I had guests last night and I served them this red lentil soup in a crust. Super easy to prepare, and it always makes a great impression.
In no time you can prepare a quick little lentil soup, and when you’re about to serve the appetizer, transfer the soup into cocottes or bowls, cover and seal with a pastry sheet and bake.
You know how much I love lentils (what’s the name of my blog?) and I make them in so many ways and colors.
Below I leave you some example recipes of lentil soups, and other lentil recipes, but if you also want main courses, lentil loaves, bread, sprouts, pasta or crackers, you’ll really find everything on the blog.
- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for red lentil soup in a crust
- 1/3 cup mixed mirepoix (celery, onion, carrot)
- 1 cup red lentils
- 3/4 cup tomato passata (organic)
- 3 1/8 cups vegetable broth
- 1 tsp curry
- 1 roll whole-wheat puff pastry
- 2 tbsp extra virgin olive oil
Steps for red lentil soup in a crust
First of all, as always, rinse the lentils very well.
In a pot pour a drizzle of oil, add the chopped mirepoix and let it sweat over medium heat for a couple of minutes.
Now add the vegetable broth, the well-drained lentils, the tomato passata, stir well and cook for 10 minutes.
Add the curry (or turmeric) and cook for another 5 to 10 minutes, taste — these are split red lentils so they cook very quickly.
If you prefer a velouté, blend with an immersion blender for a few seconds.
Pour into a large bowl or into small individual cocottes, close with a circle of pastry, brush with water and if you like sprinkle with chopped rosemary.
Bake in the oven at 392°F for 15 minutes until golden.
First of all, as always, rinse the lentils very well.
Put celery, onion and carrot in the bowl, give a few pulses at speed 7, add a drizzle of oil and run 3 minutes at 212°F speed 1.
Add the well-drained lentils, the tomato, the vegetable broth, run 15 minutes at 212°F counterclockwise speed 1.
In the last minutes add curry or turmeric. If you prefer a velouté, run 30 seconds at speed 4.Pour into a large bowl or into small individual cocottes, close with a circle of pastry, brush with water and if you like sprinkle with chopped rosemary.
Bake in the oven at 392°F for 15 minutes until golden.
Daniela’s tips
Store the cooled lentil soup sealed in an airtight container in the refrigerator until the next day.
Do not keep the lentil soup in the refrigerator for more than a couple of days; rather, freeze it.
If you need to reheat it do not use the microwave; heat it to a boil in a pot on the stove.
FAQ (Questions and Answers)
Can I use other types of lentils?
Certainly, but they have longer cooking times, so adjust the liquid and in any case count on about 30 to 40 minutes of cooking depending on whether they are small or larger lentils.
Do I need to soak the lentils?
If they are split red lentils you don’t need to soak them, just rinse thoroughly. If instead they are whole (not split) lentils, I always recommend soaking them for 2 to 4 hours.
Can I make this soup with other types of legumes?
Sure, you can make it with cannellini beans, borlotti beans or black-eyed peas, for example.
If I don’t like curry can I omit it?
Of course, instead add some chopped fresh herbs or finish with a few drops of lemon juice.
