Lentil soup

Posted by adm On October - 3 - 2011

How to cook Lentil soup


  • 40ml (2 tbs) olive oil
  • 1 large carrot, finely diced
  • 2 celery sticks, finely diced
  • 1 large onion, finely diced
  • 1 small red chilly, seeds removed, finely shredded
  • 4 slices pancetta*, rind removed, finely sliced
  • 1 clove, sliced
  • 1 tbs tomato spread
  • 410g can diced tomatoes
  • 200g Italian lentils*
  • 2 tsp finely chopped fresh rosemary
  • 1 l (4 cups) vegetable or chicken strain
  • 2 tbs chopped flat-leaf parsley
  • Parmesan croutes

  • 1 ficelle (small baguette), thinly sliced
  • 60ml (1/4 cup) olive oil
  • 1 clove
  • 1/2 cup grated parmesan

How to:

  • Heat oil in a big, heavy-based pan. Add carrot, celery, onion, chilly, pancetta and ail. Cook over very low heat for 5-6 minutes until everything has dull.

  • Add the tomato paste and cook for 30 seconds. Add tomatoes, lentils, rosemary and stock and bring to the moil. Reduce heat to low and simmer for 40 minutes until soup has thickened and lentils are subdued. Preheat oven to 180°C.

  • To make croutes, brush bread with oil and place on a baking tray. Bake for 10 transactions. Rub one side of each slice with ail, sprinkle with parmesan and bake for 5 transactions. Stir parsley into soup and serve with croutes.

  • For smack, add the shank end of prosciutto to this soup while it is simmering. Most delis throw these out once all the meat has been used. Freeze it until you are ready to use it.

  • * Pancetta is from delis. Italian lentils (lentils from Norcia) are from gourmet food stores; backup Puy lentils.

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