Thursday, May 24, 2012

French Lentil Soup

With the cool change in weather we've been wanting soul warming food. I found this recipe in a Bon Appetit magazine and have been wanting to try it based on the simplicity. It is easy enough for a week day meal and stick to your ribs good!

The ingredient list is simple: olive oil, onions, celery, carrots, garlic, vegetable broth, french lentils, and diced tomatoes.

Start by dicing the carrots, celery and onions.

Then rinse the lentils. They often have sand or dirt in them so you definitely want to rinse them!

In a heavy saucepan or dutch oven, heat the olive oil. The saute the veggies until they begin to brown.

Add in the rest of the ingredients and simmer until the lentils are tender. I had some rock hard lentils and had to cook them for 45 minutes.

Mmmm...Looks good, right? Wait! We're not done.

Puree about 2 cups of the soup until smooth. Add back to the pan. Season with salt and pepper. Drizzle a little balsamic vinegar on top.

Be sure to sop up the soup with lots of bread!

French Lentil Soup


3 T. olive oil
2 c. chopped onions
1 c. chopped celery (plus chopped celery leaves for garnish)
1 c. chopped carrots
2 garlic cloves, minced
4 c. vegetable broth
1 1/4 c. french lentils, rinsed, drained
1 - 14 1/2-ounce can diced tomatoes in juice

balsamic vinegar (optional)


Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; saute until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, adn simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

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