Sprouted red lentils and roasted carrots soup/Zupa z czerwonej soczewicy i pieczonej marchewki

Last weekend I went to Milan! I had planned this trip since October last year, so imagine my excitement when we finally got on the plane. If you remember my friend Vassilia- the risotto master- she asked me if I wanted to come with her-“you speak Italian, it’s always easier”, and I said yes of course!! For the last few weeks, no matter how bad it could go at work, we were like “in a few weeks- then in a few days- we are where?? In MILAN!!” It’s so nice to have something to look forward to- I’m sure you would agree. Friday afternoon we took our suitcases and after 5 p.m. we literally run out ofย the office, laughing and talking to each other like two crazy ones! What can be better than this ha?? The whole weekend in Milan! Vassilia used to live there, and she’s a happy owner of a nice and cosy apartment, based near the city center. When we got there it was almost 10 p.m. but this wouldn’t stop us from hitting the town- as my boyfriend says ๐Ÿ˜€ We both share the passion for Italian food, the culture and the country, so Viva Italia!! The first evening and we’re already eating a local pasta- for me pappardelle with porcini yummyyyyyy and drinking great wine. The next day we woke up early. Here was the plan- we go to the local food and clothes market, then we have lunch and then again shopping, eating and the city center! Enough to say we managed to do all that, we had lovely lunch at home and then we went to meet some old friends. We ended up in a restaurant, which belongs to the husband of one of the girls. I can’t even tell you how good the food was, and a splendid company! Imagine the four of us eating, and the husband bringing new plates, then the desserts- fabulous selection of those, then the coffee and of course the conversation. We stayed there until 1 a.m. and by the way we were offered the dinner. On Sunday we went again to the city center, had a nice lunch, did some shopping, and then the time came to pack our suitcases up and go back to the airport. I think girls need this kind of escape from time to time! This week I’m in Lyon. We got here on Monday for the Easter break, and we’re having a wonderful time, however I’ve been eating way too much. I can imagine this week everyone is thinking of Easter, but I decided to focus on what’s after haha for one reason. We all are going to be on a diet again- at least for a few days if not for longer. That’s why I’m sharing this recipe today. You know I discovered sprouted grains and beans some time ago. I use them for making bread, but recently I started making soup with sprouted grains. From what I read it’s one of the healthiest ways of using grains and beans ever, and I hope you’ll find this recipe useful. I made this soup a few times, and I have to say it’s really delicious and perfect for the beginning of the spring season. The vitamins from sprouted lentils will help your bodies to regenerate after this very long winter, and also if you’re planning on losing a few pounds this is a perfect lunch or light dinner! Just look how beautiful my sprouted lentils are ๐Ÿ™‚ This recipe is incredibly simple, but you’re going to love the final result!

Today is Friday so I’m going to party with Angie and the rest of the Friday Fiesta party! Make sure you’re all coming too!!

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Ingredients

Makes about 4 medium size servings, preparation time- for the lentils- a few hours, carrots in the oven- about 35-40 min, the oven temperature- 180 C,

  1. 10-12 young, fresh carrots
  2. one bowl of 250 ml of red lentils- soak them in a cold water, rinse one time, leave them for a few hours, or even overnight
  3. ย sea salt, pepper, and some marjoram- I used some fresh leaves- chopped
  4. natural yogurt- if you’re vegan simply give up on this part, or use the soy one
  5. 4-5 tablespoons of olive oil

Method

In advance prepare the red lentils- soak them in a water for a few hours, or even overnight.

Prepare the carrots- wash them and place them on the baking form. Prepare the marinade- mix together the olive oil, sea salt- half a tablespoon max, some black pepper, and spread it over the carrots. Place the carrots in the oven and roast them for about 35 min- or until tender.

In the meantime start cooking the lentils- on a low fire. Lentils should be ready after 35-40 min, not longer. Chop the carrots, mix together with the lentils and blend all ingredients together until smooth. As a last thing add the marjoram.

Soup 5

I serve this soup with a teaspoon of natural yoghurt. I really like it like that. It makes a dramatic difference, but of course if you’re not into adding any diary products into your soup, have it just with a piece of bread. Enjoy!

