Lentil Soup
List of Ingredients
1 1/2 C lentils
2 1/2 quarts warm water
2 bay leaves
4 TBS sweet butter or margarine
1 TBS olive oil
3 minced garlic cloves
4 medium carrots, finely chopped
1 medium parsnip, peeled and finely chopped
1 large onion, finely chopped
2 envelopes powdered chicken soup base (optional)
2 celery stalks, thinly sliced
1/2 C minced fresh parsley
1 TBS fresh rosemary or 1 tsp. dried
1 - 14 1/2 oz. can chopped tomatoes
Salt & Pepper
Sour cream
Parmesan cheeseRecipe
In a large soup pot, bring the lentils, water and bay leaves to a boil, reduce the heat, partially
cover, and simmer for about 20 minutes, or until the lentils are tender.
In a separate large frying pan, heat the butter and olive oil. Add the garlic, carrots, parsnip,
onion, celery and parsley. (If you have a food processor, chopping these fairly fine will make the
whole job easier. They can all be processed together). Saut� this mixture for 10 to 15 minutes,
or until the vegetables are tender. Add the rosemary and tomatoes and simmer for another 10
minutes.
Remove 2 C of the cooked lentils and 1/2 C of liquid and puree in the blender. Return the puree
and the saut�ed vegetable mixture to the soup pot, along with the powdered soup base. Bring to
a boil, cover, reduce heat and simmer, covered, for 30 to 40 minutes. This will thicken if allowed to sit overnight.
Serve with a sprinkling of Parmesan cheese and sour cream. Serves 8.
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