Yes, I know, I may be repetitive, but what can I do if I love comfort food? For me, they are the best dish par excellence, perfectly suited to my taste, my needs, and even my mood! They are versatile and perfect for any occasion, in the evening to feel fit and stay light, or as a reinforcement dish, to accompany meat-based mains. Soups are not only tasty, they can also have excellent benefits for our body depending on the combinations we use, whether with vegetables, especially if seasonal, or legumes: there are detox ones, with detoxifying and purifying vegetables, or energizing ones, with the addition of ingredients rich in minerals and vitamins that can stimulate the body; not forgetting the fortifying ones, based on cabbages and oil seeds, rich in polyunsaturated fatty acids, just to name a few! There are thus valid reasons to prepare a different one every time, especially on these cold winter evenings! And here is my proposal for today, a lentil soup, known for their high nutritional power, rich in fibers and iron, garnished with a tasty brunoise of ginger carrots. A dish that will help our body boost its immune defenses, warm us naturally, and take care of ourselves!
All “vegan” recipes are without meat and/or fish… nor can they include other animal protein-based foods, such as eggs and cheese.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients:
- 12 oz Lentils
- 5 Large carrots
- 7 tablespoons Tomato sauce
- 1 Leek
- 1 clove Garlic
- 3 leaves Bay leaves
- 3 Juniper berries
- 2 leaves Sage
- 0.7 oz Fresh ginger
- 1 tablespoon Ground ginger
- to taste Extra virgin olive oil
- to taste Salt
- to taste White pepper
Preparation:
In a large pot, sauté the sliced leek in two tablespoons of water. Add the lentils and cover them with plenty of hot unsalted water. From the boiling point, add the bay leaves, juniper, rosemary, and sage, and let simmer for about 35 minutes or until the lentils are well-cooked, adding more hot water if necessary (fig. 1).
Meanwhile, wash the carrots, peel them, and prepare a brunoise, that is, cut them into very small cubes (fig. 2).
Once the lentils are cooked, remove the bay leaves and juniper; salt them and drain most of their broth, keeping some aside. Season with freshly grated ginger and a sprinkle of white pepper (fig. 3).
In a wok, sauté the carrot brunoise with a garlic clove, a drizzle of extra virgin olive oil, and two tablespoons of lentil broth (fig. 4).
Then add the tomato sauce little by little, alternating with a few more tablespoons of lentil broth as needed, and cook for about 15 minutes over medium heat (fig. 5).
When the carrots appear cooked but still crunchy, adjust the salt, season with ground ginger, and turn off the heat (fig. 6).
Combine the carrots with the lentils, reserving some for the final garnish. Blend everything with an immersion blender until you get a creamy puree (fig. 7).
Pass the puree through a food mill to achieve a velvety consistency (fig. 8).
Serve hot, garnishing with a few tablespoons of ginger carrots, a handful of toasted bread croutons, and a drizzle of olive oil. And voilà… your lentil soup with ginger carrots is ready to be enjoyed!
Enjoy from Fefè’s kitchen!
