MINESTRA DI ASPARAGI, LENTICCHIE ROSSE E PECORINO SARDO or SOUP WITH ASPARAGUS, RED LENTILS AND SARDINIAN PECORINO

sparrisar

Today it’s a real summer’s day here; when I was walking with the dog on the road that continues beyond our house, I felt as happy as I did when I was a child in Sweden and on summer vacation. Sometimes I’m surprised by these reminiscent feelings that suddenly and unexpectedly pop up and let me travel in time and space like that, if I didn’t dislike the word grateful I would use that but as I have these idiosyncratic feelings about words, I can just say that I’m happy for these moments.
I like asparagus a lot but I can’t say that I like asparagus soup that much so I have been thinking about how to make one that I like. And now I have come up with a very simple recipe for a soup with asparagus, red lentils, Sardinian pecorino and some lemon juice that works for me!



MINESTRA DI ASPARAGI, LENTICCHIE ROSSE E PECORINO SARDO or SOUP WITH ASPARAGUS, RED LENTILS AND SARDINIAN PECORINO

1 onion
1 bunch of asparagus
2 dl dry red lentils
1 liter of stock, preferably vegetable
2 dl freshly grated Sardinian pecorino cheese, any softish pecorino cheese is ok though
Fresh lemon juice
Salt
Olive oil

– Sauté the chopped onion in the oil until transparent.
– Add the chopped asparagus but save the tips.
– After a minute you add the lentils and stir well before you add the stock. Check the salt.
– Let it cook until the lentils are soft, add the asparagus tips and let it cook for about 5 more minutes.
– Just before you serve it, add the grated cheese and stir well.
– Serve it with quarters of lemons so that everyone can squeeze as much lemon juice as they want into the soup!

aspargus and red lentil soup

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