 medium-size potato, unpeeled, scrubbed
  • 2 bay leaves
  • 3 tablespoons extra virgin olive oil
  • 1 medium-size onion, finely chopped
  • One 32-ounce can peeled tomatoes, with their juice
  • 1 small hot red pepper, optional
  • salt to taste, optional
  • 1 recipe L'Sagne made with 4 egg


  1. Place the lentils in a large pot, add the potato, bay leaves, and water to come up 2 inches above the solids. Bring to a boil, reduce the heat, and simmer until the potato is done, about 35 to 40 minutes.
  2. Remove the potato from the lentils and peel it. Puree it and return it to the pot.
  3. In a 9-inch skillet, heat the oil over medium heat. Add the onion and cook, stirring, until the onion is soft and translucent, about 5 to 8 minutes. Drain the tomatoes and add the juice to the pot with the lentils. Add the tomatoes to the skillet. Break up the tomatoes with a wooden spoon while stirring. Add the hot pepper and salt, if used, and cook the sauce, stirring often, over medium heat, about 10 minutes. Add this to the lentils and continue cooking at a simmer about 10 minutes.
  4. Meanwhile, cook the pasta in a large pot of boiling, salted water for 4 to 5 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the lentils and cook a few more minutes to mingle the flavors
  5. If you like your soup thinner, add some of the reserved pasta water. Cook a few minutes longer to let the flavors mingle and serve.

- Food and Memories of Abruzzo: The Pastoral Land by Anna Teresa Callen -

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