Pea and lentil soup with cheese fritters

Follow our lead and well have you plating up this vibrant lentil and pea soup in half an hour.

Recipe «Pea and lentil soup with cheese fritters» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 onion, 3 cloves garlic, 2 small carrots, 60ml olive oil, plus extra, to shallow-fry, 200g French-style green lentils , 1 bay leaf, 75g parmesan, 200g fresh ricotta , 1 egg yolk, 35g plain flour, 1/2 tsp baking powder, 200g frozen peas, 1/4 bunch mint, 1 lemon.

Ingredients:

• 1 onion 
• 3 cloves garlic 
• 2 small carrots 
• 60ml olive oil, plus extra, to shallow-fry 
• 200g French-style green lentils 
• 1 bay leaf 
• 75g parmesan 
• 200g fresh ricotta 
• 1 egg yolk 
• 35g plain flour 
• 1/2 tsp baking powder 
• 200g frozen peas 
• 1/4 bunch mint 
• 1 lemon 

Instructions

1. Peel onion and garlic, roughly chop with carrots, then place in a food processor. Using the pulse button, process until finely chopped.
2. 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.
3. 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.
4. 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.
5. Divide soup among bowls and top with cheese fritters to serve.