makes about 2 quarts

Notes

I love soups, and I love cauliflower, and who doesn’t like pancetta? This is a delicious soup, and, yes, you can serve it as is, or you can add some cooked white or brown rice. Get yourself some crusty bread, a glass of Chianti Classico or Morellino (the other Tuscan red), and enjoy.

Ingredients

  • 1⁄₄ cup extra- virgin olive oil, plus more for drizzling
  • 2 ounces pancetta, cut into
  • 1⁄₄-inch dice
  • 1 medium onion, finely chopped
  • 1 large carrot, cut into 1⁄₄-inch cubes
  • 4 quarts cold water
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 large head cauliflower, cut into small florets
  • 1 cup brown lentils, rinsed
  • Grated Grana Padano, for serving
Lidia’s Italy in America

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Lidia’s Italy in America

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Directions

Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes. Add the cauliflower and lentils, and bring again to a rapid simmer.

Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt. Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

Lidia’s Italy in America

Cookbook

Lidia’s Italy in America

buy now