LENTIL SOUP
Creamy and Quick: lentil soup, an easy-to-prepare vegetable-based first course, perfect for warming up in winter! It is a lentil cream that is obtained by blending a soup with lentils, carrots and celery and can be served with crusty bread croutons or sliced ham, bacon or bacon so as to give a stronger flavor note! The recipe is uniquely simple, you can make lentil soup with dried lentils or precooked lentils, using canned lentils ready to use! Just cook them in a pan together with a carrot, celery and a little tomato! Lentils do not have a long cooking time so it can also be prepared close to lunch or, if you prefer, well in advance and keep it until you are ready to serve it: just heat it in a pot or in the microwave to enjoy it as if it were just ready! This lentil soup is gluten-free and lactose-free: if you prefer to serve it with croutons or other ingredients, make sure they are free of foods not suitable for intolerant people.
Ingredients
350 g dried lentils (or precooked in a jar)2 tablespoons tomato puree (or concentrate)2 carrots1 celery stalk (with leaves)2 slices of raw prosciutto1 bay leafolive oilfine salt
Preparation
With dried lentils: although it is not necessary to soak dried lentils, I recommend soaking them in cold water for at least 30 minutes. After the time has elapsed, drain and rinse them. Then follow the recipe. Put the lentils in a large pan. Peel the carrots with a potato peeler, cut them into rather small chunks. Wash the celery and cut out the stem and leaves. Chop the stem. Add the carrots and celery to the lentils in the pot. Add the water to cover all the ingredients. Add the tomato puree, salt, bay leaf and a little olive oil. Cover with a lid and cook over low heat for about 30 minutes. Stir occasionally, if you notice that the water has already been completely absorbed you can add a little more to facilitate cooking, especially if you use dried lentils. When the lentils are soft and all the water has been absorbed, you can remove the bay leaf and blend them with an immersion blender or in a soup processor. Reduce to cream. If you want to serve the lentil soup with ham, flavor the slices in a pan with a little oil so as to toast it and place it on the lentil cream. Serve the lentil cream with raw olive oil.
Creamy and Quick: lentil soup, an easy-to-prepare vegetable-based first course, perfect for warming up in winter! It is a lentil cream that is obtained by blending a soup with lentils, carrots and celery and can be served with crusty bread croutons or sliced ham, bacon or bacon so as to give a stronger flavor note! The recipe is uniquely simple, you can make lentil soup with dried lentils or precooked lentils, using canned lentils ready to use! Just cook them in a pan together with a carrot, celery and a little tomato! Lentils do not have a long cooking time so it can also be prepared close to lunch or, if you prefer, well in advance and keep it until you are ready to serve it: just heat it in a pot or in the microwave to enjoy it as if it were just ready! This lentil soup is gluten-free and lactose-free: if you prefer to serve it with croutons or other ingredients, make sure they are free of foods not suitable for intolerant people.
Ingredients
350 g dried lentils (or precooked in a jar)
2 tablespoons tomato puree (or concentrate)
2 carrots
1 celery stalk (with leaves)
2 slices of raw prosciutto
1 bay leaf
olive oil
fine salt
Preparation
With dried lentils: although it is not necessary to soak dried lentils, I recommend soaking them in cold water for at least 30 minutes. After the time has elapsed, drain and rinse them. Then follow the recipe. Put the lentils in a large pan. Peel the carrots with a potato peeler, cut them into rather small chunks. Wash the celery and cut out the stem and leaves. Chop the stem. Add the carrots and celery to the lentils in the pot. Add the water to cover all the ingredients. Add the tomato puree, salt, bay leaf and a little olive oil. Cover with a lid and cook over low heat for about 30 minutes. Stir occasionally, if you notice that the water has already been completely absorbed you can add a little more to facilitate cooking, especially if you use dried lentils. When the lentils are soft and all the water has been absorbed, you can remove the bay leaf and blend them with an immersion blender or in a soup processor. Reduce to cream. If you want to serve the lentil soup with ham, flavor the slices in a pan with a little oil so as to toast it and place it on the lentil cream. Serve the lentil cream with raw olive oil.
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