Lentil soup
This is the continental European version of a soup / stew, variations of which can be found all over the world. Lentil soup / stew is not only a hearty meal, it is also a useful meal to gradually test / adjust / alter the textures and thickness of food: it is good as a smooth liquid as well as a junky thick version, with some lentils not blended into the puree, and all textures in-between. If handling different textures is not problematic – in many regions this lentil soup / stew is accompanied by the respective regional version of a frankfurter sausage, heated in the soup just before serving.
Ingredients
- 200 g brown lentils, pre-soaked in cold water overnight
- 1 onion, chopped
- generous knob of butter
- 100 g pancetta (or streaky bacon), finely chopped
- 3 tbsp balsamico vinegar (do not swap for other vinegar – balsamico taste is perfect for this dish and it does not add acidity)
- 1 l chicken stock (or vegetable stock, if preferred)
- 200 ml double cream
- small handful of flat-leaf parsley, chopped
- salt, pepper to taste.
Method
- Rinse the pre-soaked lentils and set aside. In a saucepan melt the butter over moderate heat. Add onion and pancetta / bacon and cook over moderate heat for a few minutes. Add balsamico vinegar, then add stock and pre-soaked, rinsed lentils. Bring to a boil, reduce heat and simmer for approximately 45 minutes (until lentils are very soft). Remove from heat, add parsley and cream, blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred and season to taste.