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Belugal Lentil Soup with Rice and Tomatoes – Minestra Di Lenticcie

5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the lenses:

  • 2 tbsp Olive oil
  • 6 g Chicken broth, Kraft bouillon
  • 60 g Beluga lentils
  • 100 g Water

For the broth:

  • 20 g Bacon, mixed, smoked
  • 6 small Onions, red
  • 4 medium sized Cloves of garlic, fresh
  • 2 tbsp Sunflower oil
  • 2 medium sized Tomatoes, red, fully ripe
  • 1 smaller Chilli, green, fresh or frozen
  • 2 tbsp Celery leaves, fresh or frozen

To garnish:

  • 2 tbsp Pesto Rosso
  • Flowers and leaves

Instructions
 

  • Let the lentils soak in the water overnight.
  • Wash the rice until the rinse water remains clear, strain and drain. Prepare with 100g warm water and let it soak for 30 minutes, then strain and fry with the olive oil for 5 minutes and keep ready.
  • Let the lentils simmer in the spring water for 15-20 minutes in a casserole with a lid. As soon as the water boils, stir in 2g of the chicken stock. Do a cooking test after 10 minutes. Repeat this every 5 minutes. As soon as the lentils are done, stop cooking.

In the meantime:

  • In the meantime, cut the bacon into small cubes. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use 2 tbsp of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
  • Wash the tomatoes, remove the stem, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters across. Wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains.
  • Heat the sunflower oil in a pan and fry the bacon cubes until they are fragrant. Add the onions and garlic cloves and fry for 2 minutes. Deglaze with the water and dissolve the remaining chicken stock in it. Put the mixture in a Dutch oven and bring to a simmer. Sprinkle with rice and pepper. Simmer for 10 minutes, then add the tomatoes.
  • Switch off the heat supply and let the rice soak with the lid for 20 minutes. Add the lentils with their broth. Season the soup with salt and pepper, bring to the boil briefly and add the celery leaves.
  • Divide the finished soup into the serving bowls, garnish as desired, serve and enjoy.

Note:

  • Vegans replace the chicken broth with vegetable broth and the bacon with 1 - 2 drops of liquid smoke (e.g. from Kostrowok).

Attachment:

  • Pesto rosso see:
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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