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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

French Lentil Soup Recipe

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This recipe for French Lentil Soup is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, finely diced (about 1 ¼ C)
1 garlic clove, minced
2 carrots, finely diced (about 2/3 C)
1 leek, white and light green parts finely diced (about 1 ¼ C)
1 celery stalk, finely diced (about ½ C)
1 T tomato paste
7 C vegetable broth
1 ¾ C French lentils
¼ C Riesling or other slightly sweet white wine
2 T sherry wine vinegar
½ lemon
½ tsp. salt
¼ tsp. white pepper

Sachet: 1 tsp. dried thyme, 1 bay leaf, ¼ tsp. caraway seeds, enclosed in a large tea ball or tied in a cheesecloth pouch.
Directions:
Directions:
Heat the oil in a soup pot over medium heat. Add the onions and garlic. Cook, stirring occasionally, until the onion is translucent, 4 – 6 minutes.

Add the carrots, leeks and celery. Cook, stirring occasionally, until softened, about 5 – 7 minutes.

Add the tomato paste, stir well and cook, 2 minutes.

Add the remaining ingredients and bring to a simmer. Cook until the lentils are tender, about 40 minutes. Remove and discard the sachet and lemon half.

Season with salt and pepper.

Serves 8.
Personal Notes:
Personal Notes:
French lentils are tiny and green. They remain crunchy after cooking. If you want this soup to be thick, puree half of it and combine it with the unpureed half.

 

 

 

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