Lentil soup with corn puff
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For 2 people
80 g of red lentils
2 ribs celery
2 pumpkin slices (10 cm diameter and thick slice 1 cm)
shallots 6 heads
1 vegetable stock cube
extra virgin olive oil
For 1 puff pastry
2 tablespoons corn flour
1 cup water
a tablespoon of olive oil
In an earthenware pot, sauté chopped shallots and garlic, season with salt and add a pinch of red pepper.
Add the celery cut into pieces not too small and lentils after they have been washed.
Cut, meanwhile, the pumpkin into cubes and add it to the Pan; cover with warm water, add a vegetable stock cube.
Simmer 30 minutes (the added water you should absorb almost all to this soup so it is fairly dense in the pot).
Preparation of puff pastry
mix the flour with water, salt and oil and pour in a pan piping hot.
Move a little bit the pan to even out the bottom.
Cook over low heat, without lid until you are able to detach from the bottom and turn over to cook the other side.
Serve the soup with bits of corn puff inserted into each dish.
(Thanks to Valentina B.)