Best Ever Lentil Soup The best lentil soup 67goingon50 has ever encountered; superb flavour and texture.' Blogger |
first posted Nov 2015
This lentil soup is a real winner.
It's a Double Duty Dish (DDD) and to make life even easier, there's no divvying up of the base. The vegetarian and meat options are served separately, on the side.
It's also a Cook Clever dish; even half a recipe gives plenty of leftovers which can be frozen.
Adapted from the incomparable Ina Garten* and made with green lentils, the soup's ingredients are beautifully balanced. It's heavy on chopped vegetables but they give the soup its distinctive character. A good sharp knife makes short work of the onions but if you have a food processor, you can use the coarse blade. Dried lentils are recommended.
For vegetarians, a sprinkling of parmesan or rice crackers ensures a good balance of amino acids. Or add a good vegetarian frankfurter like Tivali.
If you're a meat eater, the addition of a spicy Polish sausage like kielbasa, or shards of ham hock, or sliced chicken frankfurters, takes it to higher level.
A big tureen of Best Ever Lentil Soup makes a wonderful party dish. Trust me, they'll love it.
Cost: £3.50 + garnishes
Serves: a large crowd; for family, halve the recipe or make the lot and freeze half for a busier time
Ingred:
16 oz/450gm green lentils
3 lge yellow onions (about 600 gm/21 oz small dice
2 lge leeks, whites only (600 gm/21 oz) small dice
3 cloves garlic, grated
1 tbsp fresh or 1 tsp dried thyme
1 tsp cumin
min 1 tsp - max 1 tbsp salt
1 1/2 tsp pepper
8 stalks celery (10 1/2 oz/300 g) peeled and in small dice
4-6 med carrots, scrubbed and in small dice
5.3 pints/3 litres good stock (home-made if poss, chicken for pref)
min 1 - max 2 oz/ min 30 - max 60 ml tomato puree
2 tbsp red wine/ red wine vinegar/grape juice
Method:
- Cover lentils with boiling water, leave for 25 mins. Drain and rinse
- Leeks: slice the white part down the middle, making two vertical halves; cut each in half horizontally; lay flat sides down on a chopping board and cut into four strips, then into small dice. Rinse thoroughly.
- In a large heavy bottomed pan, saute onions, leeks, garlic, thyme, cumin, salt & pepper in a couple of tablespoons of olive oil, over medium heat. Cook 20 mins or until very tender, stirring occasionally to prevent catching.
- Add lentils, celery, carrots, stock, tomato puree, red wine/red wine vinegar/grape juice and stock
- Cover & bring to the boil; bubble hard for 5 mins; reduce heat to med low; uncover; simmer at a soft bubble one hour or until lentils cooked through.
- Serve with cheese or meat options on the side
Tips:
- The soup can be served over white rice, or with a handful of washed rice added to the mix in step 3
- Vegetables like broccoli and cauliflower, either cooked in or added to the soup, will ring the changes
Go to Recipes (on the nav bar)/vegetarian (near the bottom of the page) for more of the same...
(Questions & comments, pls email b67goingon50@yahoo.co.uk
(Questions & comments, pls email b67goingon50@yahoo.co.uk
and say if they can be included in the blog)
.
This recipe has been adapted by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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