Spelt and lentil soup recipe with toasted lard
Outside, the weather seems to have cooled down, it snows in some places, while in my hometown the rain is persistent and the wind blows strongly; I have just planted the garlic, so I bless the rain, as there has been little of it in recent months. I also think of my children with the livestock at pasture, more effort, but fortunately, the grass will have a chance to grow, otherwise, in the summer season there will be problems with drought and water supply.
I didn’t feel like going out, I took a deep look at my supplies, and found the right ingredients to cook a hot and steaming soup, I prepared some bread croutons in the oven, and after rubbing them with fresh garlic and garnishing them with small slices of toasted lard (made my husband happy, I don’t eat it) and flavored with freshly chopped rosemary… Finger-licking good!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Spelt, lentils, and…
- 3.5 oz lentils
- 3.5 oz spelt
- 1.8 oz mixed for sauté
- 1 potato
- 8 whole grain bread slices
- 8 slices lard (Not too thin, or cut into cubes)
- to taste salt
- to taste oil
- 2 cloves garlic
- 1 sprig aromatic herbs (thyme and rosemary)
Tools
Toaster (I used the multifunction oven) pot for cooking…
Steps
Proceed with soaking the spelt and lentils…
Soak the spelt and lentils for about two hours, rinse and drain.
Chop the vegetables for the sauté if using fresh, cube the potatoes and sauté in a little oil with the aromatic herbs.
Add the spelt and lentils to the pot, cover with hot water, and cook for about two hours; the potatoes will break down a bit and provide extra creaminess. Adjust salt before turning off.
Meanwhile, slice the bread and toast it, rub with a garlic clove and drizzle with a little oil. Toast the lard slices in a pan lined with parchment paper and place on the toasted bread.
Plate your soup, and serve with the bread croutons and toasted lard; if you like, finish the dish with a generous grind of black pepper. Serve hot!
The soup keeps well in the refrigerator for two/three days. You can cut the lard into cubes if you prefer, and instead of using croutons, cut the bread into cubes and toast it.
