Verdict on the new lentil soup recipe I tried:
- not appetizing in appearance but gustable soup.
The recipe
Peel a large onion and chop it finely, then let it soften over a moderate to low heat with a little olive oil. Peel three cloves of garlic, slice them thinly, then add to the onion with a handful of chopped bacon or pancetta. Chop a small bunch of parsley and stir it in.
Wash 250g of lentils thoroughly, then stir them into the onion and bacon. Pour over a litre of stock or water and bring to the boil, skimming off any froth that comes to the surface. You can add a bay leaf or two if you like. Turn the heat down so that the lentils simmer merrily, then almost cover the pot with a lid and leave until they are tender, but far from collapse – about 30 minutes, depending on your lentils. Blitz half the soup in a blender and return to the pan.
Finely shred six spring onions, warm a little oil in a nonstick pan and fry the onions until crisp. Dry in a piece of kitchen paper.
Season the soup with salt, black pepper, lemon juice and a few mint leaves, tasting as you go. Ladle the hot soup into warm bowls, add a large spoonful of ricotta to each and top with the fried onions. Enough for 4.
The trick
The consistency of this soup, both velvety and rough textured at the same time, is achieved by blending half the soup to a purée. But you can alter the consistency to taste depending on how much of it you leave unblended. Blitz the soup entirely, if you wish, to make a thick and smooth soup.
The twist
Once the onions are soft, you can add ground spices – perhaps a proprietary curry mix – to them and let it cook briefly before adding the stock. Use thick yogurt instead of ricotta or a stirring of soured cream.
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