You’re probably thinking “stoup, what is that?”…. No, it’s not a typo. It’s what I had for lunch.
Hot. Flavorful. Hearty. Delicious!
When I bought green lentils, I set out to make lentil soup, however whilst eating, it occured to me that the consistency wasn’t really soupy, but rather stewy, hence the “stoup”.
Tastewise this meal was perfect so personally I wouldn’t change a thing. I know that lentils are the kind of food that you either love or hate (at least that’s what it’s like in my family) but if you’re one of those lentil lovers I’m sure you’ll like this Lentil Stoup.
makes 3 portions
You will need:
- 2 strips of thinly sliced prosciutto, chopped (if you like you can use bacon instead)
- 1/2 onion, chopped
- 2 carrots, chopped into half moons
- 2 garlic cloves, crushed
- 2 tbsp. tomato puree
- 1 cup lentils (about 200g), washed
- herbs: thyme, oregano, marjoram
- 2 cups vegetable broth
- salt, pepper
- In a large pot, fry the prosciutto for 2-3 minutes. Then add the onion and garlic and mix well. Stir occasionally.
- After about 3 minutes add the carrots. Once well incorporated add the tomato puree. Mix well.
- Then mix in the lentils and the herbs. Stir.
- Add the vegetable broth, once everything is well mixed. Let the mixture boil for about 5 minutes. Then turn down the heat and let the stoup simmer for about 35 minutes.
- Check on the stoup occasionally and stir well.
- Once the lentils are cooked, add salt and pepper.