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Lentil Soup with Lemony Shrimp
At Vittoria Ristorante, a 100-year-old eatery in Marche, Italy, chef Sunni Martelli taught us to make her grandmother’s lentil and shrimp soup. The coastal region is known for its seafood, while lentils are a nod to its neighbor, Umbria. To make the lentils creamy and tender, Martelli cooked them like risotto, adding liquid slowly and in stages. She used the Castelluccio variety, which are grown in the Umbrian village of the same name, but French lentils du Puy also work well. Puy lentils may take a little longer to cook, so be sure to taste them for doneness. Serve the soup with crusty bread.
4-6
Servings
Tip
Don’t add the shrimp before the lentils are tender. The saucepan is removed from the heat as soon as the shrimp are added to ensure that they do not overcook. If your lentils are not already tender, they won’t finish cooking during this period.
1 hour
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
1¼
cups Castelluccio lentils (see headnote) or lentils du Puy, rinsed and drained
Directions
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01In a medium saucepan over medium-high, bring 2 quarts water to a simmer; cover and reduce to low to keep warm. In a large saucepan over medium-high, heat the oil until shimmering. Add the lentils, carrots, celery and ½ teaspoon salt. Cook, stirring, until the vegetables are softened, 3 to 5 minutes. Add the garlic, pepper flakes and thyme. Cook, stirring, until fragrant, about 30 seconds.
Reviews
February 10, 2026
Easy and hearty
This was a nice Winter's night's dinner. The shrimp made a nice protein alternatives, and the lentils made it quite filling. If I were to make it again, I might add more lemon to brighten it up a little, and I might up the red pepper flakes a little. Nothing about it was bad, but I wished for a little more oomph to the flavor. I'd give it another go,though!
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