Italian Lentil Soup
10 servings
60 minutes
Recipe by Mirko Zago, Chef of Bro & N.
1
Heat vegetable oil in a pan and fry the rosemary sprigs in it. Once they release their aroma, place them in a tray with bay leaves and let the oil steep for at least a day, then store the oil.
- Fresh rosemary: 5 g
- Olive oil: 60 ml
2
Soak the lentils in cold water for 30 minutes.
- Green lentils: 550 g
3
Peel the carrot and slice it thinly. Dice the onion and celery into small cubes.
- Carrot: 120 g
- Onion: 240 g
- Celery stalk: 120 g
4
Peel the garlic, cut the cloves in half, and remove the green core.
- Garlic: 40 g
5
Sauté garlic in vegetable oil until golden in a pot, then add chopped vegetables.
- Garlic: 40 g
- Olive oil: 60 ml
- Carrot: 120 g
- Onion: 240 g
- Celery stalk: 120 g
6
Sauté the vegetables until half-cooked, add 450 grams of lentils to the pot, return the herbs with bay leaves, and pour in water. Cook the soup until the lentils are done. Add salt at the end of cooking.
- Green lentils: 550 g
- Fresh rosemary: 5 g
- Water: 2.5 l
- Salt: 30 g
7
Blend the soup into a puree.
8
Boil the remaining lentils so that they stay whole.
- Green lentils: 550 g
9
Pour the soup into bowls, top with boiled lentils. Drizzle with rosemary oil and sprinkle with freshly ground pepper.
- Green lentils: 550 g
- Olive oil: 60 ml
- Black peppercorns: 2 g