Pea and lentil soup with cheese fritters

Pea and lentil soup with cheese fritters


Follow our lead and well have you plating up this vibrant lentil and pea soup in half an hour.

The ingredient of Pea and lentil soup with cheese fritters

  1. 1 onion
  2. 3 cloves garlic
  3. 2 small carrots
  4. 60ml (1/4 cup) olive oil, plus extra, to shallow-fry
  5. 200g (1 cup) French-style green lentils
  6. 1 bay leaf
  7. 75g parmesan
  8. 200g fresh ricotta
  9. 1 egg yolk
  10. 35g (1/4 cup) plain flour
  11. 1/2 teaspoon baking powder
  12. 200g frozen peas
  13. 1/4 bunch mint
  14. 1 lemon

The instruction how to make Pea and lentil soup with cheese fritters

  1. Peel onion and garlic, roughly chop with carrots, then place in a food processor. Using the pulse button, process until finely chopped.
  2. Heat 2 tablespoons oil in a saucepan over medium heat. Add carrot mixture and cook, stirring frequently, for 5 minutes or until softened. Add lentils, bay leaf and 1.25L water, and bring to a simmer. Cook, skimming scum from surface, for 17 minutes or until lentils are tender.
  3. Meanwhile, to make fritters, finely grate parmesan into a bowl. Add ricotta and egg yolk. Sift over flour with baking powder, then stir to combine. Fill a large frying pan 1cm deep with oil and heat over medium heat. Shape heaped teaspoons of cheese mixture into 4cm patties. Working in 2 batches, fry for 1 minute each side or until golden. Drain on paper towel.
  4. Stir peas into soup, then cook for 3 minutes or until warmed through. Tear leaves from mint, roughly chop, then stir into soup. Zest lemon into soup.
  5. Divide soup among bowls and top with cheese fritters to serve.

Nutritions of Pea and lentil soup with cheese fritters

calories: 329.581 calories
calories: 17 grams fat
calories: 6 grams saturated fat
calories: 21 grams carbohydrates
calories: 4 grams sugar
calories: 19 grams protein
calories: 352.63 milligrams sodium
calories: NutritionInformation

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