As you know I am doing a keto lifestyle, so I have to keep my carb count really in check. I am able to skip the bread and pasta to keep the wine. Once in a while, I may give myself a treat such as eating lentil soup. I love a steaming soup of lentil soup for a fall rainy lunch but got to be careful about the portion size. One portion of 100 ml has about 14 gr of net carbs so is not something that I have in my repertoire every day. However, my family likes the lentil soup so I make them for wife and daughter-they love it so much!!!. It would not be fair to prive them of some dishes just because I am doing keto.
This recipe is really simple. As far I remember, it is one of the first dishes that I learnt cook. From a very early age, I used to watch my grandmother cook. She used to make the best dishes ever: chicken with rosemary, stuffed eggplant with meat, meatballs in tomato sauce and of course lentil soup. During my childhood in Venezuela, I used to have lentils twice or three times a week. Legume based dishes are a staple in Latin American diet.
The recipe of my abuela Flor goes like this: You start off making a tipe of sofrito with a base of leeks, peppers, carrots and of course bacon. If you dont have bacon, you can add a piece of chopped chorizo or some prosciutto or jamon serrano. The addition of meat in the soup will add some complexity of flavours to the soup. The sofrito has to be fried in good quality olive oil in medium temperature. After you see the bacon start getting golden and crispy in colour, you know is ready. Then, I add my dried lentils directly. I fry them for two-minute. Then I finish assembling the soup by adding water or homemade chicken stock. The final touch will be the seasoning. I add up a bit of cilantro, cumin, oregano and parsley. Bring it to a boil and let it simmer until the lentils are al dente: soft but still a bit hard. Thats it…you got a nice bowl of happiness in a lentil soup.
I choose to pair my lentil soup with the Raul Perez Ultreia St-Jacques 2016 ( SAQ # 13555945, $22.80). I love the wines that Raul Perez makes in Bierzo. This is such as gorgeous wine. In spanish I would say un grande!!!. I love the stuff that Raul makes in the Bierzo. This is a seductive wine. It has such as pretty nose bursting with aromas of wild blackberries with the perfect spice dose: aromas of dried cloves, black liquorice candy and confit violets. On the palate, the wine reminds me of a good Crozes Hermitage: polished in the midpalate with satiny tannins. A beautiful contrast with the grainy texture of the lentils. This is too much of a wine for the small price it commands.
Raul Perez is no stranger to this blog. I have covered him before. Many consider Raul Perez to be one of Spain’s – if not the world’s – finest winemakers. Perez crafts wine in several regions in northwestern Spain, but he makes his home and many of his finest wines in Bierzo.
Pérez’s fame has been established in the world for several years now; he originally gained international recognition working with his mentor, Alvaro Palacios, on diverse projects throughout northwest Spain (and beyond), but his home base is Bierzo, which is situated right where the Galicia region gives way to Castilla y Léon. From 1993-2004 he was the winemaker at Castro Ventosa, his family’s historic Bierzo winery, after which he founded his eponymous operation in the same village—Valtuille de Abajo. His family owns about 15 hectares of vineyards in and around Valtuille, which are broken up into incredibly tiny parcels farmed by many individual growers. Pérez’s “Ultreia” series follows a Burgundy model: There are a few “village-level” wines at the entry level—of which this “St. Jacques” is one—and then several more limited-production, single-vineyard bottlings.
My abuela will be proud of the results of my soup. It was a success in my house especially with my wife. A glass of wine to you wherever you are!!!. You taught me some much about cooking and how to be a respectable man.