lentil vegetable soup

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* Exported from MasterCook *

 

Lentil Vegetable Soup

 

Recipe By :Ina Garten

Serving Size : 10 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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1 pound French green lentils

4 cups chopped yellow onions (3 large onions)

4 cups chopped leeks (2 leeks) -- white part only

1 tablespoon minced garlic (3 cloves)

1/4 cup good olive oil -- plus

additional oil -- for drizzling on top

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves

1 teaspoon ground cumin

3 cups medium-diced celery (8 stalks)

3 cups medium-diced carrots (4 to 6 carrots)

3 quarts vegetable stock

1/4 cup tomato paste

2 tablespoons red wine or red wine vinegar

Freshly grated Parmesan cheese

 

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, sauté 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 sauté for 10

more minutes. Add the stock, tomato paste, and lentils. Cover and bring to a

boil. Reduce the heat and simmer uncovered for one 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.

 

Source:

" The Barefoot Contessa Cookbook (1999 Potter) "

 

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Per Serving (excluding unknown items): 335 Calories; 7g Fat (16.6% calories from

fat); 17g Protein; 57g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 1740mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 6 Vegetable; 1 Fat.

 

NOTES : Note: Vegetable stock was substituted for the recommended chicken.

Nutr. Assoc. : 903920 2679 2671 3505 986 2130706543 0 0 3413 0 3055 20023

27240 0 1244 2130706543