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Lentil Soup with Lemony Shrimp

Lentil Soup with Lemony Shrimp

By Hisham Ali HassanMarch 25, 2025

  • Makes
    4-6 servings
  • Cook Time
    1 hour

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.

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.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1¼

    cups Castelluccio lentils (see headnote) or lentils du Puy, rinsed and drained

  • 2

    medium carrots, peeled and finely chopped

  • 2

    medium celery stalks, finely chopped

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, finely chopped

  • ¼-½

    teaspoon red pepper flakes

  • 4

    sprigs fresh thyme

  • ½

    cup dry white wine

  • 1

    bay leaf

  • 1

    pound extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • Finely chopped flat-leaf parsley, to serve

Step 1

In 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.

Step 2

Add the wine and cook, stirring, until most of the liquid is absorbed, 1 to 2 minutes. Add 2 cups of the hot water and bring to a boil over medium-high. Reduce to medium and simmer, stirring often, until about half the liquid is absorbed, 5 to 7 minutes. Add another 2 cups hot water and cook until about half of the liquid is absorbed, another 5 to 7 minutes. Add the remaining water, the bay and ½ teaspoon salt; return to a simmer over medium. Cook, uncovered and stirring occasionally, until the lentils are fully tender and the soup has thickened slightly, about 30 minutes.

Step 3

Meanwhile, in a medium bowl, toss the shrimp with the lemon zest and ¼ teaspoon each salt and black pepper; set aside. Once the lentils are fully tender, stir in the shrimp. Remove from heat and let stand, uncovered, until the shrimp are cooked through, about 5 minutes. Remove and discard the thyme sprigs and bay. Stir in the lemon juice, then taste and season with salt and black pepper. Ladle into bowls, drizzle with additional oil and sprinkle with parsley.