Lentil soup: a guarantee of luck for New Year’s Eve dinner

Lentil soup: guarantee yourself luck for New Year’s Eve dinner with this traditional and tasty recipe. Prosperity in every spoonful

Lentil soup with sausage and crunchy sage: smoky flavor, irresistible aroma and perfect texture for a comforting meal

Recipe for 6 people.

Classic (no restrictions), Low carb, Gluten free, Gluten and lactose free, Lactose free

Preparation: 00:50

Interval: 00:00

TOOLS

1 cutting board(s), 1 potato peeler(s), 1 colander(s), 1 skillet(s), 1 bowl(s), 1 non-stick skillet(s), 1 skillet(s) or saucepan(s) , 1 slotted spoon

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for lentils:

– 300 g of lentils (or pink lentils)
^From

– 12 cups of water

– 300 g of Portuguese sausage, whole

– 6 bay leaves

– salt to taste

– olive oil to taste (to brown the sausage)

Ingredients for lentil soup:

– 6 tablespoons of olive oil

– 1 1/2 onion(s), chopped

– 3 cloves of garlic, chopped

– 1 1/2 units dedo-de-moça pepper, seeded, chopped

– 3 stalks of celery, about 10 cm each, cut into thin slices

– 1 1/2 carrot, cut into 1cm cubes

– 1 1/2 leek(s), cut into 1cm slices

– 18 pieces of fresh green asparagus, cut into 1cm slices

– salt to taste.

– pepper to taste ^D

– 9 tablespoons of diced peeled tomatoes (with juice)

– 1.2 L of lentil cooking water

Crispy Sage and Garlic Ingredients:

– oil to taste, for frying

– 3 cloves of garlic, cut into very thin slices

– 24 sage leaves

– salt to taste

– pepper to taste ^D

– extra virgin olive oil to taste, to finish

PREPARATION:

1. Start by pre-cooking the lentils (see preparation).
2. Separate other ingredients and utensils from the recipe.
3. Peel and chop the onion and garlic. Wash, peel and cut the carrot into 1cm cubes.
4. Wash, remove the seeds and chop the chilli. Wash and cut the celery into thin slices.
5. Wash the leeks and asparagus. Remove the root end of the leek and cut the light part into 1cm slices. Remove the hard base of the asparagus stalks and cut them into 1cm slices.
6. Wash and dry the sage leaves and set them aside on absorbent paper. Cut the crispy garlic with sage into very thin slices.

PREPARATION:

Lentils (do this step before starting pre-preparation):

1. Place the lentils in a colander and rinse them under running water.
2. In a pan, add the water (see quantities in the ingredients) and add the lentils, the whole sausage and the bay leaf.
3. When the water boils, add the salt and lower the heat to medium.
4. Cook for about 10 minutes: the lentils only need to be pre-cooked because the final cooking will take place inside the soup.
5. Continue pre-preparation.

ENTRY OR DESSERT:

If you have chosen to prepare an appetizer or dessert, do it now because the recipe does not require an interval.

Lentils (continued):

1. After about 10 minutes, remove the lentils from the heat and drain them without throwing away the cooking water.
2. Remove the sausage and set it aside with the lentils in a bowl.
3. Measure the amount of cooking water kept aside and, if necessary, add a little more filtered water to complete the amount needed to cook the soup (see quantities in the ingredients).
4. Add the cooking water back to the pan, as needed.
5. Stay warm.

Portuguese sausage:

1. Place the sausage on a cutting board and let it cool slightly.
2. Remove the skin and cut it into cubes of about 1.5 cm.
3. Heat a non-stick pan and grease it with a drizzle of olive oil.
4. Add the sausage cubes and turn until they are golden and crispy.
5. Turn off the fire. Remove the sausage from the pan and set aside on paper towels.

Lentil soup:

1. In the same pan, add the oil and brown the onion, chopped garlic, chilli, celery and diced carrot until they are all golden.
2. Add the leek and asparagus and sauté for another 1 minute.
3. Season with salt and pepper.
4. Add the lentils and continue to brown for another 2 minutes.
5. Add the peeled tomatoes with the juice and stir to combine.
6. Add the water heated from cooking the lentils and, when it boils, lower the heat to medium.
7. Cook for about 10 minutes.

Crunchy Sage and Garlic:

1. While the soup is cooking, heat a drizzle of oil in a saucepan or pan.
2. Add the garlic cloves and sage leaves and fry until very crispy. It’s very quick, about 1 minute. Be careful not to burn yourself.
3. Drain them with a slotted spoon and place them on absorbent paper.
4. Season with salt and pepper and set aside.

Lentil Soup with Sausage:

1. When the lentils are soft, check the salt and pepper.
2. Add the sausage cubes, turn off the heat and leave to rest for 2 minutes with the pan covered.

FINALIZATION AND ASSEMBLY:

1. Place the Lentil soup with sausage and sage in a bowl or, if you prefer, divide it into individual soup plates or bowls.

2. Season with extra virgin olive oil.

3. Garnish with crispy sage and garlic in the center of the plate, over the soup.

d) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. e) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.