Lentil soup, the best! Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T olive oil...
3 medium carrots, peeled and cut into 1/4 inch pieces...( circles)
1 medium onion, diced...
1 large celery, stalk, 2 oz., cut into 1/4 inch pieces...
Kosher salt and freshly ground black pepper...
2 T tomato paste...
1 large garlic clove, minced...
1 1/2 cups of brown lentils...
4 cups vegetable stock...
7 sprigs thyme, leaves stripped, 1t leaves...
1 bay leave...
1/2 t dried oregano...
1/4 t of crushed red pepper flakes...
1 t lemon zest, plus the juice of 1/2 lemon...
1/2 cup flat-leave parsley, chopped and another 1/4 cup for garnish when serving..,
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Directions: |
Directions:Heat oil in a large heavy bottom pot over medium-nigh heat...
Add carrot, onion, celery And 1 t off salt, cook, stirring occasionally, until veggies are starting to caramelize and take on a dark brown color, about 9 minutes, VERY IMPORTANT STEP, AS THIS ADDS ALOT OF FLAVOR, TO THE SOUP!
Srir in tomato sauce and garlic, cook scraping up the brown bits, until garlic is fragrant and softened, about 2 minutes...
Add the lentils, vegetable stock, 4 cups of water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 t salt and generous amount of pepper, stir to combine...
Bring mixture to a boil, reduce heat to low, cover, cook until lentils are softened, about 30 minutes....
Remove the bay leaf...
Purée 2 1/2 cups of soup in a blender until smooth, stir it back into pot...
Stir in lemon juice and 1/2 cup parsley....
Ladle soup into bowls, garnish with with more parsley and serve....
ENJOY! |
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Number Of
Servings: |
Number Of
Servings:8 to 12 |
Preparation
Time: |
Preparation
Time:Prep time 40 minutes, cook time 45 to 50 minutes |
Personal
Notes: |
Personal
Notes: Serve with a crusty bread, a cold beer or sparkling water on a cool day.....
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