Tuesday, November 17, 2009

Lentil Soup Recipe

This Lentil Soup Recipe is exactly what you think of when you think of lentils.  There are a lot of lentil recipes out there where the taste of the lentils is disguised (i.e. our lentil cookie recipe, Chocolate Lentil Cake, Lentil & Brown Rice Burritos, etc) but with this recipe, you get the hardy, down home cooking taste that you expect.

  • 1 1/2 c dry Joseph's Grainery Lentils
  • 1/4 lb bacon
  • 2 c yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves
  • 7 c chicken or beef stock (we used beef)
  • 1 tsp dried thyme
  • 2 bay leaves
  • salt & pepper to taste
Directions:  Cut the bacon into small squares and saute in a soup on over medium heat until crisp.  Remove back with a slotted spoon and reserve.  Add onions, carrots and garlic and saute in the bacon fat over low heat, covered until tender and golden (about 15 minutes).  Add the broth, thyme, bay leaves, bit of fresh pepper (so salt yet, as this will make the lentils tough) and the lentils.  Bring to a boil, reduce heat, cover and simmer until lentils are very tender, about 40 minutes. 

Disgard bay leaves and puree half of the soup in a food processor.  Returned pureed soup to the pot.  Taste and correct seasoning, addinng salt if necessary.  Stir in the reserved bacon before serving.  Makes 6 to 8 portions.

Recipe adapted from original by Julee Rosso & Sheila Lukins, The Silver Plate Cookbook


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