Neapolitan Lentil Soup
4 servings
30 minutes
Neapolitan lentil puree is a delicate and aromatic dish of Italian cuisine, rooted in the ancient traditions of southern Italy. Lentils infused with the flavors of onion, carrot, and celery turn into a velvety puree with a rich and soft taste. The addition of butter and cream gives the soup sophistication, while pasta adds texture and makes it more filling. Crispy croutons with grated Swiss cheese become the perfect complement, adding contrast of flavors and aromas. This soup not only warms on cool days but is also a nutritious and healthy meal rich in protein and fiber.
1
Sort the lentils, rinse 2-3 times in cold water, and cover with water. Add onion, carrot, celery (peeled but not chopped) and cook until the lentils are fully cooked, adding salt.
- Lentils: 400 g
- Onion: 40 g
- Celery root: 40 g
- Carrot: 40 g
- Salt: to taste
2
Remove the vegetables and strain the lentils with the liquid through a sieve.
3
Season the soup with oil and cream, add pasta boiled in water and cut into 0.5 cm pieces. Serve separately thin toasts sprinkled with cheese and browned in the oven.
- Butter: 40 g
- Cream: 80 g
- Pasta: 40 g
- White bread: 200 g
- Swiss cheese: 40 g