Servings:
4
Prep time:
15
Cooking time:
50
INGREDIENTS
- - 300 g of small green lentils
- - 200 g of bread
- - 1 head of cabbage
- - 1 stalk celery
- - 2 shallots
- - 1 clove garlic
- - 1 bunch of mixed herbs
- - ½ teaspoon of tomato paste
- - extravirgin olive oil
- - Salt
- - White pepper
INSTRUCTIONS
- Boil the lentils for 30 minutes in 2 liters of lightly salted water with a tablespoon of oil, the one stick of celery and the tomato paste.
- Peel the celery, remove the outer coasts, cut the remaining slices half a centimeter high, preserving the tender leaves. Then cleanse the cabbage, shorten the stems, raise the most leathery of the stick and cut it into strips.
- Prepare a fine chop with the shallots, the celery leaves, the garlic, the herbs (keep aside a few leaves for garnish) and let it brown for a few minutes with 2-3 tablespoons of olive oil. Then add the celery slices, the black cabbage, 2 ladles of the cookingwater of the lentils and continue for 10 minutes over medium heat. After this, add the lentils with three-quarters of their remaining cooking water (not the stem) and keep on the heat for 5 minutes. If the soup is too thick, pour in the rest of the lentils water . Eventually check for salt and flavor with freshly ground white pepper.
- Cut, while the soup is cooking, the bread into cubes, toast it in the oven and divide into 4 bowls; pour over the piping hot soup and serve immediately.
