I saw the recipe at some cooking blog few days ago, and as I had some frozen nettle reserves, I decided to prepare it right away. So far, I have used nettle only in pies and stir-fries (recipes to follow), so this was a great opportunity to try something new.
The soup shown below is made of vegetables only, but those of you who like a bit heartier dishes, can add some bacon and/or meat.
- 200 g lentil (uncooked)
- 200 g nettle
- 2 medium-sized onions
- 1 medium-sized carrot
- 1 tablespoon dried dill
- 1 teaspoon curry powder
- 1 teaspoon paprika
- to taste salt and pepper
- 2 tablespoons oil
- 150 g bacon (optional)
- Finely chop onions. Slice the carrot. Roughly chop the nettle, but be careful and use gloves - you don't want to get stung! Wash and drain the lentil.
- If you decide to do the bacon version, heat the oil into a soup pot and add diced bacon. Cook for a few minutes until it becomes crispy. You can use some meat of your choice instead and cook it until it gets a thin and crispy crust. Take the bacon/meat out of the pot and set aside until further use.
If making the vegetables-only version, skip to step 3.
3. Add onions into the pot and cook them over medium heat until soft. Then add carrots and cook for a couple more minutes. Now stir in the lentil and pour in 2 liters of water. Bring it to a boil, then reduce the heat to low and cook until lentils are soft.
4. Now, add the nettle and put back the bacon/meat (if using any). Cook for 10 more minutes over low heat.
5. Season the soup with the spices listed above, cook for 2-3 more minutes and remove from fire.
Serve warm with your favorite bread. Perhaps you'll like some of these ones here...
Enjoy and bon appétit!