A delicious trip to Italy: Minestra con Lenticchie with balsamic vinegar
Autumn is soup season, and if you are looking for a tasty, hearty soup, then "Minestra con Lenticchie e Balsamico" is just the thing for you. This delicious lentil soup with a hint of balsamic vinegar combines the flavours of Italy in a unique way.
Ingredients for 4 people:
250g dried lentils
3 stalks of celery, finely chopped
2 carrots, diced
3 shallots, finely chopped
2 tsp tomato purée
4 tbsp olive oil
1 1/2 vegetable stock cubes
3/4 litre hot water (a little more if necessary)
2 tbsp balsamic vinegar (Aceto Balsamico di Modena I.G.P., Etichetta rosa)
Salt and pepper to taste
Preparation:
Heat the olive oil in a large pan and briefly fry the chopped vegetables in it until lightly browned.
Add the lentils and tomato purée and fry again briefly to release the flavours.
Pour in hot water and flavour with vegetable stock, salt and pepper.
First boil the soup for 5 minutes at a high temperature, then cover and simmer for a further 40-45 minutes at a low temperature until the lentils are soft.
Before serving, add the balsamic vinegar, stir well and season if necessary.
For the perfect flavour: If you have stale bread at home, cut it into cubes and fry in a pan with a little butter until golden brown. Spread the crispy bread cubes over the soup - a real treat for the palate!
Tip:
Use Aceto Balsamico di Modena I.G.P., Etichetta rosa for a particularly mild and balanced flavour experience. This balsamic vinegar is characterised by its gentle acidity and gives the lentil soup an unmistakable flavour.
Conclusion:
Minestra con Lenticchie e Balsamico is not only a warming treat on cold days, but also a tribute to Mediterranean cuisine. With high-quality ingredients such as Bellei Balsamico from Protos Feinkost, this soup is an incomparable flavour experience. Try it out and let yourself be seduced by the flavours of Italy!
Enjoy your meal!
