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 time1 h 30 min Preparation and possible waiting 25 min · Cooking 1 h 5 min

Preparation and possible waiting: 25 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread, Plain flour. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg yolk, Egg. Milk: Ingredient to check: Butter, Cream, Cream cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock, Bread, Plain flour.

Rating Not yet rated

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

Jump to steps

25 minpreparation and possible waiting

1 h 5 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: 1 h 30 min Preparation and possible waiting 25 min · Cooking 1 h 5 min

Preparation and possible waiting: 25 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Cream 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Cream

Meal

Lunch

Preparation

BoilingBakingToasting

Appliances

CasseroleOvenBlenderFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

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

Total time

1 to 2 hours

What you need

Ingredients

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.
Preheat the oven to 150°C. Bake in a water bath (set the moulds inside an ovenproof dish with hot water halfway up their sides, keeping water out of the filling) 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.