Black and Red Lentil Soup

Source: https://www.oldenburger-professional.com/rcp_recipe/black-and-red-lentil-soup-pro
Total time
60 Minutes
Difficulty
easy

Ingredients

Quantity Unit Ingredient

For the Soup:

150 g onions, diced
50 g Oldenburger Butter unsalted
200 g tomato paste
1000 g Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg
1200 vegetable stock
250 g red lentils

For the Serrano Ham:

200 g Serrano ham, in strips
1 tbsp vegetable oil

For the Bread:

2 slices of toast
80 g Oldenburger Gouda 48% fat i.d.m.
sea salt

For Garnish:

2 fresh leeks, sliced into rings
200 g Beluga lentils
fresh coriander
freshly ground white pepper
cayenne pepper

Preparation

Peel and dice onions. Chop off bottom and top from leek, cut lengthwise and wash. Slice leek finely. Wash coriander and pat dry. Wash lentils. Grate Oldenburger Gouda coarsely.


The Soup

Sweat the onions in the Oldenburger butter until glazed. Add tomato paste and sauté briefly. Add 800 ml Oldenburger Chef’s Cooking Cream and vegetable stock and bring to a boil. Add red lentils and cook for 25 minutes. Purée the soup until smooth and season to taste. Cook Beluga lentils separately for 30 minutes.

The Serrano Ham

Tear Serrano ham into small bites and briefly fry in oil until crispy. Leave to cool on a lattice.

The Bread

Toast the bread from both sides. Scatter grated Oldenburger Gouda onto slices and grill until crunchy. Then slice into strips. 

The Final Touch

Refine the lentil soup with strips of leek, beluga lentils and the remainder of the cooking cream. Garnish with coriander and ham chips, and serve together with the toast strips.

Tips from Chefs to Chefs

01. Genuine cheese is a tasty and wholesome ingredient in any soup and can always be added. Gratinated, it refines fresh bread and adds a delicious roasted flavour. Cheese is a good source of protein and can be used in vegetarian dishes.

02. Cooking cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour carrier.