Finally, today I found the lentils at the supermarket (even though I was looking for something else). As soon as I got home I searched in my recipe database for a Lentil Soup recipe sent to me all the way from Istanbul by my friend Dilek, who also helped me with the Carrot Balls. I’d been waiting to find all the ingredients for this recipe and it’s been quite difficult but I kept hoping to find at least the lentils and then I’d figure out the rest. So when I made my mind not to let go of the lentils I decided to look for another lentil soup recipe that used stuff available in my pantry and that I could get at the supermarket. For that I found this recipe, which incorporates Sausage or Chorizo and curiously Poached Egg to the traditional Lentil Soup.
Honestly, I’ve only seen a poached egg in Julie & Julia… before that I didn’t even know about its existence. After realizing what I was about to do, excitement and anxiety started bubbling up inside of me. “Just like in the movie !” I thought, but apparently it’s something common between humans to make poached eggs, so I was the only one making a big deal of it in my house. Anyway, in my quest to learn I found this video which explains to you the art and tricks of making a poached egg correctly. Thanks for dropping by. Enjoy ^_^.
Lentil Soup with Sausage and Poached Egg
- 2 tbsp. olive oil
- 1 cup dried lentils
- 1 carrot, peeled and sliced
- 2 tomatoes/ skinned, seeded, diced (try Hunt’s skinned whole tomatoes)
- 1 bay leaves
- 1 celery branch, diced finely (optional)
- 2 garlic cloves, finely minced
- 1/2 onion, chopped finely
- 1 tsp. of thyme, chopped finely
- 1 1/2 tsp. of parsley + more to serve
- 1 tsp. basil leaves
- Salt and pepper to taste
- 1/2 cup beef stock (you can use chicken stock if you prefer)
- 3 cups cold water
- 1 tbsp. double concentrate tomato paste
- 12 slices of sausage, cut in half (you can use chorizo too)
- In a large pot, heat two tablespoons olive oil over medium heat. When warm, add the onion, celery, sausage and thyme and sweat for 4 minutes, stirring and without browning.
- Add the garlic and continue to cook for 1 minute.
- Add the tomato paste and tomatoes and cook, stirring, for 2 minutes
- Add the lentils, carrot, parsley, bay leave, water and stock. Bring to a simmer and season with salt and pepper.
- Cover and simmer for 20 minutes, or until the vegetables are soft. Keep warm.
- In another pot, heat a large volume of water. Add a generous pinch of salt and the vinegar. Bring to a bare simmer.
- Break one egg inside a small cup and slowly transfer the egg into the simmering water. Repeat with the other eggs and cook for 1 minute only, or until the egg white sets and the yolk is still runny.
- Remove the eggs carefully with a slotted spoon and transfer them to a paper towel to absorb the excess water.
Divide the soup between bowls and add the poached egg, a dash of paprika (optional) and freshly chopped parsly. Serve without waiting.
