Pea and lentil soup with cheese fritters
This comforting Pea and Lentil Soup features sweet peas and earthy lentils, enhanced by creamy cheese fritters. A delightful and hearty meal perfect for a cozy evening.
Cook time 25 min
Prep time 20 min
Ingredients:
1 onion2 garlic cloves
2 carrots
1 cup canned lentils
1 bay leaf
3/4 cup grated parmesan cheese
1 cup ricotta cheese
1 yolk
1/4 cup all-purpose white wheat flour
1 tsp baking powder
1 cup peas
1/3 cup spearmint
1 lemon
Pea and lentil soup with cheese fritters is a delightful and wholesome dish that combines the delicate sweetness of peas and the earthiness of lentils with the rich, creamy texture of cheese fritters. This recipe is perfect for a cozy dinner, offering a wonderful balance of flavors and a comforting, hearty meal.
Instructions:
In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion, minced garlic, and diced carrots. Sauté for about 5-7 minutes until the vegetables soften and the onions are translucent.
Add the canned lentils and bay leaf to the pot. Stir to combine, and cook for another 2-3 minutes to let the flavors meld.
Add the peas to the pot, then pour in enough water to cover the vegetables (about 4 cups). Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes until the vegetables are tender.
Remove the bay leaf from the soup. Using an immersion blender or a regular blender, blend the soup until smooth. Season with salt, pepper, and half of the lemon zest and juice to taste. Stir in the chopped spearmint.
Cover the soup and keep it warm on low heat while you prepare the cheese fritters.
In a large bowl, combine the grated parmesan cheese, ricotta cheese, egg yolk, all-purpose flour, baking powder, salt, and pepper. Mix until well combined to form a dough-like consistency.
With slightly wet hands, shape the cheese mixture into small fritters or patties, each about the size of a tablespoon.
In a frying pan, heat about 1/2 inch of oil over medium-high heat. Once the oil is hot (around 350°F or 175°C), gently place the fritters in the pan. Fry them in batches, ensuring not to overcrowd the pan. Cook each side for about 2-3 minutes until golden brown and crispy.
Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Keep them warm in a low oven if needed.
Ladle the hot pea and lentil soup into bowls.
Place a few cheese fritters on top of each bowl of soup.
Garnish with the remaining lemon zest and a few extra mint leaves (optionally coriander leaves). Serve immediately and enjoy your delicious Pea and Lentil Soup with Cheese Fritters!
Enjoy this delicious pea and lentil soup paired with golden, crispy cheese fritters. This combination not only fills your stomach but also your heart with warmth and satisfaction. Garnish with fresh spearmint and a squeeze of lemon for an extra touch of freshness.
Pea and lentil soup with cheese fritters FAQ:
Store leftover pea and lentil soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat on the stove or in the microwave before serving.
Fry the cheese fritters for about 2-3 minutes on each side or until they are golden brown and crispy. Make sure the oil is hot enough (around 350°F or 175°C) to achieve a nice crunch.
Yes, you can substitute ricotta with cottage cheese or cream cheese for a different flavor and texture. However, this may slightly alter the fritter's creaminess and flavor.
A typical serving size for pea and lentil soup is about 1 to 1.5 cups, especially if you're adding fritters on top. Adjust according to personal appetite and meal context.
Yes, you can use frozen peas in the soup. They will cook quickly and add sweetness, similar to fresh peas. Just add them with the canned lentils and proceed with the recipe.
Cooking Tips:
- For a smoother soup, blend it slightly before serving.
- Ensure the oil is hot enough before frying the fritters to achieve a golden and crisp exterior.
- Add the spearmint just before serving to retain its vibrant flavor and color.
- Use fresh lemon juice to enhance the flavors and add a zingy freshness to the dish.
- If you prefer a thicker soup, simmer it longer until it reaches the desired consistency.
Nutrition Facts
6 ServingsCalories 200kcal
Protein 13g
Carbohydrates 24g
Fiber 5g
Sugar 4.60g
Fat 7g
More recipes
Spicy sour cream vegetables
A creamy, spicy vegetable dish with broccoli, potatoes, and carrots.
21 Apr 2026Broccoli soup with olive oil and black pepper
Quick and creamy broccoli soup with olive oil and black pepper.
21 Apr 2026Avgolemono soup with white rice
Creamy Avgolemono soup with lemon, eggs, and white rice.
21 Apr 2026Cream of cauliflower soup
A creamy, spiced cauliflower soup that's easy to make and comforting.
21 Apr 2026Chicken and lentil soup
A hearty chicken and lentil soup with spices and fresh toppings.
21 Apr 2026Smoked salmon and broccoli soup
Delicious smoked salmon and broccoli blended soup, creamy and nutritious.
21 Apr 2026Tomato & lentil soup with carrots and celery
A warming tomato and lentil soup with carrots and celery.
21 Apr 2026