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Lentil soup

Lentil soup

Here we are with another special soup to be added to your winter repertory : lentil soup!! One of the things I hated most as a kid, I still remember the disappointment every time my mother was making it. Children, they miss so many good things so often…but luckily I recuperated in the last ten years (took a me a lot to get there now that I think about it) and I make it pretty often. I mean, here we are literally freezing, outside it’s always quite dark and almost every evening calls for a good soup. You might have noticed they occupy most of my recipes lately, but I think it’s one of the best options, for many reasons. It fills you up and it’ so full of taste being healthy at the same time, which for me it’s a blessing because being winter i don’t do much sport, so I try at least to eat better ( not on Sunday though, yesterday I ate a magical veggie lasagna that I will maybe propose in the next weeks!).

I suggest, when you prepare it, to make a big batch of it and freeze it, so when you’ ll feel tired and outside it’s cold, you are wearing your extra socks and your flannel nightgown, you will be so grateful and it will take you just the time to warm it!

I enriched this mediterranean and depurative dish with some vegetables of my choice, potatoes, carrots and celery and instead of water I used my special vegetable stock, moreover as I am Italian and obviously I love tomatoes, I added some fresh ciliegini and some tomato paste ( this is my mother legacy I admit). I didn’t use any spices, but if you like you can add some yellow curry or cumin!

And if you need more soups to better warm your winter nights, check this mushroom soup, or this minestrone soup!

lentil soup

 

Lentil soup recipe

Ingredients  ( for 2 people)

10 oz (300 gr) lentils

5 cups vegetable stock

2 tbsp extra-virgin olive oil

1 clove of garlic, peeled

1 carrot

2 small potatoes or 1 big

1 onion

1 celery stalk

1 tbsp tomato paste

6 or 7 cherry tomatoes

some bay leaves

salt and pepper to taste

 

Method

Wash well the lentils under current water.

Peel the carrot, the onion and clean the celery stalk from the leaves. Chop everything ( I used a mini chopper). Now peel the potato(es) and dice in small cubes.

In a pot, bring your stock to a simmer and let simmer for the whole preparation.

In a large pan, heat the olive oil with the clove of garlic. When golden and sizzling, add the potatoes, the chopped celery, carrot and onion.

Sautee over medium heat for 5 minutes and then add a ladle or two of stock, reduce the heat and cook, stirring, for around 10 minutes.

lentil soup

lentil soup

At this point, add salt and pepper and the lentils, together with the bay leaves. Pour little by little the rest of the stock and let simmer for around 35 minutes, stirring from time to time. Add the tomato paste and stir well.

lentil soup

Five minutes before taking off heat, add the cherry tomates cut in half.

lentil soup

Take off heat, serve and add one last drizzle of olive oil directly in your bowl!

Lentil soup

2018-01-18
: 2
: 15 min
: 50 min
: 1 hr 5 min
: easy

By:

Ingredients
  • 10 oz(300 gr) lentils
  • 5 cups vegetable stock
  • 2 tbsp extra-virgin olive oil
  • 1 clove of garlic, peeled
  • 1 carrot
  • 2 small potatoes or 1 big
  • 1 onion
  • 1 celery stalk
  • 1 tbsp tomato paste
  • some bay leaves
  • 6 or 7 cherry tomatoes
  • salt and pepper to taste
Directions
  • Step 1 Wash well the lentils under current water.
  • Step 2 Peel the carrot, the onion and clean the celery stalk from the leaves.
  • Step 3 Chop everything ( I used a mini chopper).
  • Step 4 Now peel the potato(es) and dice in small cubes.
  • Step 5 In a pot, bring your stock to a simmer and let simmer for the whole preparation.
  • Step 6 In a large pan, heat the olive oil with the clove of garlic.
  • Step 7 When golden and sizzling, add the potatoes, the chopped celery, carrot and onion.
  • Step 8 Sautee over medium heat for 5 minutes and then add a ladle or two of stock, reduce the heat and cook, stirring, for around 10 minutes.
  • Step 9 At this point, add salt and pepper and the lentils, together with the bay leaves.
  • Step 10 Pour little by little the rest of the stock and let simmer for around 35 minutes, stirring from time to time.
  • Step 11 Add the tomato paste and stir well.
  • Step 12 Five minutes before taking off heat, add the cherry tomates cut in half.
  • Step 13 Take off heat, serve and add one last drizzle of olive oil directly in your bowl!


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