Clear lentil soup
Serves : 4 people
Preparation : 15 minutes
Cooking : 15 minutes
Ingredients
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8.8 oz of potatoes
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2 carrots
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1 zucchini Outside of summer, you can substitute the zucchini with a leek or a small butternut squash, peeled, seeded, and cut into pieces
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1 onion
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2 garlic
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1 bouquet garni bay leaf and thyme, at least—don't add them if you've already cooked the lentils with a bouquet garni
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water cooking time for lentils
Instructions
Start with the key ingredient for this soup: the cooking liquid from the lentils that you’ve hopefully saved from a previous batch. Pour this liquid into your pot.
Peel the potatoes and cut them into large chunks. Add them to the water used to cook the lentils.
Wash and scrub the carrots. Cut them into large chunks and add them to the pot.
Peel the onion and slice it into strips, then add it to the pot.
Next, remove the germ from the garlic, mince it, and add it to the pot.
Wash the zucchini; if it’s organic, there’s no need to peel it—just scrub it. Slice the zucchini into rounds and add them.
Don't forget the bouquet garni—I tie the herbs together so they're easier to remove after cooking.
Cover with water and cook in a pressure cooker for 15 minutes starting from the moment the valve begins to whistle. In a regular pot, allow 25–30 minutes.
Once the soup is done cooking, blend it in a food processor. Serve it piping hot, topped with a dollop of crème fraîche, some grated cheese, and slices of toasted bread.