Soup Kacang Lentil à la Italy (Italian Lentil Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 100 gr Kacang Lentil, 900 ml Kaldu sayuran/kaldu ayam

• 30 gr Seledri batang-iris kecil2, 180 gr Tomat-potong2

• 60 gr Wortel-potong dadu, ¼ st Oregano, 1 Daun salam

• ½ Bawang bombay-cincang, ¼ st Lada hitam bubuk

• 1 st Air jeruk nipis, 2 cm Jahe-cincang halus, 2 sm Olive oil

• ¼ st Jintan, 2 Bawang putih-cincang halus, ¼ st Thyme

• 1 cup Daun kubis keriting/daun seledri iris kasar

• sejumput Cabai bubuk (opsional)

• Sosis Italy/Sosis sapi-iris2 (opsional)

Topping:

• Keju serut, Peterseli & Daun basil segar-cincang

Cara membuat

• Panaskan olive oil di panci dengan api sedang-besar. Tumis bawang bombay, wortel & seledri batang sampai bawang layu (6-7 menit). Beri bawang putih, jahe, salam, thyme & jintan. Aduk terus sampai harum.

• Masukkan kaldu, kacang lentil, tomat, oregano, lada hitam & sejumput cabai bubuk. Aduk rata. Didihkan lalu kecilkan api ke sedang-rendah. Tutup sebagian panci dengan penutupnya & masak terus sampai kacang lentil empuk & matang (20-30 menit). Aduk sesekali

• Beri daun kubis/seledri, air jeruk nipis & sosis (jika memakai). Masak & aduk sampai daun empuk. Cicipi & tambahkan garam/lada jika perlu. Angkat dari api & buang daun salamnya.

• Tuang soup ke mangkuk saji. Taburi peterseli, basil & keju. Hidangkan hangat2 dengan roti panggang. Untuk membuat roti tawar sendiri, silakan klik di link ini: Roti Tawar

Ingredients

• 100 gr Lentils, ¼ tsp dried Thyme, ¼ tsp Cumin

• 60 gr Carrot-diced, 30 gr Celery rib-small sliced

• ½ Onion-diced, 2 cm Ginger-minced, 1 Bay leaf

• ¼ tsp Oregano, 900 ml Vegetable/Chicken stock

• 1 tsp Lime juice, ¼ tsp ground Black pepper

• 2 tbsp Olive oil, 180 gr Tomato-small sliced

• 2 Garlic cloves-minced, Chilli flakes (optional)

• Italian Sausage/Sausage-sliced (optional)

• 1 cup roughly sliced Kale/Celery leaves

Toppings:

• shredded Cheese, fresh Parsley & Basil-chopped

Directions

• Heat olive oil in a pot over medium-high heat. Sautè onion, carrots & celery until the onion is translucent (6-7 minutes). Add in minced garlic, ginger, bay leaves, thyme & cumin. Stir it continuously until fragrant.

• Put in stock, lentils, tomatoes, oregano, black pepper & a pinch of chilli flakes; stir to combine. Bring it to a boil & then reduce the heat to medium-low. Partially cover the pot with the lid & let it simmer until the lentils tender & cooked through (20-30 minutes); stir it occasionally.

• Add in kale/celery, lime juice & sausages. Cook & stir until the kale soften. Taste & add more salt/pepper if needed. Remove from the heat & discard bay leaves.

• Ladle soup into serving bowls. Sprinkle with parsley, basil & cheese. Serve it warm with toast bread. To make a homemade white bread, please click on this link: White Bread

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