An invigorating and nutritious vegetarian dish that is a classic comfort food of the colder seasons.
Light and satiating, lentil soup is perfect if you want something light but equally satisfying.
To make it nutritionally complete, accompany it with some toasted bread croutons or add a handful of short pasta, such as ditalini, rice, buckwheat or another grain of your taste, while cooking: in this case, it can be considered an excellent one-pot meal.
- 9 oz of lentils
- 10 cherry tomatoes
- 2 carrots
- 1 celery rib
- 3 potatoes
- 1 leek
- salt and pepper to taste
- extra virgin olive oil to taste
- 1 cup of vegetable broth (optional)
In order to start the preparation of lentil and potato soup, you must focus on lentils.
You will have to cook them in hot water for 15 minutes.
In the meantime peel the potatoes, wash them and cut them into small pieces.
Cut the white onion, celery stick and carrots into small pieces.
Decide on the size of the chunks to make based on the look you want to give your dish when you serve it at the table.
Adjust the cooking time and when to add the vegetables to the lentils so that all the ingredients are cooked evenly.
Add the vegetables to the lentils and cut the cherry tomatoes in half as well and add these to the mixture.
Continue to cook adding salt and pepper when the lentils begin to cook.
If you need to add more cooking liquid you can use hot vegetable stock.
When the vegetables are cooked, add a little oil and turn off the flame.
The soup will be served still hot in order to appreciate it at its best.
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