Abruzzo Lentil Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, fine, preferably Lenticchie di Castelluccio or Santo Stefano
- 1 packet soup greens
- 3 clove (s) garlic
- olive oil
- 1 bay leaf, dried
- 1 liter water
- 1 teaspoon, leveled chili pepper
- thyme
- 500 g auberine (s)
- 500 ml tomatoes, happened
- 1 tablespoon balsamic vinegar
- salt
- some pecorino, grated
- possibly pasta or toasted bread as an insert
Print Recipe
Pin Recipe Instructions
- Experience has shown that it is not necessary to soak the small lenses beforehand.
- Clean and finely chop the garlic and soup greens and sauté everything briefly in olive oil in a large saucepan. Add the lentils and sweat them briefly, then pour in the water and bring to the boil. Season the broth with the bay leaf, peperoncino and thyme. If necessary, skim off the foam with a slotted spoon while cooking.
- Cut the aubergines into approx. 1 cm cubes and let them infuse in a separate pan in olive oil over medium heat and season with salt.
- After a good 30 minutes, the lenses should be through. Only now add salt to the soup, add the balsamic vinegar, the tomato sauce and the aubergine cubes and let everything steep for another 5 - 10 minutes on a low heat. If necessary, season again with peperoncino.
- Serve with a little grated pecorino cheese.
- Tip:
- The soup can be eaten as it is or with additional filling additions. There are traditionally two options for this: white bread cubes roasted in olive oil or pasta. If you want to do it correctly, you can of course use Pasta alla Chitarra as pasta, i.e. spaghetti or macaroni from Abruzzo with a square cross-section. But if the geometry is not that important, round noodles will also taste quite good.
- Regardless of the shape of the pasta, it should be cooked in a separate saucepan instead of in the soup.
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