Lentil Soup with Egg Noodles

The lentils in this recipe are left whole, but could be partially pureed for a creamier consistency.

Course Appetizer, Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 8 servings


  • 2 cups French green lentils (or Roveja, wild Umbrian peas)* the kind that hold their shape when cooked
  • ½ onion
  • Several celery ends
  • 2 bay leaves
  • 2 medium carrots cut in small dice
  • 1 large celery rib cut in small dice
  • 2 cloves garlic chopped fine
  • 14- ounce can plum tomatoes chopped fine with puree
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • 2 to 3 ounces tagliatelle or other thin egg noodles
  • 4 ounces dried sausage or salami cut in small cubes (optional)
  • Extra virgin olive oil


  1. Pick over and wash lentils. Cover with water to a depth of at least 2 inches above lentils. Add onion, celery ends and bay leaves.
  2. Bring to a boil. Reduce heat and simmer until almost tender, about 20 minutes, adding water as necessary. Add carrots, celery, garlic and tomatoes. Continue cooking until fully tender, about 30 minutes longer. Season to taste with salt and black pepper.

  3. Shortly before serving, stir in egg noodles and dried sausage. Simmer until noodles are tender. Drizzle a thread of olive oil over each serving.

Recipe Notes

• If you discover a source for this wild Umbrian pea variety, you are better off presoaking them in the same way as chickpeas, about 8 hours.