Lentil Soup
Lentil Soup does not have to be a chore to make or eat. This is a recipe that is easy and delicious. Given a good stock, it is hard to go wrong making a soup. One can not emphasize enough “given a good stock”. We will include a stock recipe, for those of you who want to make your own. If you are going to buy, try to find a supplier that has fresh or frozen stock, the stuff out of a can hardly resembles the stuff we call stock.
1 cup of green lentils
2 litres of stock
50 grams of pancetta
50 grams of sopressata
100 grams onion
15 grams garlic
75g Tomato paste
One can add any aromatic vegetable they have in there house as well (carrots, celery, turnips)
- Chop onions pancetta and sopressata to about the same size as the lentils. Mince the garlic fine.
- Add a small amount of canola oil to a pot on medium heat cook the pancetta to render some of the fat. Once then start to turn a little colour add the onions and cook them until they start to turn translucent then add the garlic and cook for another 3-5 minutes. Add the tomato paste and disperse.
- Add the lentils and stock at the same time
- Once the stock has started to boil turn down the heat and add salt to taste. This is very important because you want the seasoning from the cooking liquid to season the lentils all the way through. Just like cooking pasta.
- The lentils are done when they are soft but have a little bite.
- Garnish with sopressata and enjoy!