The simple and light lentil soup is a genuine soup with no sautéed ingredients. It is prepared with dried lentils soaked and vegetables that, in addition to giving it more flavor and body, delicately perfume it.
It is a basic preparation that is also suitable for children, but everyone can enrich it according to their personal taste.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 368.64 (Kcal)
- Carbohydrates 58.42 (g) of which sugars 3.28 (g)
- Proteins 23.40 (g)
- Fat 3.55 (g) of which saturated 0.55 (g)of which unsaturated 0.82 (g)
- Fibers 15.29 (g)
- Sodium 413.90 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/8 cups dried lentils
- 8 1/2 cups water (warm for soaking)
- 1 teaspoon coarse salt
- 1 pinch baking soda
- 2 oz red onion (dry)
- 2 leaves bay leaves (small or 1 large)
- 7 oz tomato pulp
- 2 oz carrots (1-2 carrots)
- 1 1/2 oz celery
- Half potato (optional)
- 4 1/4 cups water (for cooking)
- As needed extra virgin olive oil
- As needed salt
- As needed pepper
Tools
- Saucepan high diameter 8 5/8 inches
Preparation
To prepare the simple and light lentil soup, soak the dried lentils for a couple of hours, adding half a teaspoon of coarse salt and half a teaspoon of baking soda.
After this time, rinse them well under running water.
With a kitchen knife (I recommend this), prepare a chop of onion, celery, and carrots on a cutting board.
In a pot, combine the chop, lentils, chopped tomatoes, half a potato cut into cubes (for a creamier final result), and bay leaves.
Add about a liter of water and, covering with the lid, bring to a boil.
Once it reaches a boil, salt, lower the heat and continue cooking, leaving a vent between the pot and lid.
It is generally advised to salt legumes only at the end to avoid their skins hardening, but I’ve noticed that in this way, legumes absorb little salt remaining a bit bland.
If more water is needed, add it hot.
Cook until the lentils are done but not mushy; it will take about half an hour.
The simple and light lentil soup is now ready.
Serve with freshly ground black pepper and a drizzle of extra virgin olive oil.
Storage
In the fridge in an airtight container, for a couple of days. Once cooked and cooled, it can be frozen if we haven’t used previously frozen ingredients.
In the fridge in an airtight container, for a couple of days. Once cooked and cooled, it can be frozen if we haven’t used previously frozen ingredients.
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