As you probably can imagine I always cook a lot. Sometimes there are leftovers from recipes, ingredients I didn’t use up and I regularly try and come up with new ways to not let them go to waste.
Just like today- I found a bowl of sprouting lentils in the depths of my fridge, of which I only used a small part for a different recipe. After googling whether you could still eat sprouting lentils I found out they’re even healthier!
Because the heater in my office doesn’t work it’s quite cool in here and I thought a soup would be perfect to warm up a bit.
With the leftovers I found it was easy to create a soup from scratch. My secret ingredient for this one is Parmesan rind. I got to admit I usually throw them away, but it’s perfect for this recipe. You simply let it cook with the soup and it gives off an amazing taste.
Lentil Soup
Ingredients
- 150 g lentils dry
- 1 onion
- 3 stems spring onion
- 2 tablespoons clarified butter
- 1 shot of balsamic vinegar
- 1/4 l white wine
- 3/4 l beef broth and vegetable broth mixed
- 2 tablespoons tomato paste
- 2 sprigs rosemary
- 2 bay leaves
- 1 piece parmesan rind
- Cream optional
Instructions
- Place the lentils in a bowl overnight in about three times the amount of water. The next day, drain the water and cover with cling film. After about 2 days the lentils should start to sprout.
- Of course, you can also make the recipe with normal lentils and simply continue processing them normally after soaking them in water without letting them sprout.
- Cut the onion and spring onion into small pieces.
- Heat butter in a pot and fry the onion in it.
- Add the lentils and also fry them a little.
- Deglaze with balsamic vinegar and pour in white wine. Simmer briefly and add the broth.
- Put in tomato paste and stir.
- Add rosemary and laurel and put the lid on the pot. Simmer at low heat for about half an hour.
- Simply add the parmesan rind.
- Add some water if the liquid is already reduced and let it boil for another hour. The total cooking time is about 90 minutes.
- When the soup is ready, season with a little salt and pepper. Take out the parmesan. Puree part of the soup with a hand blender and serve with toasted sourdough bread.
- If you want it to be even creamier, you can add another tablespoon of cream per portion.
This post is also available in English!
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