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Pea and lentil soup with cheese fritters
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a vibrant lentil and pea soup in just 30 minutes.
Ingredients:
  • 1 onion
  • 3 cloves garlic
  • 2 small carrots
  • 60ml (1/4 cup) olive oil, plus extra, to shallow-fry
  • 200g (1 cup) French-style green lentils
  • 75g parmesan
  • 200g fresh ricotta
  • 1 egg yolk
  • 35g (1/4 cup) plain flour
  • 2.00 gm baking powder
  • 200g frozen peas
  • 1/4 bunch mint
  • 1 lemon
Instructions:
  • Prepare the onion, garlic, and carrots by peeling and roughly chopping them. Transfer them to a food processor and pulse until finely chopped.
  • In a saucepan over medium heat, warm 2 tablespoons of oil. Sauté carrot mixture until softened, about 5 minutes. Stir in lentils, bay leaf, and 1.25L water, then simmer while occasionally skimming off any scum for about 17 minutes until lentils are tender.
  • While waiting, grate parmesan cheese into a bowl, then mix in ricotta and egg yolk. Sift in flour and baking powder, then stir until well combined. In a large frying pan, pour oil until it's 1cm deep and heat it over medium heat. Shape heaped teaspoons of the cheese mixture into 4cm patties. Cook in 2 batches, frying each side for about 1 minute until golden brown. Drain on paper towels before serving.
  • Mix peas into the soup and cook for 3 minutes, or until warmed through. Tear mint leaves, roughly chop, and stir into the soup. Finally, zest lemon into the soup.
  • Ladle soup into bowls and garnish with cheese fritters before serving.

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