Follow our lead and well have you plating up this vibrant lentil and pea soup in half an hour.
- Peel onion and garlic, roughly chop with carrots, then place in a food processor. Using the pulse button, process until finely chopped.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add carrot mixture and cook, stirring frequently, for 5 minutes or until softened. Add lentils, bay leaf and 1.25L water, and bring to a simmer. Cook, skimming scum from surface, for 17 minutes or until lentils are tender.
- Meanwhile, to make fritters, finely grate parmesan into a bowl. Add ricotta and egg yolk. Sift over flour with baking powder, then stir to combine. Fill a large frying pan 1cm deep with oil and heat over medium heat. Shape heaped teaspoons of cheese mixture into 4cm patties. Working in 2 batches, fry for 1 minute each side or until golden. Drain on paper towel.
- Stir peas into soup, then cook for 3 minutes or until warmed through. Tear leaves from mint, roughly chop, then stir into soup. Zest lemon into soup.
- Divide soup among bowls and top with cheese fritters to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set