Il Cucinologo
EN

Velvety Lentil Soup in Crust

17/11/2023

Velvety Lentil Soup in Crust is a refined and delicious dish that combines the softness of a velouté with the crispiness of shortcrust pastry. Here’s how to prepare it:

Ingredients

  • 250 g dry lentils (preferably Castelluccio lentils)
  • 1 liter vegetable broth
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 2 garlic cloves
  • 1 sprig of rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 1 roll of ready-made shortcrust pastry
  • 1 egg for brushing the pastry

Preparation

  1. Start by soaking the lentils in cold water for about one night. This will help reduce cooking time and make the lentils more digestible.

  2. The next day, drain the lentils and set them aside. Prepare a soffritto with finely chopped carrot, celery, and onion in a drizzle of extra virgin olive oil.

  3. Add the lentils to the soffritto, along with crushed garlic cloves, rosemary, and bay leaf. Let it brown for a few minutes, then pour in the vegetable broth and bring to a boil.

  4. Lower the heat and simmer for about 30-40 minutes, or until the lentils are tender. Remove the garlic, rosemary, and bay leaf.

  5. Using an immersion blender, blend everything until you obtain a velvety cream. If necessary, add a bit more broth to reach the desired consistency. Adjust salt and pepper.

  6. Preheat the oven to 180 °C (350 °F). Roll out the shortcrust pastry in a pie dish, trimming excess pastry from the edges. Pour the lentil velouté into the pastry base.

  7. Fold the edges of the shortcrust pastry over the velouté to create a sort of frame.

  8. Beat an egg and brush the surface of the pastry to achieve a golden finish after baking.

  9. Bake for about 20-25 minutes or until the shortcrust pastry is golden and crispy.

  10. Let it rest for a few minutes before serving.

Trivia

The choice of Castelluccio lentils is due to their superior quality and the fact that they maintain a certain texture even after cooking; it is a particularly prized variety that grows on the Castelluccio plateau, in the heart of Italy. The shortcrust pastry crust transforms the simple velouté into a more structured and inviting dish, perfect for a special dinner.