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    LENTIL AND GREEN PEA SOUP with bread croutons

    lentils and peas soup with diced toasted bread

    Tired of the winter? In this case, it's time for a dinner that will warm your soul and your palate! The lentil and green pea soup is a classic of the peasant cuisine. I really like to prepare it during the last days of winter: its warmth comforts me and green peas remind me that the  spring is coming! In this case, I served the soup with crispy croutons, but if you prefer add rice, pearl barley, or spelt, cooked in the vegetable broth along with the vegetables.

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    lentil soup

    •  ¾ lb(350 gr) green lentils
    • ¾ lb (350 gr) green peas
    • ¼ lb (120 gr) shallots
    • 3 oz (80 gr) carrots
    • 1 clove of carlic
    • 4 tbsp Parmigiano Reggiano cheese
    • 2.5 qt (2,5 lt) vegetable broth
    • 10 tbsp extra virgin olive oil
    • 1 bunch fresh parsley
    • to taste ground black peppercorn
    • to taste table salt
    • 1 ciabatta ciabatta bread

    lentils and peas soup with diced toasted bread

    First steps

    First, wash the lentils in cold water and let's put it to soak for 10 minutes (this not mandatory, but makes it easy to cooking and increases the digestibility). Meanwhile, finely mince the carrots, cut into very thin slices the shallots and crush the clove of garlic.

    Italian soffritto

    Stir fry the vegetables

    In a pot, stir fry the carrots, the clove of garlic and the shallots  with 3 tbsp of olive oil. When the garlic is soft and translucent, add the lentils and the green peas. Heat for 5 minutes, stirring with a wooden spoon, then add the vegetable broth boiling. Cover the pot leaving a small opening and set the flame to simmer gently the soup. Continue cooking for 40 minutes.

    lentils and peas soup with diced toasted bread

    Ciabatta bread croutons

    While the soup is cooking, cut the bread into cubes seasoning them with a drizzle of olive oil and a pinch of salt. Grill the bread on a baking tray lined with parchment paper. Roast the croutons until the bread is golden and crispy.

    diced and toasted Italian bread ciabatta

    Serving the lentils and green peas soup 

    When the soup is ready, add salt to taste and pour it into the cups. Decorate each portion with ground black pepper, Parmigiano Reggiano cheese, minced parsley and a drizzle of olive oil. Serve the soup hot with the croutons.

    lentils and peas soup with diced toasted bread

    BUTTERNUT SQUASH CREAM SOUP WITH FRESH DILL AND GOAT CHEESE

    butternut squash cream soup with fresh dill and goat cheese

    PRINTABLE VERSION

    lentil and green pea soup with diced toasted bread
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    Tired of the winter? In this case, it's time for a dinner that will warm your soul and your palate. The lentil and green pea soup is a classic of the peasant cuisine. I really like to prepare it during the last days of winter: its warmth comforts me and green peas remind me that the spring is coming! In this case, I served the soup with crispy croutons, but if you prefer add rice, pearl barley, or spelt, cooked in the vegetable broth along with the vegetables.
    Author: Filippo Trapella - philosokitchen
    Recipe type: Soup
    Cuisine: Italian
    Serves: 4
    Ingredients
    • ¾ lb(350 gr) green lentils
    • ¾ lb (350 gr) green peas
    • ¼ lb (120 gr) shallots
    • 3 oz (80 gr) carrots
    • 1 clove of carlic
    • 4 tbsp Parmigiano Reggiano cheese
    • 2.5 qt (2,5 lt) vegetable broth
    • 10 tbsp extra virgin olive oil
    • 1 bunch fresh parsley
    • to taste ground black peppercorn
    • to taste table salt
    • 1 ciabatta ciabatta bread
    • lentils and peas soup with diced toasted bread
    Instructions
    1. lentil and green pea soup with bread croutons
    2. First steps
      First, wash the lentils in cold water and let's put it to soak for 10 minutes (this not mandatory, but makes it easy to cooking and increases the digestibility). Meanwhile, finely mince the carrots, cut into very thin slices the shallots and crush the clove of garlic.
    3. Stir fry the vegetables
      In a pot, stir fry the carrots, the clove of garlic and the shallots with 3 tbsp of olive oil. When the garlic is soft and translucent, add the lentils and the green peas. Heat for 5 minutes, stirring with a wooden spoon, then add the vegetable broth boiling. Cover the pot leaving a small opening and set the flame to simmer gently the soup. Continue cooking for 40 minutes.
    4. Ciabatta bread croutonsWhile the soup is cooking, cut the bread into cubes seasoning them with a drizzle of olive oil and a pinch of salt. Grill the bread on a baking tray lined with parchment paper. Roast the croutons until the bread is golden and crispy.
    5. Serving the lentils and green peas soup
      When the soup is ready, add salt to taste and pour it into the cups. Decorate each portion with ground black pepper, Parmigiano Reggiano cheese, minced parsley and a drizzle of olive oil. Serve the soup hot with the croutons.
    3.2.2807

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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