Slow-cooked lentil soup, thick and nourishing
8 pers.
Ingredients · Servings 8
- 2 liters Green lentils
- 250g Onion
- 2 liters of water
- 4 tablespoons soy sauce
- 3 tablespoons of flat-leaf parsley sprigs
- 1 tablespoon olive oil
- Croutons
Method · 55 min
- Peel the onions and slice them thinly so they soften easily during cooking and give the soup its sweetness. Heat the olive oil in a large Dutch oven or heavy-bottomed saucepan, then add the onions. Sauté them over medium heat for a few minutes, stirring regularly, until they become translucent and begin to soften without browning.
- Rinse the green lentils thoroughly under cold running water in a colander to remove any impurities. Drain them well, then add them to the pot along with the sautéed onions. Stir to combine the ingredients, then add the 2 liters of water. Cover and gently bring to a simmer before reducing the heat to low and cook slowly and evenly.
- Simmer the mixture over low heat for about 45 minutes, keeping the pot covered to retain moisture and promote a creamy texture. Stir occasionally to ensure the lentils don't stick to the bottom. As they cook, they will swell and become tender. The soup should gradually thicken while remaining smooth enough to be easily blended.
- Once the lentils are very soft, blend the soup until it's thick, smooth, and rich. You can use an immersion blender directly in the pot, or transfer the mixture to a blender in batches if necessary. Blend until the soup is smooth and creamy. If it seems too thick, add a little hot water to adjust the consistency to your liking.
- Next, pour the soy sauce into the blended soup and stir thoroughly to combine. Taste before adding anything else, as the soy sauce already provides a noticeable salty note. If desired, add a grind of black pepper to enhance the flavor. Stir one last time and simmer for another minute or two over low heat to allow the flavors to meld.
- Wash and finely chop the flat-leaf parsley if it isn't already, then add some to the hot soup for a fresh, fragrant touch. Ladle the soup into bowls or deep plates, then sprinkle the remaining parsley on top. Serve immediately with croutons, which will provide a delightful crunchy contrast to the smooth texture of this lentil soup.
249/pers.
When the weather turns crisp, slow-cooked lentil soup warms the heart. With its green lentils, generous onions, parsley, and a touch of soy sauce, it celebrates the simplicity of autumn and winter produce. Hearty and rustic, it invites everyone to share a truly convivial moment around the table. This recipe encourages a return to tradition, for a warm and satisfying dinner for the whole family, without ever sacrificing flavor.
