There lentils soup, made in this recipe with the finest lentils from Castelluccio da Norcia, is a tasty and nutritious first course. Simple in the ingredients and easy in the process, it is perfect for dinners on winter evenings.
Ingrediants
- 250 g of Castelluccio lentils
- 4 medium-sized red tomatoes
- 1 slice of lard
- 1/2 clove of garlic
- 2-3 sage leaves
- extra virgin olive oil
- salt
There lentils soup it is a tasty, healthy and nutritious first course that with its countless variations is traditional in many parts of Italy, where the cultivation of lentils is quite ancient.
There lentil from Castelluccio da Norcia, protagonist of the Umbrian recipe that we propose, is a product whose goodness and quality are also recognized by the IGP brand. Small, very tasty and with a thin skin, it is absolutely perfect in soup, to be enjoyed without adding pasta or other cereals.
Lentils are legumes known for their high nutritional value: they are an excellent source of vegetable proteins and are rich in iron, phosphorus e vitamins of the group B. There is a great variety of lentils, which differ in terms of size, color and flavor and consequently an infinite number of different preparations ranging from the more classic Stewed Lentils to the delicious Maltagliati with lentil ragout, passing through an ethnic specialty such as Dahl of peeled red lentils.
And if you like them creams And velvety try the Lentil soup made with a part of peeled red lentils or the delicious Lentil and Mushroom Soup.
And among the best legume soups with which to pamper your winter dinners, there are certainly also the Chickpea Soup and the Bean Soup.
OTHER TASTY RECIPES: Green lentil, ginger and turmeric soup, Red lentil soup, Lentil cream with chives, Pasta and lentils
How to prepare: Lentil soup
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
40 min
- Portions
-
4
How to prepare: Lentil soup
Making this lentil soup is very simple. In a saucepan pour two liters of cold water, add the lentils, place on the stove, bring to a boil and from this moment let them simmer for 15 minutes. In the meantime, put the chopped lard slice with the garlic, the chopped parsley, the diced tomatoes in a saucepan, add salt, pour in a liter of water, place on the stove, and bring to a boil.
At this point, add the lentils well drained from their cooking water, stir, cook for 5/10 minutes, making sure that the lentils do not overcook, withdraw and flavor the soup with two-three turns of raw oil poured slowly
Serve your lentil soup hot. You can accompany it with homemade bread croutons toasted in a pan with a drizzle of oil.
.
