Kate's French Lentil Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 105.2
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 376.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.1 g
- Protein: 6.0 g
View full nutritional breakdown of Kate's French Lentil Soup calories by ingredient
Introduction
I would just use three bay leeaves whole, rather than crumble them. Use stick blender to when cooked to partially blend soup. This is what makes it creamy without adding butteror cream at the end. I would just use three bay leeaves whole, rather than crumble them. Use stick blender to when cooked to partially blend soup. This is what makes it creamy without adding butteror cream at the end.Number of Servings: 8
Ingredients
-
2 Cups dried French Lentils. (They are also known as Puy lentils. Other more common varieties do not work very well. They are meally)
1 Tbs olive oil
3 cloves garlic crushed
1 cup carrots diced
1 cup celery diced
1 large yellow/ white onion diced, or 1 cup equivalten
3 bay leaves
2 tsp Toased and coursely milled cumin seed
2-3 Tbs vinegar - white or cider
4 cups chicken stock
8cups boiling water (4 for soaking lentils before ading to soup)
2 boulion cubes - chicken or veg stock
2 tbs Concentrated tomato paste - I get the tubed kind rather than tin because then you are not stuck with the rest.
Salt/ pepper to taste
Tips
This freezes nicely, and can be made into Daahl by reducing water and adding a little masala spice and a pat of butter.
Additons to the soup that are nice are a dolop of cooked squach, turnip, of mashed yams to the bowl when serving and pour the soup around. The 60 min is the max time if you are not in a hurry. You can eat the soup after 30 min just after blending, but I think it is better if you let it hang out for a bit and let the spices blend.
You can also use straigh veb. stock without any worries about it tasting flat.
Directions
Soak lentils in bowl with boiling water for 10 min. Drain and set a side.
Saute carrots, celery, onion, garlic in pan with olive oil to until soft and beginning to carmilized. Add in seasoning and bay leaves. Add stock, half the water, bouillion cubes and vinegar. Add lentils bring to boil. Simmer for 30 -40 min. Pull out bay leaves, and partially blend soup. Return bay leaves and add last of remaining water. Simmer 20 more minnutes. Stir frequently and watch to not scorch.
Enjoy.
Serving Size: 8
Saute carrots, celery, onion, garlic in pan with olive oil to until soft and beginning to carmilized. Add in seasoning and bay leaves. Add stock, half the water, bouillion cubes and vinegar. Add lentils bring to boil. Simmer for 30 -40 min. Pull out bay leaves, and partially blend soup. Return bay leaves and add last of remaining water. Simmer 20 more minnutes. Stir frequently and watch to not scorch.
Enjoy.
Serving Size: 8