A semana passada estiveram dias cinzentos e chuvosos de Primavera que claramente pediram pratos de conforto. Voltámos às sopas, desta vez uma das minhas favoritas. Um verdadeiro 2 em 1 porque esta sopa, ou caldo, corretamente falando, é super completa, uma autêntica refeição com tudo o que precisamos em termos nutricionais: hidratos de carbono, proteínas, vitaminas, sais minerais e ainda um probiótico: o miso.
Criei esta receita com base numa sopa deliciosa de lentilhas que a minha empregada de Malta fazia. A Cirlene uma pessoa incrível, tão meiga e tão doce, que apareceu no meu caminho. Além de me ajudar a tratar da casa, tratava também do Benjamim enquanto trabalhávamos, ainda para mais, estando a viver fora e sem apoio familiar, era com ela que podíamos contar sempre. No meio disto, e numa ilha onde se falava inglês e maltês, tive a sorte de me cruzar com uma pessoa que falava português, ela era brasileira. Criámos uma relação afetiva muito próxima e ainda hoje mantemos o contacto.
Tenho saudades das segundas-feiras quando chegava a casa do trabalho e ela nos deixava o jantar preparado: uma panela de sopa de lentilhas, um tacho de arroz e outro de feijão preto preparados pela mão de uma verdadeira brasileira. O miúdo pronto e de banho tomado e eu livre para brincar com ele sem ter de me preocupar com mais nada até o deitar.
Foi com ela também que aprendi a fazer um verdadeiro feijão preto à brasileira! Um dia destes partilho convosco.
A receita da Cirlene era uma simples sopa de lentilhas verdes, bastante bem temperada com especiarias e tinha um truque que lhe dava um toque final: ela refogava uns alhos à parte e “jogava lá pra dentro”, como ela mesma explicava. A partir da base da sopa de lentilhas dela, eu criei esta que é um autêntico prato completo pois além de lentilhas e legumes, ainda adicionei cogumelos, massinhas e o apontamento final que lhe dá o verdadeiro toque, um probiótico, e que é o ingrediente secreto desta receita: o miso.
No fundo a minha sopa tem pouco a ver com a dela no resultado final, mas serviu-me de inspiração e isso é que importa.
Ingredientes
Para 8 pratos de sopa
- 2 cebolas grandes partidas em quartos de lua (300g)
- 150g de cogumelos shimeji castanhos (ou pleurotus)
- 250g de cogumelos Paris laminados (ou cogumelos marron)
- 3/4 de chávena de lentilhas verdes demolhadas de véspera
- 12 chávenas de água (aprox.)
- 1 batata ou 1 curgete ralada (200g)
- 1 cenoura média partida em rodelas (100g)
- 1 colher de chá de curcuma
- 2 colheres de chá de alho em pó
- 2 folhas de louro
- pitada de pimenta preta
- pitada de noz moscada
- 3 colheres de sopa de miso de cevada
- azeite para forrar o fundo do tacho
- pés de coentros inteiros (5g)
- cebolinho e coentros picados para servir (5g de cada)
- sementes de abóbora e girassol torradas (opcional)
Como se faz a sopa de lentilhas e cogumelos?
- Forra-se o fundo de uma panela com azeite, junta-se a cebola e o louro e deixa-se dourar um pouco (2 min). Adiciona-se a curcuma e a pimenta preta, mexe-se e tapa-se um pouco para as especiarias libertarem os seus aromas. Abre-se o tacho e se necessário mexe-se ou junta-se um pouquinho de água, para a cebola não agarrar ao fundo do tacho.
- Adicionam-se os cogumelos, um pouco de noz moscada, alho em pó e sal (caso usem). Não abusem do sal porque o miso no final já é salgado!
- Quando estiver a ferver junta-se a água e as lentilhas até levantar fervura novamente. Aqui retificam-se temperos por causa da adição da água.
- Adiciona-se a curgete ou a batata ralada, a cenoura, os ramos de coentros e deixa-se cozinhar cerca de 20 – 25 minutos ou até às lentilhas estarem macias.
- Acrescenta-se a massa e deixa-se cozer até ficar al dente (cerca de 7 min). Nessa altura desliga-se o lume.
- Retira-se um pouco de água da sopa para uma taça de vidro e junta-se o miso, mexendo bem para que se dissolva na água. O miso não deve ser cozinhado, sempre colocado no fim pelas suas características probióticas! Junta-se o preparado de miso à nossa sopa, mexe-se bem para incorporar e está pronta para ser servida com coentros frescos, cebolinho e sementes tostadas no prato.
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