Modern Lentil Soup (Brodo di Lenticchie)
A simple and comforting lentil soup, updated for modern kitchens.
Ingredients
- 1 cup Dried lentils (Use brown or green lentils)
- 4 tablespoons Butter
- 2 tablespoons Heavy cream
- 6 cups Beef stock (Vegetable stock can be substituted)
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black pepper (Freshly ground, or to taste)
More recipes using Lentils
Lentil Soup
A classic, hearty Anglo-Indian lentil soup made by simmering green lentils with root vegetables and herbs until tender, then pureed for a smooth consistency. This recipe requires patience to achieve the correct texture and includes traditional methods for coloring the soup.
Lentil Puree a la Soubise
A rich, thick lentil potage enriched with a savory onion soubise. This Anglo-Indian recipe elevates a standard lentil soup by incorporating caramelized onions that are simmered in broth and pureed for a velvety texture and deep flavor.
Simple Boiled Lentils with Lemon and Butter
A basic recipe for boiled lentils, enhanced with butter and lemon juice. A quick and easy vegetarian side dish or base for other recipes.
Lentils a la Provençale
A hearty lentil stew flavored with Provençal herbs, onion, and a touch of lemon.
Instructions
- 1Rinse the lentils in a colander under cold water. Place the lentils in a large pot and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer until the lentils are very soft, about 25 minutes.
- 2Pass the cooked lentils through a colander or sieve, reserving the cooking liquid. Alternatively, use an immersion blender to puree the lentils directly in the pot.
- 3Melt the butter in a saucepan over medium heat. Add the pureed lentils and cream, mixing well. Gradually add the beef stock, one ladleful at a time, stirring until the soup reaches your desired consistency. Season with salt and pepper to taste. Simmer for 10 minutes to allow the flavors to meld.
You Might Also Like
Lentil Soup
A classic, hearty Anglo-Indian lentil soup made by simmering green lentils with root vegetables and herbs until tender, then pureed for a smooth consistency. This recipe requires patience to achieve the correct texture and includes traditional methods for coloring the soup.
Lentil Puree a la Soubise
A rich, thick lentil potage enriched with a savory onion soubise. This Anglo-Indian recipe elevates a standard lentil soup by incorporating caramelized onions that are simmered in broth and pureed for a velvety texture and deep flavor.
Lettuce Soup (Zuppa di Lattuga)
A simple and comforting lettuce soup, perfect as a light starter or a warming meal.
Simple Boiled Lentils with Lemon and Butter
A basic recipe for boiled lentils, enhanced with butter and lemon juice. A quick and easy vegetarian side dish or base for other recipes.