Servings: 4
Calories: 314kcal
Ingredients
- 1 cups lentils dry
- 1/3 cup ham crudo
- 3/4 cup onion chopped
- 1/2 cup carrot chopped
- 1/2 cup celery
- 2 cloves garlic
- 3 tbsp olive oil
- 1 unit bay leave
- 1 sprig sage
Instructions
- Start by chopping onions, celery and carrots to prepare soffritto, which in Italian cuisine is the base for many flavorful recipes.
- Add 3 tablespoons extra virgin olive oil to a large pot, when the oil shimmers add the chopped onion, celery and carrots and let it cook at medium heat until they soften and the onion become translucent. Make sure the onions are not browning.
- Add 2 whole cloves of garlic peeled and slightly pressed, so that they will release more flavor while it will be still easy to remove them.
- At this point add the prosciutto. Let it cook and then add 1cups of lentils to the pot. Add the bay leaves and toast the lentils 2 minutes. Add 6 cups of vegetable stock and the tomato paste.
- Continue simmering on medium-high heat until the vegetable stock has been absorbed. Lentils cooking time is around 50 minutes. Taste the lentils if they are still hard, add some more vegetable stock until they are soft.
- Now use an immersion blender or a food processor and blend 1/3 of the soup only. Once you have finished blending adding to the rest that you did not blend.
- Add salt only at the end. Serve them hot or at room temperature. Makes 4-6 cups that will serve 4 portions.
Nutrition
Calories: 314kcal | Carbohydrates: 34g | Protein: 16g | Fat: 13g | Sodium: 164mg | Potassium: 627mg | Fiber: 16g | Sugar: 3g | Vitamin A: 2765IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 4mg
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