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.
- 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
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!