French Lentil Soup

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* Exported from MasterCook *

 

French Lentil Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup French lentils -- sorted and washed

bouquet garni of 5 fresh thyme sprigsw, 3

rosemary sprigs, 1 bay leaf, and 5

flat-leaf parsley stems

6 cups water

2 tablespoons olive oil

2 medium onions -- cut into small dice (2 cups)

3 garlic cloves -- minced

1/4 teaspoon hot red pepper flakes

1/2 cup dry red wine

1 tablespoon tomato paste

1 14.5 oz can whole tomatoes -- drained

OR

2 medium fresh tomatoes -- peeled and seeded

salt and freshly ground black pepper

3 cups thinly sliced chard leaves (half the

leaves of a 1-lb bunch)

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped fresh thyme

 

Serves 4 to 6

 

Place the lentils in a medium pot. Add the bouquet garni and water. Cover,

bring to a boil, then lower the heat to a simmer. Partially cover and simmer

for 25 to 35 minutes, or until the lentils are soft. Discard the bouguet garni.

 

Meanwhile, warm the olive oil in a medium skillet. Add the onions, garlic, and

red pepper flakes and saute over medium-low heat for 8 to 10 minutes, or until

the onions are softened and begin to brown.

 

Add the red wine, turn up the heat, and cook for a few minutes, uncovered, until

the wine is reduced by about half. Add the tomato paste and tomatoes. Cook a

few minutes more, breaking up the tomatoes with the back of a spoon.

 

Add the tomato mixture to the pot with the lentils along with 1 1/2 teaspoons

salt and black pepper to taste. Simmer a few minutes to marry the flavors.

Adjust the salt to taste.

 

Add the chard leaves, rosemary, and thyme and turn off the heat. Let the chard

leaves sit in the soup for 5 minutes before serving. The hot soup will wilt the

leaves sufficiently.

 

Description:

" This is not just a regular lentil soup. It's easy to make, and the

fresh herbs and reduced red wine scent your kitchen deliciously as it

cooks. Brown lentils can be used, but French lentilles du Puy make

this hearty soup surprisingly light. "

 

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Per Serving (excluding unknown items): 141 Calories; 7g Fat (50.5% calories from

fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 78mg

Sodium. Exchanges: 2 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0