Medium

Lentil soup with cheese custard and pork belly

Name: Lentil soup with cheese custard and pork belly
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 250 g Dried lentils; 200 g Fresh Pork Belly; 1500 ml Beef stock; 150 g Spring Onion; 150 g Carrot; 6 g Garlic; 25 g Butter (20 g soup and 5 g moulds); 80 ml Cream (50 ml soup and 30 ml custard); 40 g Bread (cubed); 0.2 g Cloves; 3 g Chives; 3 g Parsley; 2 g Salt; 5 g Plain flour (for moulds); 200 g Cream cheese; 40 g Serrano ham; 20 g Egg yolk; 50 g Egg

Total time90 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Blended lentils and vegetables with a savoury cheese custard and browned pork belly.

25 minprep

65 mincooking

4servings

3.683 kcalwhole recipe

921 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 90 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Cream 1 to 2 hours Home-style

Nut-free and 6 more Indicative dietary requirements

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Cream

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in proteinHigh in fibreHigh in iron

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Dried lentils 250 g
Fresh Pork Belly 200 g
Beef stock 1500 ml
Spring Onion 150 g
Carrot 150 g
Garlic 6 g
Butter 20 g soup and 5 g moulds 25 g
Cream 50 ml soup and 30 ml custard 80 ml
Bread cubed 40 g
Cloves 0.2 g
Chives 3 g
Parsley 3 g
Salt 2 g
Plain flour for moulds 5 g
Cream cheese 200 g
Serrano ham 40 g
Egg yolk 20 g
Egg 50 g

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Let’s get cooking

Method

Simmer the lentils with the stock, pork belly, spring onion, carrot, peeled garlic and clove for 45–55 minutes until tender. Remove the clove and set aside the pork belly.
Mix the cream cheese, egg, yolk and 30 ml cream. Brown the chopped ham and add it. Grease four 100–120 ml moulds with 5 g butter, dust with flour and divide in the mixture. Bake in a water bath at 150 °C for 25–35 minutes until set and the centre reaches 71 °C.
Add the remaining cream and butter to the lentils and blend. Adjust the salt and heat gently. Brown the cooked pork belly, cut into four portions, in a pan; toast the bread cubes in the same pan.
Unmould the warm custards. Serve each with lentil soup, pork belly, toasted bread, chives and parsley.