Lentil Soup in Puff Pastry Crust
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Lentils | 125g |
| Onion | ½ |
| Carrot | 1 |
| Celery | 1 stalk |
| Puff Pastry | 1 sheet |
| Bay Leaf | 1 |
| Fresh Thyme | 2 sprigs |
| Vegetable Broth | To taste |
| Extra Virgin Olive Oil | 2 tbsp |
| Butter | 20g |
| Pre-cooked Cotechino | 100g |
| Egg | 1 |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
To prepare Lentil Soup in Puff Pastry Crust, start by soaking the lentils in water with half a teaspoon of baking soda the night before, or at least 2-3 hours prior to cooking. Remember to change the water at least once. Once soaked, rinse and drain the lentils thoroughly.
Peel and finely chop the onion, carrot, and celery. Heat the olive oil and butter in a large pan over medium heat and sauté the vegetables for about 10 minutes, allowing them to soften and release their flavors.
Add the lentils to the pan, stirring them gently with the vegetables. Toss in the bay leaf and fresh thyme, then cover the mixture with vegetable broth. Simmer the lentils on low heat until they become tender, adding more broth as necessary. Season the soup with salt and black pepper to taste.
Once the lentils are cooked through, remove the bay leaf and set the soup aside to cool slightly. While the lentils are cooking, take the pre-cooked cotechino (Italian sausage) and crumble it into a separate pan. Sauté it on low heat, stirring occasionally, until it becomes crispy and golden brown. Set aside.
Once the lentils have cooled enough, blend them into a smooth puree using a blender or immersion blender. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
Now, it’s time to assemble the dish. Divide the creamy lentil soup evenly into 4 small cocottes (individual oven-safe dishes).
Using a round cookie cutter, cut out circles of puff pastry that are about 1 cm larger than the top of each cocotte. Lightly moisten the edges of the cocottes with a little water, then place the puff pastry circles over the top, sealing the edges carefully.
Brush the pastry with the beaten egg to give it a golden finish. Preheat your oven to 200°C (about 400°F) and bake the cocottes for around 15 minutes, or until the puff pastry has risen and turned golden brown.
Once the pastry is perfectly puffed and golden, remove the cocottes from the oven. Serve your Lentil Soup in Puff Pastry Crust hot, and enjoy!
Recipe Notes:
- This dish can be a perfect use for leftover lentils or cotechino from New Year’s Eve celebrations.
- If you prefer, you can substitute the puff pastry with shortcrust pastry (pasta brisée) for a slightly different texture.
- For an extra burst of flavor, you can top the soup with a sprinkle of fresh thyme or grated Parmesan before serving.
Enjoy this hearty and delicious twist on lentil soup, served in a delightful puff pastry crust!
