How to make Sicilian Lentil Soup

Forno Piano Altro is a wonderful part of the Noto Alta community - Noto’s historic residential neighbourhood.

In a big city Forno Piano Altro would be described as an artisan bakery but locally no such pretense. Pietro, Jenny and Patrizia are a great team welcoming you front of house and working in their kitchen making some incredible delights.

Serving coffee throughout the day and pastries while they last. At lunchtime, there are always two vegetarian lunch plates to choose from. Of course, they are made from local seasonal ingredients and, naturally, a glass of wine!

Forno makes its own almond milk, which you can enjoy in your coffee or in a glass alongside one of its many creations.

One of the lunchtime plates I enjoy at Forno is their lentil soup (or zuppa in Italian). Many thanks to Pietro, the proprietor of Forno, for sharing their recipe with me.

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The History of the Lentil

Lentils have been part of Sicilian cuisine for thousands of years.

They are among the oldest cultivated crops in human history, with evidence of their use dating back to 8,000 BC in the Near East.

Lentils were brought to Sicily by early agricultural communities, likely Phoenicians or Greeks, who colonised the island around the 8th century BC.

During the Roman period, lentils were a staple food for both the wealthy and the poor. They were known for their nutritional value and long shelf life.

The Byzantines emphasised using legumes during fasting periods in the Eastern Orthodox Christian tradition, making lentils a central component of meatless meals.

One of the most significant influences on Sicilian cuisine was the Arab conquest of the island in the 9th century. At that time, Sicilian cuisine became a fusion of Middle Eastern and Mediterranean traditions.

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Sicilian Lentil Soup

So here’s to the Sicilian lentil and all the excellent dishes you can make with it, especially Forno’s zuppa!

Ingredients:

• Dried Lentils
• Oil
• Celery
• Onion
• Carrots
• Leafy Greens such as spinach (or whatever is in season)
• Seasoning
  

Method:

1. The evening before cooking, rinse the lentils in water and leave them to soak overnight.
2. Place the lentils in a pressure cooker and fill with water until submerged by around three fingers.
3. Turn the hob to medium, and when the pressure cooker whispers, turn it to low for 30 minutes. Then, turn it off and let it sit
4. To make a soffritto, cut the vegetables into small bite-size pieces, pour oil into a pan, and cook them for about 15 minutes.
5. Add the lentils and their water and cook for 15 minutes.
6. Season to taste.
7. Finally, wash, cut and add some leafy greens.

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Location: Via Giovanni Nicotera 42

Instagram: Forno Piano Altro

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