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Lentil soup – the recipe from Cooks but good

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In addition to being delicious, lentil soup is also an energetic, substantial and vitamin-rich dish. It is characterized by its strong flavor given by the aromatic note of paprika but, if you like a more delicate taste, you can eliminate or replace it.
To embellish the dish and make it truly irresistible are small meatballs, prepared without eggs and bread. An excellent single dish during winter evenings that the whole family will enjoy, both adults and children! If you are vegetarian, you can eliminate the meatballs and replace them with pumpkin, potatoes or spelled: the variations are equally delicious.
The soup is easy to make, only a few simple and genuine ingredients are needed: a light sauté, the Hybla organic “Datterino puree” and the organic dry “Green Lentils” from I fornai Siciliani, which do not require a night of soaking but can be cook at the moment.
A tasty lentil soup that you can make more or less soupy according to your tastes. We recommend you enjoy it with a drizzle of raw organic extra virgin olive oil and some croutons. A mouth-watering dish!

RECIPE

Scope Single dish, First course, Second course
  • 500 g ground beef slim
  • 4 spoons extra virgin olive oil Lo Castro
  • 2 carrots
  • 1 celery stalk
  • 1 onion
  • 250 ml Datterino tomato puree Fiber
  • 5 glasses of water
  • 300 g dried green lentils The Sicilian Bakers
  • 2 garlic cloves
  • smoked paprika to taste optional
  • sale q.b.
  • pepe q.b.
  • 1 leaf laurel
  • In a bowl mix the minced meat with a pinch of salt and pepper. Then, form very small balls and leave them aside.

  • In a pot or pan with high sides, prepare the sauce with chopped garlic and onion, diced celery and carrots. Add the meatballs and brown them well on a high heat for about ten minutes.

  • Pour the tomato puree into the pan and let everything simmer for 5 minutes, then add the water, 1 teaspoon of salt and continue cooking the meatballs in the sauce. When the water first boils, add the lentils and bay leaves, then leave the soup to cook over a low heat, covered, for a good 30 – 40 minutes.

  • Remove the pan from the heat and check that the lentils are cooked: if necessary, you can add water and put them back on the heat, but without exceeding the time otherwise they will be ruined.

  • Enjoy the soup piping hot with a drizzle of raw oil, accompanying it with croutons.

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