There Lentil soup it’s one of those first dishes warm and comforting from the home cookingperfect forwinter! A energy soup, substantial, rich in vitamins And iron beyond that very good! The lentils are enriched by cherry tomatoes fresh and everything is flavored with a delicious ceiling with garlic which and parsley they give perfume And amazing taste at the lentils soup .
There are several regional versions. What I’m sharing today is the My Neapolitan recipe mom which he prepared at least once a week during the winter. I have always loved it very much because it is not only exquisite, but also unique embarrassing simplicity And very quick to prepare. In 30 minutes your lentil soup is on the table! For preparation you can use dried lentils without soaking. or canned lentils .One thing is certain, that this lentil soup will win you over spoon after spoonful, I confess to eating double plates of it! To make lentil soup again more completeyou can serve it with bread croutons. Or like mom did, she drank a couple of glasses of water and he added a handful of tubes or short pasta; let it cook over a low heat, obtaining an amazing pasta and lentils. Excellent not only freshly made, but also heated and the day after. If you have children who don’t like whole legumes, you can use it same method of the vegetable puree and blend the soup thus obtaining a delicious lentil cream soup! Try it and you will always prepare it this way!
Discover also:
Minestrone (the traditional recipe for how to make a delicious minestrone!)
Lentil soup recipe
| Preparation | Cooking | Total |
|---|---|---|
| 5 minutes | 25 minutes | 30 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 180 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
NOTE*: in this case I chose small lentils. You can use what you have available: large or medium lentils, the peeled red ones. in this case the times will vary by a few minutes depending on the size of the legume. If you are using canned lentils, omit the boiling step.
How to make lentil soup
First of all, place the dried lentils and a few glasses of water in a saucepan with high sides, until all the legumes are covered.
Then cover with a lid and leave to boil over moderate heat for about 15 – 20 minutes until the lentils soften.
Meanwhile, in a saucepan, fry the oil with the garlic for 1 minute until the garlic is golden brown, then add the cherry tomatoes, previously washed and cut in half:
Turn well and leave to brown over a moderate heat, so that they gain flavor together with the garlic.
Meanwhile, drain the legumes and add them directly to the sauce, together with most of the parsley, rinsed and chopped with a knife:
Finally, turn and let the lentils brown for about 1 minute.
Then add 1 glass of water, let it boil again and cover with a lid, letting it cook over a moderate heat for about 5 – 8 minutes; the time for the aromas to expand and the lentil soup to take consistency.
After the indicated time the soup will have taken on a semi-liquid appearance, the consistency that I love.
Depending on your tastes, you can choose whether to obtain a thicker or slower lentil soup: cook for a few more minutes or dilute with another couple of spoons of water depending on the result you want to obtain.
Finally season with salt.
Yours is ready to serve Lentil soup hot with a drizzle of oil and a few sprigs of parsley:
storage
You can keep your lentil soup perfectly for about 3 days in the fridge, sealed in an airtight container. reheat it in a pan, it will be as freshly prepared.
Finally, if you want to keep it for several days, you can freeze it in paper cups or in airtight containers. In this case I advise you to defrost it gradually in the fridge and then heat it in a pan.
Also discover my collection of Soups and Soups
