Lentil Soup with Potatoes
Lentil and potato soup is a variation on lentil soup, a typical first course in Umbrian cuisine.
Lentil Soup with Potatoes
Course: Primi, ZuppeCuisine: Umbria, ItaliaDifficulty: MediaPorzioni
4
porzioniTempo di preparazione
10
minutesTempo di cottura
1
hour30
minutesTempo totale
2
hoursLentil and potato soup is a variation on lentil soup, a typical first course in Umbrian cuisine.
Ingredients
250g lentils
1 stalk of celery
1 carrot
1 onion
1 clove of garlic
10 mint leaves
1 sprig of thyme
1 tablespoon of tomato purée
300g potatoes
Umbrian PDO olive oil
salt
pepper
Preparazione
- Chop the celery, carrot, onion and garlic into small pieces, then fry them gently in a pan with oil, salt, wild mint and thyme leaves.
- When the vegetables are golden, after about 10 minutes, add the lentils and leave them to absorb the flavours with the lid on for about 5 minutes.
- Add water until the lentils are covered, add the tomato and boil for about 1 hour.
- Add the diced potatoes, season with salt and pepper to taste and cook for a further 20 minutes or so.
- The soup should be served hot, and don’t forget to drizzle a little oil over it once you’ve ladled it into your bowl 😉
- Enjoy your meal!
Condividi su:
