Lentil Soup

Hello friends!

Here’s a truly autumnal recipe! And I love it! I hope you’re going to love it just as much…

Here is my lentil soup.

The secret to mastering the cooking of my lentil soup

I suggest making this recipe – and I believe it’s a first on the blog! – using a pressure cooker. It’s true that I rarely cook with this method, but I must admit, for this lentil soup, it’s absolutely perfect! Cooking time is cut in half and it preserves 80% more vitamins compared to traditional pots. That means 50% energy savings, since the cooking time is shorter – and honestly, in these times, we won’t complain…

I also find it helps the lentils keep their “shape” better. You don’t end up with a mushy texture. 😉 The photo speaks for itself!

And in a Dutch oven…

That said, this recipe will adapt just fine to cooking in a Dutch oven. You’ll just need to allow for a longer cooking time. In that case, I recommend a low simmer, even if that means extending the cooking time a little more…

Vegetarian, vegan or not?

I’ve classified this lentil soup under several categories on the blog, including Vegetarian. You’ll see I use smoked pork belly in this recipe. Not very veggie, right!? 😉 Of course, you can simply omit this ingredient if you want a vegetarian – even vegan – dish.

Breads to serve with this lentil soup

I recommend serving my lentil soup with toasted bread, possibly drizzled with olive oil, or with pretzels, or even simit – those Turkish sesame-coated breads – and I’ll be sharing the recipe very soon!

Nutritional intake

A quick word about lentils… (Source: Doctissimo) Lentils are packed with good nutrients, making them a great choice for your health. They promote fullness and satiety, and can help with weight loss. Thanks to their low glycemic index, they’re recommended for people with diabetes, and may even help prevent it. Lentils are high in fiber, which contributes to preventing certain diseases. The National Nutrition and Health Program encourages consumption of legumes like lentils at least twice a week, as a source of plant-based protein.

Lentils combine complex carbohydrates (starch) with plant proteins. Among legumes, they have the lowest amount of fermentable carbohydrates in the gut, making them the most digestible. They’re rich in fiber and vitamin B9, and are also a source of vitamin B1, copper, manganese, and selenium – antioxidant trace elements. Lentils also provide potassium, magnesium, iron, zinc, and other B vitamins, except for B12.

Let’s get back to the steps of our lentil soup recipe…

The necessary utensils:

A pressure cooker (or a Dutch oven),
A cutting board,
A good paring knife,
And a peeler.

That’s all!

Apron on, shall we get started?

The recipe, Chef!

Print Recipe

Lentil Soup

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dinner – French

Serves: 4 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 20 min

Ingredients

• 1/2 onion
• 2 tablespoons of olive oil
• 1 large carrot
• 2 cloves of garlic
• 1 leek white
• 1 slice of smoked pork belly (80 g)
• 175 g of green lentils
• 1 chicken or vegetable stock cube
• 1 liter of water
• 200 g of chopped tomato pulp
• A few fresh coriander leaves
• Salt
• Pepper

Instructions

1

Rinse your lentils in cold water 2 or 3 times. Set aside.

2

Heat the oil and add the roughly chopped onion.

3

Add the peeled garlic, the peeled carrot cut into cubes, the leek cut into chunks, and the smoked pork belly cut into thick lardons.

4

Cook over medium-high heat for 3–4 minutes, stirring occasionally.

5

Add the lentils, stock cube, tomato pulp, water, and a bit of salt.

6

Cook for 14 minutes in a pressure cooker (from the moment it starts whistling) or 45 minutes in a covered pot.

7

At the end of the cooking time, season with salt and pepper.

8

Sprinkle with fresh coriander just before serving.