Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Albanian Lentil Soup with Tomato
A comforting and nourishing lentil soup, a staple in Albanian homes. This version is enriched with the tanginess of tomatoes and a blend of aromatic herbs and spices, making it a hearty and satisfying meal, often enjoyed with crusty bread.
🧂 Ingrédients
- 250 g Brown or green lentils, rinsed
- 2 tbsp Olive oil
- 1 Large onion, finely chopped
- 2 medium Carrots, finely chopped
- 1 Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Tomato paste
- 400 g can Canned chopped tomatoes
- 1.2 L Vegetable or chicken broth
- 1 tsp Dried mint
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
- as needed Lemon wedges (for serving)
👨🍳 Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
💡 Conseils de pro: Sweating the vegetables first builds a good flavor base for the soup. - 2
Add the minced garlic and cook for another minute until fragrant.
💡 Conseils de pro: Be careful not to burn the garlic. - 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
💡 Conseils de pro: Cooking the tomato paste deepens its flavor. - 4
Add the rinsed lentils, canned chopped tomatoes, broth, dried mint, and bay leaf to the pot. Stir everything together.
💡 Conseils de pro: Ensure lentils are well rinsed to remove any debris. - 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35-45 minutes, or until the lentils are tender.
💡 Conseils de pro: Simmering gently allows the flavors to meld and the lentils to cook through. - 6
Remove the bay leaf. Season the soup generously with salt and black pepper to taste.
💡 Conseils de pro: Taste and adjust seasoning as needed. Lentils absorb a lot of salt. - 7
For a thicker soup, you can mash some of the lentils against the side of the pot with a spoon, or use an immersion blender to partially blend the soup.
💡 Conseils de pro: Partial blending gives a creamy texture without making the soup completely smooth. - 8
Ladle the soup into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
💡 Conseils de pro: A squeeze of fresh lemon juice just before eating brightens the flavors.
💡 Conseils de pro
- ✓If you prefer a smoother soup, blend it completely after cooking.
- ✓For added richness, a swirl of olive oil or a dollop of plain yogurt can be added when serving.
- ✓This soup can be made ahead of time; it often tastes even better the next day.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like diced potatoes or spinach in the last 10 minutes of cooking.
- For a vegetarian/vegan version, ensure you use vegetable broth.
- A pinch of red pepper flakes can add a subtle heat.