Autumn soup with lentils and quail eggs

Autumn soup with lentils and quail eggs is more than just a simple meal – it’s a warm embrace in a ceramic bowl, a combination of flavors and textures that reminds us of the cool autumn days when nature dons its golden mantle and all the fresh ingredients await us in the garden. This recipe is not only easy to prepare but also packed with nutrients, making it ideal for a comforting dinner.

Total preparation time: 40 minutes
Number of servings: 4

Ingredients
- 1/2 cup red lentils (approximately 100 g)
- 1 red onion (finely chopped)
- 1 small red bell pepper (sliced)
- 1 carrot (grated)
- 1 parsley root (grated)
- 1 parsnip (grated)
- 2 tablespoons olive oil
- 1 teaspoon dehydrated vegetables (salt-free)
- 1 teaspoon sweet paprika
- Salt (to taste)
- Pepper (to taste)
- 3 quail eggs
- 3 cherry tomatoes (halved)
- A few sprigs of fresh parsley (finely chopped)
- 250 ml water

Brief history
Lentil soup is a traditional dish in many cultures, symbolizing prosperity and abundance. Lentils, a staple in human diets for thousands of years, bring not only a delicious taste but also important nutritional benefits, being rich in protein and fiber. The addition of quail eggs adds a touch of elegance, while their delicate texture perfectly complements the soup.

Preparation techniques
1. Preparing the lentils: Start by rinsing the lentils well under cold running water, then draining them. Place the lentils in a bowl and cover them with hot water, letting them sit for 10-15 minutes. This will help reduce cooking time and make the lentils easier to digest.

2. Chopping the vegetables: While the lentils are soaking, peel and wash all the vegetables. Grate the carrot, parsley root, and parsnip. Chop the onion into small pieces and slice the bell pepper into thin strips, reserving a few rings for garnish.

3. Sautéing the vegetables: In a large pot, heat the olive oil over medium heat. Add the pepper rings and sauté them lightly for 2-3 minutes, then remove them and set aside for garnish. In the same pot, add the onion, carrot, parsnip, parsley root, and sliced bell pepper. Sauté the vegetables for 5-7 minutes until they become soft and fragrant.

4. Adding the lentils: Add the drained lentils to the pot, mixing well with the vegetables. Then, pour in 250 ml of water and add salt, dehydrated vegetables, and sweet paprika. Let the soup simmer on low heat for 10 minutes, covered.

5. Cooking the quail eggs: About 5 minutes before turning off the heat, crack the quail eggs directly into the soup. They will cook quickly, and the whites will coagulate, providing a pleasant appearance and soft texture.

6. Finishing and serving: Turn off the heat and sprinkle the finely chopped parsley over the soup. When serving, ladle a portion of soup into bowls, placing a quail egg on top of each serving, along with the sautéed pepper rings for an attractive garnish.

Practical tips
- Enhancing flavor: If you desire a stronger taste, you can add some extra spices, such as cumin or coriander.
- Vegetarian alternative: You can omit the quail eggs and add tofu or feta cheese cubes for a vegetarian option.
- Variations: Instead of red lentils, you can use green or brown lentils, keeping in mind that they will require a longer cooking time.
- Serving: This soup pairs perfectly with a slice of toasted whole-grain bread or seasoned croutons for added crunch.

Nutritional benefits
Lentil soup is an excellent source of plant-based protein, fiber, vitamins, and minerals. Lentils are rich in iron, making them ideal for maintaining energy levels, while the vegetables add a boost of antioxidants and essential vitamins for health.

Frequently asked questions
1. Can I use canned lentils?
Yes, you can use canned lentils, but make sure to rinse them well before use. Cooking time will be significantly reduced.

2. How can I store the soup?
You can store the soup in an airtight container in the refrigerator for 2-3 days. Reheat it over low heat and add a little water or broth before serving.

3. Is this soup suitable for vegans?
Yes, you can make a vegan version by omitting the quail eggs and adding other plant-based proteins.

This autumn soup with lentils and quail eggs is a perfect choice for cool evenings, bringing comfort and flavor in every bite. Enjoy and cook with love!