Pea and lentil soup with cheese fritters
Warm up with our hearty Pea and Lentil Soup, topped with irresistible cheese fritters! This nutritious recipe features onions, garlic, carrots, lentils, and peas, seasoned to perfection with a touch of spearmint and a squeeze of lemon. Enjoy the creamy richness of ricotta and parmesan fritters that are sure to make this soup a family favorite. Easy to follow and delicious!
- 18 Apr 2025
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 13 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 5g | 14% |
| Sugar 4.60g | 5% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.77g | 13% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 50mg | 10% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.19mg | 14% |
| Vitamin B3 1.02mg | 6% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 16mg | 17% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 2.12mg | 19% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 270mg | 21% |
| Potassium, K 390mg | 11% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 1.75mg | 16% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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