Italian Lentil Soup
Soups • Italian
Description
Recipe by Michael Smith, chef at a local American restaurant.
Ingredients
- Celery stalk 5 oz
- Carrot 5 oz
- Onion 10 oz
- Lentils 20 oz
- Garlic 0 oz
- Water 2½ l
- Green peppercorns 0 oz
- Salt 0 oz
- Fresh Rose Hips 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Heat vegetable oil in a skillet and sauté the rosemary sprigs. Once they release their aroma, transfer them to a tray with bay leaves and allow the oil to infuse for at least one day. Then, store the oil.
Step 2
Soak the lentils in cold water for 30 minutes.
Step 3
Peel the carrot and slice it thinly. Dice the onion and celery into small cubes.
Step 4
Peel the garlic, cut the cloves in half, and remove the green core.
Step 5
In a pot, sauté the garlic in vegetable oil until golden brown, then add the chopped vegetables.
Step 6
Sauté the vegetables until they are half-cooked, then add 450 grams of lentils to the pot, return the herbs along with the bay leaf, and pour in water. Cook the soup until the lentils are tender. Add salt towards the end of cooking.
Step 7
Blend the soup until smooth.
Step 8
Before serving, boil the remaining lentils until they are tender but still whole.
Step 9
Ladle the soup into bowls, then mound the cooked lentils on top. Drizzle with rosemary oil and sprinkle with freshly ground pepper.
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