Lentil Soup
In the autumn season, I love cooking legumes, which I rank among my favorite dishes, healthy and tasty. I used to prepare the lentil soup for my children when they were very young, and I still cook it now because it is quick and flavorful! This easy and delightful soup is prepared after soaking the dry lentils for about 2 hours. Delicious and tasty, we enjoy lentils both as a soup accompanied by bread croutons and with the addition of pasta or rice, but also as a tasty side dish. Another delicious way to enjoy them is warm in a salad with oil, salt, vinegar, and bay leaves; they are easily digestible. I used a tablespoon of BIMBY STOCK CUBE
Discover the recipe!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: servings for 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 142.90 (Kcal)
- Carbohydrates 22.74 (g) of which sugars 0.26 (g)
- Proteins 8.43 (g)
- Fat 2.53 (g) of which saturated 0.40 (g)of which unsaturated 0.67 (g)
- Fibers 4.01 (g)
- Sodium 1,029.06 (mg)
Indicative values for a portion of 200 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 for lentil and potato soup
RED LENTIL SOUP
- 14 oz red lentils
- bay leaves (three leaves)
- garlic
- peeled tomatoes (about 4)
- extra virgin olive oil
- salt
- celery (1 stalk)
- carrot (1 small)
- water
PORTIONS AND COOKING
portions: 2.6 to 2.8 oz per person.
boiled: one and a half hours after soaking the large type, one hour for the smaller ones without the need for soaking.
nutritional value: regulate blood sugar and cholesterol levels, rich in iron.
Tools for making lentil soup
USEFUL TOOLS FOR MAKING LENTIL SOUP
- Pot (large)
- Cutting board
- Knife
- strainer
Preparation of lentil soup
How to prepare lentil soup
Soak the lentils for 2 hours, remove any debris from the harvest, dry peels, or twigs floating on the water’s surface.
After the necessary soaking time, drain the lentils and rinse them under running water.
Take three or four peeled tomatoes and chop them into cubes with a knife.
Take a stalk of celery and a carrot and chop them roughly.
You can add herbs to taste: I use bay leaves and garlic.
To prevent the garlic from breaking apart and mixing with the soup, place the herbs in a small strainer (I use the one for chamomile).
Place the lentils in a pot and cover them with cold water to fully submerge them. Lentils double in volume when cooked, so ensure there’s always enough water to prevent them from burning. If during cooking the lentils absorb all the water but are not yet cooked, you can add more water, preferably hot, to avoid stopping the cooking process.
Add the chopped vegetables and the strainer with the herbs. If you don’t have a strainer, simply add the herbs directly into the pot.
Add a pinch of baking soda.
Bring to a boil, then lower the heat and cook for an hour and a half. Salt them 5 minutes before the end of cooking.
Remove from heat and enjoy with a drizzle of extra virgin olive oil, or use them as an ingredient for your recipe.
HOW TO COOK LENTIL SOUP WITH A PRESSURE COOKER
After soaking, pour the lentils into the pressure cooker and add water just to cover them, not too much. Add the vegetables and herbs you prefer cold, season with a drizzle of extra virgin olive oil, close the pressure cooker, and cook the lentils for 15-20 minutes from when the cooker starts whistling. After the indicated time, turn off the heat and wait for the steam to escape completely before opening the lid. Open the lid, salt the cooked lentils, and use them as desired.
BIMBY LENTIL SOUP
Start with the initial sauté: in the Bimby jug, place the peeled and chopped carrot and the chopped celery. Chop everything for 4 seconds at speed 7. Add the oil and sauté for 5 minutes at 212°F speed 1.
Add the lentils, 300 ml of water, the peeled tomatoes, the bay leaf, salt, and cook for 30 minutes at 212°F soft counterclockwise speed.
See also:
advice and notes
We can use pre-cooked lentils by following the procedure described above, naturally without soaking.
You can also make a good velvety soup: just put everything in an immersion blender. Blend, and your creamy soup is ready. Sprinkle with grated cheese and serve with toasted bread slices or croutons.
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