Today we are continuing with our Abruzzo recipe series, where we share traditionally plant-based dishes from Abruzzo, Italy. We are hosting a vegan/vegetarian retreat there this October (there are still a few spots left!), and we’ve been having a ton of fun researching local, plant-focused recipes for our menu. Our co-host and Abruzzo local, Anna, learned this recipe from Nonna Aida (pictured below while carefully sorting lentils) from the village of Santo Stefano. Nonna Aida, who has since passed away, cooked this soup over the course of her whole life, so this is a solid, time-tested, and absolutely delicious recipe.
I think that lentil soup was the first intentionally vegan dish I ever prepared. It’s so good at showcasing the simplicity and flavor that is 100% possible in the world of plant-based cooking. This particular lentil soup recipe is magical, because it almost seems too easy with the quick preparation and small amount of commonplace ingredients it requires, but the result stopped us in our tracks with its big flavor. It’s nourishing comfort food at its best, perfect for any time of year.
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