Recipe of the Month
February, 2012
February, 2012
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Winter Lentil Soup
Ingredients
• 1 pound French green lentils
• 4 cups chopped yellow onions (3 large onions)
• 4 cups chopped leeks, white part only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon ground cumin
• 3 cups medium-diced celery (8 stalks)
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for
15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic
with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until
the vegetables are translucent and very tender. Add the celery and
carrots and saute for 10 more minutes. Add the chicken stock, tomato
paste, and lentils. Cover and bring to a boil. Reduce the heat and
simmer uncovered for 1 hour, until the lentils are cooked through. Check
the seasonings. Add the red wine and serve hot, drizzled with olive oil
and sprinkled with grated Parmesan.
Ingredients
• 1 pound French green lentils
• 4 cups chopped yellow onions (3 large onions)
• 4 cups chopped leeks, white part only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon ground cumin
• 3 cups medium-diced celery (8 stalks)
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for
15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic
with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until
the vegetables are translucent and very tender. Add the celery and
carrots and saute for 10 more minutes. Add the chicken stock, tomato
paste, and lentils. Cover and bring to a boil. Reduce the heat and
simmer uncovered for 1 hour, until the lentils are cooked through. Check
the seasonings. Add the red wine and serve hot, drizzled with olive oil
and sprinkled with grated Parmesan.