{"id":8622,"date":"2020-01-27T10:07:54","date_gmt":"2020-01-27T09:07:54","guid":{"rendered":"http:\/\/www.avocadobanane.com\/?p=8622"},"modified":"2020-01-27T10:14:50","modified_gmt":"2020-01-27T09:14:50","slug":"lentil-soup","status":"publish","type":"post","link":"https:\/\/www.avocadobanane.com\/en\/lentil-soup\/","title":{"rendered":"Lentil Soup"},"content":{"rendered":"

As you probably can imagine I always cook a lot. Sometimes there are leftovers from recipes, ingredients I didn’t use up\u00a0and I regularly try and come up with new ways to not let them go to waste.<\/p>\n

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!<\/p>\n

\"Linsensuppe<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"Linsensuppe<\/p>\n

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Lentil Soup<\/h2>\n
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Ingredients<\/h3>
  • 150<\/span> g<\/span> lentils<\/span> dry<\/span><\/li>
  • 1<\/span> onion<\/span><\/li>
  • 3<\/span> stems spring onion<\/span><\/li>
  • 2<\/span> tablespoons<\/span> clarified butter<\/span><\/li>
  • 1<\/span> shot of balsamic vinegar<\/span><\/li>
  • 1\/4<\/span> l<\/span> white wine<\/span><\/li>
  • 3\/4<\/span> l<\/span> beef broth and vegetable broth<\/span> mixed<\/span><\/li>
  • 2<\/span> tablespoons<\/span> tomato paste<\/span><\/li>
  • 2<\/span> sprigs rosemary<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 1<\/span> piece<\/span> parmesan rind<\/span><\/li>
  • Cream<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • Cut the onion and spring onion into small pieces.<\/div><\/li>
    • Heat butter in a pot and fry the onion in it.<\/div><\/li>
    • Add the lentils and also fry them a little.<\/div><\/li>
    • Deglaze with balsamic vinegar and pour in white wine. Simmer briefly and add the broth.<\/div><\/li>
    • Put in tomato paste and stir.<\/div><\/li>
    • Add rosemary and laurel and put the lid on the pot. Simmer at low heat for about half an hour.<\/div><\/li>
    • Simply add the parmesan rind.<\/div><\/li>
    • Add some water if the liquid is already reduced and let it boil for another hour. The total cooking time is about 90 minutes.<\/div><\/li>
    • 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.<\/div><\/li>
    • If you want it to be even creamier, you can add another tablespoon of cream per portion.<\/div><\/li><\/ul><\/div><\/div>\n
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      \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      As you probably can imagine I always cook a lot. Sometimes there are leftovers from recipes, ingredients I didn’t use up\u00a0and 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 […]<\/p>\n","protected":false},"author":2,"featured_media":8633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[273],"tags":[],"class_list":["post-8622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en"],"_links":{"self":[{"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/posts\/8622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/comments?post=8622"}],"version-history":[{"count":5,"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/posts\/8622\/revisions"}],"predecessor-version":[{"id":8634,"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/posts\/8622\/revisions\/8634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/media\/8633"}],"wp:attachment":[{"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/media?parent=8622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/categories?post=8622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.avocadobanane.com\/en\/wp-json\/wp\/v2\/tags?post=8622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}