Lentil soup
Lentil soup was already mentioned in the Bible, and lentils were widely used in the Eastern Mediterranean and the Middle East. On the Riviera and in the Niçois backcountry, favas and chickpeas were the most important cultivated vegetables. Lentils and white beans are relative newcomers. Nowadays, several types of organic lentils are cultivated in France.
Lentils are a good source of vegetable protein, fibre, and antioxidants. They help to reduce LDL-cholesterol and blood sugar.
In my pantry, I always have dried organic red lentils, lentilles corail, dried Provençal herbs, olive oil, black pepper, and tomato paste. And in my refrigerator, organic chicken stock, a piece of parmesan, shallots, onions, and garlic. The secret for the great taste of this simple, quick to make soup lies in using good quality organic ingredients. Lentils do not need any soaking before cooking.
2 servings
120 ml dried red lentils
About 600 ml chicken stock
2 tbsp. olive oil
2 shallots or ½ onion, chopped
1 clove garlic, minced
A generous amount, about 2- 3 tbsp. tomato paste
About 6 tbsp. freshly grated parmesan
1 tsp. dried Provençal herbs
Freshly ground black pepper
In a saucepan, warm the olive oil over medium-low heat and sauté the shallots and garlic for about 5 minutes.
Add the chicken stock, lentils, herbs, and black pepper and bring to a boil. Cook for 15 minutes until the lentils are soft.
Stir in the tomato paste and let warm thoroughly. Add some water if the soup feels too thick.
Divide the soup into two bowls and sprinkle over the parmesan. Serve with a green side salad and some god country bread for a balanced meal.
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