Lentil soup with pork and blue cheese
8 servings
90 minutes
Lentil soup with pork and blue cheese is an exquisite and rich version of the traditional Turkish soup. Its history traces back to the rich cuisine of the Ottoman Empire, where lentils were a staple in hearty dishes. The velvety texture of lentils pairs wonderfully with tender pork, adding depth to the broth, while the tangy blue cheese introduces a subtle, noble sharpness. A light hint of lemon and the aroma of fresh basil make each spoonful of this soup rich and multifaceted. This soup is the perfect winter dish, warming and filling with coziness. Served with fresh bread or flatbreads, it can become a complete main course that impresses with its flavor richness and interesting ingredient combinations.
1
Prepare the broth. Place the meat (lean pork) in water, bring to a boil, carefully remove the foam, and cook on low heat. Add crushed black and fragrant peppercorns. Then remove the meat and set it aside.
- Pork: 300 g
- Black peppercorns: 6 pieces
- Allspice: 10 pieces
2
Strain the broth, add salt, squeeze in the juice of half a lemon, and put it back on low heat.
- Salt: pinch
- Lemon: 0.5 piece
3
Add lentils to the broth.
- Red lentils: 200 g
4
While everything is cooking, chop the onion finely and cut the carrot into medium sticks. Then lightly sauté them separately in small cubes of butter, sprinkling the onion with a bit of sugar during the process for a caramel-soft texture.
- Red onion: 1 head
- Carrot: 2 pieces
- Sugar: 2 teaspoons
- Butter: 40 g
5
Cut large, very ripe tomatoes in half and grate them (discard the skin).
- Tomatoes: 2 pieces
6
Add onion, carrot, and crushed tomatoes to the lentil broth.
- Red onion: 1 head
- Carrot: 2 pieces
- Tomatoes: 2 pieces
7
Add blue cheese, halved olives, and gently mix everything together.
- Mould-ripened cheese: 50 g
- Greek olives (Kalamata): 10 pieces
8
At the end, add pieces of boiled meat the size of half a matchbox, fresh basil, and two pinches of ground nutmeg to the soup.
- Pork: 300 g
- Green basil: 30 g
- Nutmeg: pinch
9
Remove from heat and let it sit for a while.
