PEELED RED LENTIL SOUP

The red lentil soup is a real treat especially in winter even if lentils are good in every season even in SALADS. I prepared this soup with lentils because I like them very much and since the peeled ones cook in a very short time it has become my favorite soup together with the LEGUME SOUP. Being Lazio, legumes are part of my culinary tradition, they are rich in these products that are truly versatile. To make the lentil soup creamy, I blended a part of it, for a truly amazing result, with very few ingredients. Try it because it is delicious!

Ingredients

200 g soup

280 g peeled red lentils

1 carrot

1 celery stalk

1/2 onion

salt to taste

extra virgin olive oil to taste

1.5 l vegetable broth

Preparation

First wash the lentils well in running water and shake off the excess water. Finely chop the celery, carrot and onion and fatally wilt in a saucepan with a drop of extra virgin olive oil and stir occasionally. At this point, add the salted lentils to the sauté, cover with the vegetable broth and stir. Alternatively, you can use hot water or lean meat broth. Cook for about ten minutes, then blend a part of it and bring to a boil. Now add the soup to your liking, cook it and serve hot.

Tips, variations

You can also use lentils with the skin, in this case the cooking times change and usually double but the procedure remains the same. If you don't have vegetable broth, you can use hot water or dissolve a couple of tablespoons of granular broth in hot water.