Lentil soup with langoustines
6 servings
30 minutes
Lentil soup with langoustines is a refined blend of the earthy flavor of French Puy lentils and the delicate marine aroma of langoustines. This recipe hails from Mediterranean culinary tradition, where simple yet noble ingredients create a harmony of flavors. The lentils give the soup richness and a light nutty note, while truffle oil and cream enrich its texture, making it silky and luxurious. Langoustines sautéed with curry, salt, and pepper add spiciness and sophistication. Served hot, this soup warms and delights, making it perfect for both everyday dinners and special occasions. Each spoonful is a journey into the world of refined flavors where the Mediterranean meets the elegance of French gastronomy.
1
For the bouquet garni, tie together a bay leaf, a sprig of fresh thyme, a few parsley leaves, and celery.
- Bouquet garni: 1 bunch
2
Cut the carrot into 3 pieces, the onion into 4. Clean the langoustines.
- Carrot: 1 piece
- Onion: 1 head
- Langoustines: 12 pieces
3
Place the lentils (without soaking) in a large pot with the vegetables, garlic, and bouquet garni. Cover with cold water and bring to a boil.
- Puy lentils: 250 g
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 1 clove
- Bouquet garni: 1 bunch
4
Cook over medium heat until the lentils start to burst. This should take about 15 minutes - no longer, or it will turn into mush.
5
Strain through a sieve, reserving 250 ml of the broth.
- Puy lentils: 250 g
6
Throw away garlic, vegetables, and the bouquet garnish.
- Garlic: 1 clove
- Carrot: 1 piece
- Onion: 1 head
- Bouquet garni: 1 bunch
7
Blend the lentils in a blender, adding some broth to achieve a smooth, homogeneous puree.
- Puy lentils: 250 g
8
Pour back into the pot and dilute with the remaining broth.
- Puy lentils: 250 g
9
Salt, pepper, and stir until boiling.
- Sea salt: to taste
- Freshly ground black pepper: to taste
10
Add truffle oil and cream.
- Truffle oil: 2 ml
- Cream 40%: 150 ml
11
To prepare langoustines, sprinkle them with ground curry, salt, and pepper.
- Curry: 1 teaspoon
- Sea salt: to taste
- Freshly ground black pepper: to taste
12
Heat the pan and when you feel the heat, add oil. Sauté for a minute on each side until the langoustines turn pink and become firm to the touch.
- Olive oil: 2 tablespoons
- Langoustines: 12 pieces
13
Heat the soup and pour it into 6 warmed plates. Top each with 2 langoustines and serve.
- Puy lentils: 250 g
- Langoustines: 12 pieces