Red lentils soup 8

 

Polska wersja

I znowu weganskie klimaty! Niby nie jestem wielka fanka kuchni weganskiej a jednak te przepisy same jakos tak mi przychodza do glowy. Ale od poczatku. Ostatni weekend spedzilam z kolezanka w Mediolanie. Planowalysmy te podroz juz od pazdziernika zeszlego roku. Nie wiem jak Wy, ale ja lubie sobie cos zaplanowac, jakas mala podroz i czekac niecierpliwie az ten moment nadejdzie! Przez ostatnie tygodnie bez wzgledu na to jak ciezko bylo w pracy, razem z Vassilia dodawalysmy sobie animuszu przypominajac, ze juz za chwileczke,juz za momencik bedziemy w Mediolanie! Vassilia kiedys studiowala w Mediolanie, i ma tam swoje male mieszkanko. Zaprosila mnie na wspolny wypad bo mowie po wlosku i znam ten kraj jak wlasna kieszen. Oczywistym bylo, ze we dwie bedzie jeszcze fajniej ๐Ÿ™‚ W piatek przyszlysmy do pracy z walizkami i punkt 17ta wybieglysmy czym predzej z biuraย zeby zlapac autobus na lotnisko! Do Mediolanu dotarlysmy juz bardzo poznym wieczorem, ale to nie przeszkodzilo nam w zajrzeniu do pobliskiej restauracji. Zjadlysmy z wielkim smakiem po talerzu pasty- moja byla z borowikami w sosie smietanowym pychaaaaa i popijalysmy dobre wino. W sobote rano plan byl niezwykle napiety bo wybieralysmy sie na miejscowy targ. Potem oczywscie trzeba bylo koniecznie cos przekasic, no a potem wiadomo jakies zakupy i zwiedzanie centrum miasta. Wszystko doskonale sie udalo, poczynajac od poczatku dnia z wyborna kawa i jeszcze cieplymi buleczkami, ktore palaszowalysmy w malutkim barze zaraz kolo kamienicy gdzie sie zatrzymalysmy. Tak dobrej kawy nie pilam juz cale wieki! Potem szybko targ- nota bene musialysmy tam wrocic ย bo Vassilia zapomniala torebke z sukienka, ktora kupila tego samego ranka awwwwwwwww wyobrazcie sobie tylko jak szybko prula taksowka przez miasto i my w napieciu zastanawiac sie czy torebka z sukienka jeszcze gdzies tam bedzie!! W porze lunchu zjadlysmy cos szybkiego w domu- przepyszne foccacie, szynka, karczochy i pomidorki nadziewane tunczykiem. No a po popoludniowej kawie czas byl juz najwyzszy zeby udac sie do centrum! Wieczorem spotkalysmy sie z kolezankami Vassilii, i po paru godzinach przenioslysmy sie do restauracji, ktorej wlascicielem jest maz jednej z dziewczat. Wyobrazcie sobie cztery wyglodniale bestie “nadajace” bez przerwy i malzonka, ktory przez ten caly czas donosil jedzenie, desery, wino i kawe. Ech, byla to naprawde przewspaniala uczta i jak sie pozniej okazalo zostalysmy zaproszone ๐Ÿ˜€ W niedziele juz tylko pozostalo nam kilka godzin na spacer po centrum, a potem pakowanie walizek i wyjazd na lotnisko. W tym tygodniu jestem juz w Lionie, tutaj spedzam swieta z rodzina mojego chlopaka. Uwielbiam Lion, ale przyznaje ze swieta sa jednak najlepsze w Polsce. Domyslam sie, ze wszyscy sa skupieni na Wielkanocy, wiec ja tym razem postanowilam dla odmiany pomyslec o tym co bedzie potem. Podejrzewam, ze sporo z nas bedzie na diecie przez kilka dni, jesli nie dluzej. Dzisiejszy przepis na zupe ze skielkowanej soczewicy i pieczonych marchewek jest super na czas diety i nie tylko. Odkad zaczelam piec wlasny chleb czytam duzo o kielkowaniu zboz i przeroznych ziaren. Uzywam ich do pieczenia chleba, dzis zdecydowalam sie na zupe. Mysle, ze ten przepis jest swietny nie tylko na diete ale tez na ten wczesno wiosenny okres, kiedy wciaz nie mamy swiezych warzyw, a potrzebne sa nam witaminy. Mam nadzieje, ze Was zainspiruje ten niezwykle prosty przepis na bardzo smaczna zupe!

Lentils 4

Skladniki

Wydajnosc- okolo 4 srednich porcji, czas kielkowania soczewicy- od kilku godzin, mozna tez zostawic na cala noc, czas pieczenia marchewek- ok 35-40 min, temperatura piekarnika- 180 C

  1. 10-12 mlodych marchewek- jesli sa duze musicie przekroic je na pol
  2. czerwona soczewica- ja odmierzam ja w miseczce o pojemnosci 250 ml, wsypuje soczewice do miski i zalewam woda
  3. okolo pol duzej lyzki soli morskiej, swiezo zmielony pieprz, majeranek- ja uzylam swieze liscie, trzeba je pokroic na drobno
  4. 4-5 lyzek oliwy z oliwek
  5. jogurt naturalny- dla osob na diecie weganskiej polecam albo jogurt sojowy, albo kazdy inny seplniajacy wymogi diety weganskiej. Naprawde warto sprobowac ta zupe z jogurtem!

