Courtesy of our clarinet player Jocelyn Colquhoun, here’s an Italian soup recipe that’ll get you energized (and warmed up) for our Festival Italiano!

Zuppa di Lenticchie e Pomodori: Lentil and Tomato Soup.

When the weather starts to turn cold I immediately want to cook some hot, nourishing
soup. I love to have a pot in my fridge for quick lunches that I can easily bring to eat
between rehearsals or have as a hearty, but not too filling supper before a concert.
Believe me. It is not fun trying to blow those long phrases on the clarinet if your
stomach is too full!

With our upcoming Italian Festival, I have been inspired to get out one of my favourite,
newer cookbooks “Made in Italy” by David Rocco. It’s filled with wonderful, simple and
and delicious recipes reflecting the bounty of the country’s markets with beautiful
pictures of not only food but the countryside. (The pictures of the gorgeous chef aren’t
bad either!)

This soup is based on David’s “Zuppa di Lenticchie e Pomodori” or Lentil and Tomato
soup. I can’t help but adding to any recipe I find to suit my own taste!

4 tbsp olive oil
2 cloves garlic 1 can diced tomatoes
1 bunch parsley 1 can lentils, drained and rinsed
2 spicey Italian sausages salt and pepper
1/2 cup diced panchetta chicken stock or water
1 fresh chili pepper, chopped
(I used 1/2 of a very hot one!)

In a soup pot heat up olive oil. Add garlic, parsley, chili, sausage and panchetta
breaking up sausage and saute until cooked. Add the tomatoes and lentils and simmer
for a few minutes. Add salt and pepper to taste and some stock or water for desired thickness.

Buon appetito from Jocelyn Colquhoun!

For more tasty eats, check out Jocelyn’s food blog!