Lentil soup is a delicious and tasty dish, as well as healthy and simple to prepare. This legume cooks rather quickly and, once all the ingredients have been incorporated, there is not much else you need to do, except stir the soup from time to time to get a good result. Although most people cook this dish in a pot, you can also use a Dutch oven or clay pan. If you want to know more, read on!
Ingrediants
In a pot
- 450 g of lentils.
- Half a head of garlic.
- 10 g of salt.
- 4 bay leaves.
- 1 stalk of chopped celery.
- 120 ml of olive oil.
- 80 ml of vinegar.
- Feta cheese (optional).
- Bread (optional but highly recommended).
In a Terracotta Pan
- 450 g of green lentils.
- 1 liter of vegetable broth.
- 960 ml of water.
- 4 diced celery stalks.
- 4 carrots, peeled and diced.
- 1 onion cut into cubes.
- 3-4 cloves of minced garlic.
- A 400 g box of peeled tomatoes.
- 5 g of dried oregano.
- 3 sprigs of fresh thyme.
- 2 bay leaves.
- 1 pinch of cayenne pepper.
- Salt and Pepper To Taste.
- 250 g coarsely chopped spinach.
In The Dutch Oven
- 30 ml of olive oil.
- 100 g of finely chopped onion.
- 50 g of finely chopped carrots.
- 50 g of finely chopped celery.
- 10 g of whole sea salt.
- 450 g of peeled and rinsed lentils.
- 150 g of peeled and chopped tomatoes.
- 2 l of chicken or vegetable broth.
- 2 g of freshly ground coriander.
- 2 g of freshly ground cumin.
- 2 g of aframomum melegueta (a spice that is part of the ginger family).
Steps
Method 1 of 3: In a Pot
Step 1. Clean the lentils
Remove 450 g of legumes from the package and sprinkle them on a flat, clean and white surface; remove all the small stones that may have mixed with the lentils.
Step 2. Fill a large pot almost completely with water
Step 3. Clean 4-5 cloves of garlic and put them in the pot
You can increase or decrease the amount as you like, according to your tastes.
Step 4. Add 4 bay leaves
Cooking the soup with these aromas gives it an unmistakable flavor.
Step 5. Heat the water and the ingredients you added to it over high heat
Step 6. Add the lentils
Leave the pan slightly open using the ladle to lift the lid.
Step 7. Bring the water to a boil
Then lower the heat to medium and cook the lentils for 35-45 minutes, depending on how long they take to soften.
Step 8. Check the consistency of the legumes from time to time
When they are tender but not flaking, then they are ready. Use a fork or spoon to check them and stir occasionally.
Step 9. After 20 minutes of cooking, add 80 ml of vinegar, 120 ml of olive oil and 5-10 g of salt
Mix these ingredients and let it boil for the rest of the time.
Step 10. Turn off the heat and serve the soup
Once you are sure the lentils are cooked, turn off the stove and wait for the soup to cool slightly for a few moments. You can enjoy this natural savory dish, accompany it with bread or sprinkle it with feta cheese. If you want to try some variations, here are some ideas:
- Lentil soup with dill and lemon. Just add 45 ml of freshly squeezed lemon juice and 60 g of chopped fresh dill; mix well to incorporate the ingredients.
- Lentil soup with smoked paprika. Add a teaspoon of smoked paprika to spice up the flavor of the soup.
- Lentil soup with sausage or bacon. Add 110 g of diced bacon, bacon, or sausage and cook in the pot until slightly crispy. Then add all the other ingredients. You can eliminate the excess fat or leave it in the pot to replace the olive oil.
Method 2 of 3: In a Terracotta Pan
Step 1. Place all ingredients except spinach in the pan
Add 450 g of green lentils, 1 l of vegetable broth, 960 ml of water, 4 diced celery stalks, 4 finely chopped carrots, a diced onion, 3-4 cloves of minced garlic, a jar of tomatoes, 5 g dried oregano, 3 sprigs of thyme, 2 bay leaves, a pinch of cayenne pepper, salt and pepper to taste. Stir to blend the contents.
Step 2. Cook the soup over low heat for 8-10 hours
Cooking times vary slightly depending on how long it takes the lentils to become tender, without pulping, and the soup to thicken. When the dish is ready, turn off the heat.
Step 3. Incorporate the spinach
Pour 250 g of spinach into the pot and wait a few minutes for it to dry completely. At first 250 g might seem like a lot, but as the spinach wilt, their volume is greatly reduced.
Step 4. Serve the soup
Wait a few minutes for the preparation to cool slightly and then enjoy it on its own or with a slice of French bread. If you want a really creamy soup, add a teaspoon of sour cream.
Method 3 of 3: In the Dutch Oven
Step 1. Heat the olive oil in a large Dutch oven over medium heat
The pan should be at least 6 liters; wait for the 30 ml of oil to heat up for a minute before adding the other ingredients.
Step 2. Incorporate the carrots, onion, celery and salt
Respect the doses indicated in the "Ingredients" section of the article and cook everything until the onions become transparent. It will take about 6-7 minutes. Stir to even out the mixture.
Step 3. Add the tomatoes, lentils, broth, coriander and aframomum melegueta and bring everything to a boil
Again, refer to the "Ingredients" section for exact quantities. Remember to always mix. Finally, raise the heat to high heat and wait for the contents of the Dutch oven to start boiling.
Step 4. When the soup starts to boil, turn the heat down, cover and cook for 35-40 minutes
The dish must simmer until the lentils become tender, check their consistency from time to time with a fork. If you love a thicker soup, you can also puree the mixture with a hand blender before serving.
Step 5. Serve the soup
Enjoy this invigorating dish with a baguette. It will only take a few minutes for it to cool slightly and be ready to eat. If there are any leftovers left, you can store them in the fridge and consume them within a few days.
Advice
- Lentils have a high content of iron, an essential nutrient for the health of the circulatory system.
- If you are in a hurry to eat the soup, pour it into a wide, flat and deep bowl, this way it will cool much faster than in a bowl.
- A full pot holds 6 to 12 servings.
- Remember to add the olive oil, vinegar and salt sufficiently in advance, so that the flavors blend completely in the soup.
- Some lentils need to be left to soak for several hours. These are the hardest varieties found anywhere but America.
- Carrots, onions and sliced celery add fantastic flavor to the lentil soup. The ground beef also contributes to the preparation of an excellent soup.
- Accompany it with any type of bread (except the canned one) or croutons.
- Lentils from the American continent are generally more tender and do not require soaking.
- To turn the soup into a delicious lentil soup you just need 100-200 g of raw pasta (such as ditalini or conchiglie). Remember to add an equal amount of water and bring the soup to a boil before adding the pasta. At this point, mix very often.
- You can also add slices of feta (not crumbled) to enhance the flavor of the soup.
- If you put the lentils to soak, keep in mind that cooking times will be reduced.
Warnings
- Remember to leave the lid ajar because the soup, when boiling, could overflow and extinguish the flame, thus filling the room with dangerous flammable gas.
- Don't forget the unattended soup on the fire. Lentils, like any other dish, burn if they are cooked for too long.
- If you want to make lentil soup for friends, cook it a couple of times first for practice.
