Recipe by Caithi Romeo
I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.
Top Review by Peachie Keene
A bit tedious.... but OH so good! I had everyone eating it - even the picky eaters. And to think how nutritious each serving is. It was even better for leftovers. Now on a more personal note, I served mine with the cooked prosciutto, shredded romano cheese, and olive oil drizzled on top. Mmmm.... UPDATE!: I roasted some jalapenos, prosciutto, and garlic drizzled with evoo in the oven on 350 until just a tad bit crispy, removed, and minced. We put a dollop of the final product atop the soup and sprinkled with parmesan cheese. Our new favorite way to eat this dish!
- 1 1⁄2 liters liquid vegetable stock
- 1 (500 g) bag red lentils, thoroughly washed and drained
- 2 garlic cloves, minced
- 1 1⁄2 large onions, diced
- 1 1⁄2 large red capsicums, diced
- 1 1⁄2 large carrots, diced
- 1⁄4 bunch celery, diced
- 1 bunch spinach, chopped
- 2 medium tomatoes, diced
- 1 large leek, chopped
- 200 g mushrooms, chopped
- 250 g green beans, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1⁄2 tablespoon fresh ground pepper
- 1 1⁄2 tablespoons tomato paste
- salt, to taste
- shaved parmesan cheese
- 250 g prosciutto, if wanted
Directions See How It's Made
- Add vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
- Once boiling, reduce to a simmer and cover.
- This is where I start to chop up vegetables and add as each vegetable is prepared.
- I usually add in this order carrot, green beans, leek, celery, capsicum, spinach, tomato then mushrooms.
- Add tomato paste.
- Keep pot covered and stir every 10- 20 minutes until lentils have broken down, usually 60 to 90 minutes.
- If the soup dries out add water.
- Add parsley, oregano and basil, and then simmer for another 10 minutes.
- I usually then turn off stove, leave it covered until cooled then refrigerate overnight.
- It is worth this process, however it can obviously be eaten straight away.
- Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
- Hope you enjoy this as much as we all do!