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Tuesday, 13 March 2012

Green Lentil Soup

The lentil soup is a delicious warm dish, great for cold winter evenings.


1 carrot finely chopped
1 celery stick
1 onion finely chopped 
350 gr green lentils (soak for at least 2 hours)
1 rosemary spring
1 spring of sage
2 bay leaves
750 ml vegetables stock
200 gr lardons


Step1:-warm olive oil in a large saucepan over medium low heat and add the chopped vegetables
-fry gently for about 5 min until translucent (Fig 1)
Figure 1

-drain the lentils and add to vegetables. Continue cooking for 5 min, stirring (Fig 2)
Figure 2

Step2:-tie the herbs to make a bouquet garni and add to the pan together with the stock
-simmer the soup over medium heat for about one hour until the lentils are soft
-discard the bouquet garni and set aside 4 spoonfuls of lentils to garnish (Fig 3)
Figure 3

Step3:-blend the soup in a food processor(Fig 4) and push through a sieve (Fig 5)
Figure 4
Figure 5
-pour back into a pan, season to taste and bring back to boil

Step4:-fry the lardons in a different pan with a splash of oil until start to crisp (Fig 6)
Figure 6

-add the bacon to the soup and sprinkle chopped parsley

Serve hot with a splash of virgin olive oil, toasted croutons and grated Parmesan.


Anonymous said...

Fantastic soup.Just devine.Thanks

Dan said...

Bacon and lentil is one of my favourites - never used green lentils though - may have to give this a try!

guinesso said...

I used french green/puy lentils on this soup can't really say why ,but I reckon are my fav.Let me know please how was your's.Thanks Dan!