Przygotowanie

Namocz soczewice- mozesz zostawic na noc, albo na jakies kilka godzin. Kielki powinny byc widoczne.

Przygotuj marchewke- umyj, przetnij na pol jesli jest naprawde duza. Przygotuj blaszke do pieczenia- ja wykladam blaszke folia kuchenna. Wysyp marchewke na blaszke. W miseczce wymieszaj razem oliwe, sol, pieprz i natrzyj marynata marchewke. Wstaw do piekarnika na jakies 35 min, choc to zalezy od marchewki. Zwyczajnie nakluj ja widelcem zeby sprawdzic czy jest juz miekka.

Soup 2

W duzym garnku nastaw skielkowana soczewice i gotuj przez okolo 30 min. Ja lubie juz taka rozgotowana, ale to zalezy od Was. Niektorzy wola ziarna niedogotowane, zwlaszcza ze mieszamy je w blenderze. Pokroj marchewke na mniejsze kawalki i wymieszaj z soczewica. Dodaj przyprawy i zmiksuj wszystko w blenderze, az uzyskasz konstystencje kremu.

Ja podaje ta zupe z jogurtem naturalnym, choc jesli nie lubisz produktow mlecznych w zupie mozesz poprzestac na dobrym chlebie. Jestem pewna, ze i tak bedzie smakowalo!

Soup 6

Zycze Wszystkim milego weekendu oraz zdrowych i pogodnych Swiat Wielkiej Nocy ๐Ÿ™‚

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42 thoughts on “Sprouted red lentils and roasted carrots soup/Zupa z czerwonej soczewicy i pieczonej marchewki

  1. It is absolutely freezing here today, this gorgeous soup would go down amazingly. I just checked the cupboard and I’ve got the red lentils, so can get cracking on making this beauty! ๐Ÿ™‚
    Hope you’ve had a wonderful weekend.

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    • Darling haven’t heard from you for ages! How have you been? I will have to check out on your blog tonight! Try the soup and also try the green pea one if you have time- it’s yummy too. Lots of hugs xx

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    • Thank you so much! I’m so happy you noticed the carrot tops ๐Ÿ™‚ I was wondering what to do with them, cause I didn’t want to throw them out just like that, and after a few trials it turned out to be a good idea. I already published something about Lyon last year, but I will be preparing some more in the summer time as I’m going back there for a few days. I hope you had nice Easter x

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  2. Wow.. Wow.. Wow!!! I would love to eat pappardelle with porcini in Milan, too. Your mini-vacation with girlfriend sounds so fantastic; I am imagining myself with you ladies while reading this post. ๐Ÿ™‚

    This soup is so vibrant. I love love love the color so much, and I am sure it’s just as delicious as it is beautiful ๐Ÿ™‚

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    • You would love it! Believe me for someone who is into cooking and pictures, all these foods and dishes you look at it’s an incredible experience- different from Asia for example. I will let you know how my photo workshops will go! xx

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    • Thank you so much Elaine ๐Ÿ™‚ The weekend was fabulous indeed, but for me Italy is like my second home and I always have a good time when I’m there. I love the country, can’t help it! I hope you’re having a lovely weekend- I’m sure lots of good food is waiting for tomorrow ๐Ÿ˜€ xxx

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    • Linda I had no doubts you’ve been there! The city is fantastic isn’t it, and the weather too. Lyon is a bit cold this week, but still so much to be eaten ๐Ÿ˜€ Thank you for the Easter wishes, I hope you’re having a lovely weekend too xx

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    • Thank you so much Ronit! Yes, this soup is really good. I think I need to explore even more this combination of sprouted and roasted, I really like the taste of it. I hope you’re having a lovely weekend xx

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  3. I love Milan! The Duomo, the shopping & of course the food ๐Ÿ˜€ I need to go back soon ๐Ÿ˜€ I have sprouted beans before, but not lentils! Love the idea! The soup looks brilliant Marta and your pictures as always are breathtaking! Enjoy your Easter xx

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  4. I enjoyed lentils all last week, but not sprouted lentils! I have to give this a try, especially in light of spring and everything “sprouting!” And can I say how jealous I am of you that you are traveling to all these fantastic places? Hope you are having an amazing time…can’t wait to see your culinary inspirations when you return. ๐Ÿ˜‰ Happy early Easter Marta!

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    • Thank you so much Bonnie ๐Ÿ™‚ I guess living in Europe is an advantage, you can easily travel to all those known places- Paris (for me 2,5 hour by train!), Barcelona, Milan, Rome or Berlin. We go somewhere almost every weekend, also because if you live in Lux you can easily travel to another country withing 1 hour or so. Having said that, I would love to see cities like New York or Boston ๐Ÿ™‚ Happy Easter to you too Bonnie, lots of hugs xx

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