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Lentil Vegetable Soup Recipe

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This recipe for Lentil Vegetable Soup, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Wednesday, September 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups choppeed leaks, white part only ( 2 leaks)
1 T. minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 T; kosher salt
1 1/2 t. freshly ground pepper
1 T.minced fresh thyme leaves or 1 t. dried
1 t. ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium-diced carrots (4-6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 T. red wine or red wine vinegar
Freshly grated parmesan

Directions:
Directions:
In a large bowl, cover the lentils with boiling water and allow to sit for 15 min. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme and cumin for 20 min, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated parmesan.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
Barefoot Contessa

 

 

 

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