The soup is surprisingly rich and flavorful, even though the aromatics go in the pot without being sautéed. A good-quality, fruity olive oil makes for a luxurious first spoonful.
If you’re wondering if you’re really supposed to count out exactly 12 coriander seeds—no more, no less—you’re not alone. “This commendable precision regarding a quantity is not common in ancient recipes,” Ricotti writes, “but assuredly these 12 coriander seeds radically change the flavor of the soup.”
For 4 Person(s)
Rinse the lentils thoroughly, then put them into a pot with the broth to boil.
Reduce heat and simmer for one hour.
When the hour is up, skim the top, add the vegetables, and simmer until cooked through, about 30 minutes.
If the soup seems too watery, pass some of the lentils through a sieve.
Now add the vinegar and honey.
Pour into serving bowls and add a good dollop of olive oil (about 2 tbsp per serving), sprinkling on coriander seeds and salt and pepper to taste.