Monday, 25 November 2013

Italian Lentil Soup

Apologies for having posted so many soup recipes lately, it's just that I have been in that sort of soupy state of mind now with the leaves falling, seasons changing and ice covering the ground in the mornings.
This pot of goodness however, is definitely worth mentioning! It tastes very Italian (without being pizza or pasta!), and it is as comforting as can be. I thank the little magic bay leaf for that, it's incredible how one little ingredient like that can add so much! It is also the first time as far as I know, that I've used wine in a soup, it gives it a very rich undertone, which certainly isn't a bad thing!

Italian Lentil Soup
(Serves 2, about 345 calories each)

The basil leaves really complimented the soup!

1 tsp olive oil
1 medium white onion, chopped
120g red lentils (I only had brown - increased cooking time)
500ml stock (plus extra for later)
100ml red wine
1 bay leaf
1/2 tsp each of thyme, nutmeg and mixed herbs
1 tsp brown sugar
A good squeeze of lemon juice
Salt and pepper to taste

- In a medium pan, start by heating up the oil and soften the onions for about 5 minutes.

- Pour in the stock, wine, lentils and seasoning. Cover and simmer on medium-low heat for about 15-20 minutes until the lentils are tender.

- Now, remove the bay leaf and whizz smooth with a stick blender. You don't have to do this, but you will end up with a much richer texture this way. Season with salt and pepper to taste and add water if the soup is too thick. I think I added a good couple of hundred millilitres extra.

- Right before serving, squeeze in juice of 1/2 lemon, and garnish with basil leave, if you have some at hand. Serve with good crusty bread on the side, and tuck in!

Original source:

- Jules

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