Easy

Lentil soup with crisp battered spring onions

Name: Lentil soup with crisp battered spring onions
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 250 g Lentils (dry); 200 g Spring Onion (bulbs for frying and tops for soup); 480 g Leek; 160 g Carrot; 150 g Tomato; 100 g Egg (2 eggs); 8 g Baking powder; 120 g Plain flour; 2150 ml Water (2000 ml soup and 150 ml batter); 90 ml Extra virgin olive oil (Estimated amount consumed: 50 ml soup, 30 ml frying and 10 ml finishing; frying bath extra); 3 g Parsley; 3 g Salt

Total time1 h 25 min Preparation and possible waiting 30 min · Cooking 55 min

Preparation and possible waiting: 30 min · Cooking: 55 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: Plain flour. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Lentil soup with crisp battered spring onions. Use baking powder, not bread yeast.

Jump to steps

30 minpreparation and possible waiting

55 mincooking

4servings

2.049 kcalwhole recipe

512 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 25 min Preparation and possible waiting 30 min · Cooking 55 min

Preparation and possible waiting: 30 min · Cooking: 55 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

Vegetarian Cream 1 to 2 hours Spanish

Allergens

View full classification 11 tags

Diet

Vegetarian

Dish type

Cream

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleHand blender

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

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

Let’s get cooking

Method

Trim and chop leeks, carrots and spring onion tops. Soften in 50 ml oil for 12 minutes. Add chopped tomato and cook for 2 minutes.
Add lentils, 2000 ml water and 2 g salt and simmer covered for 35 minutes or until tender. Blend.
Quarter spring onion bulbs and separate layers. Beat eggs with 150 ml water, flour, baking powder and 1 g salt.
Dip layers in batter and fry in batches in oil until golden. Drain on kitchen paper.
Serve soup with crisp spring onions, 10 ml oil and parsley.