VCE: Hearty Lentil Soup

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* Exported from MasterCook *

 

Hearty Lentil Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 224

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 cups finely diced onion

3 large garlic cloves

Salt and freshly milled pepper

3 tablespoons tomato paste

1/3 cup finely diced celery

1/3 cup finely diced carrot

2 bay leaves

1/2 cup chopped parsley

1 1/2 cups French green or brown lentils -- sorted and rinsed

1 tablespoon Dijon mustard

1 tablespoon sherry vinegar

Or red wine vinegar

Chopped celery leaves and parsley

 

SERVES 4 to 6

 

Mustard and vinegar sharpen the flavors in this robust soup.

 

Heat the oil in a soup pot over high heat. Add the onion and sauté until

it begins to color around the edges, 5 to 7 minutes. Meanwhile, mince or

pound the garlic in a mortar with 1 teaspoon salt. Work the tomato paste

into the onion, then add the garlic, celery, carrot, bay leaves, and

parsley and cook for 3 minutes. Add the lentils, 2 quarts water, and 1/2

teaspoon salt and bring to a boil. Lower the heat and simmer, partially

covered, until the lentils are tender, 25 to 35 minutes.

 

Stir in the mustard and vinegar. Taste and add more of either as

needed. Check the salt, season with plenty of pepper, remove the bay

leaves, and serve, garnished with the celery leaves and parsley. The

longer the soup sits before serving, the better it will taste.

 

CREAM OF LENTIL SOUP WITH CROUTONS

 

Cook until the lentils are soft and mushy, an extra 10 minutes or

so. Remove the bay leaves, purée the soup, then pass it through a food

mill. Return to the stove and stir in enough milk or cream to thin it to

the desired consistency. Serve, garnished with chopped celery leaves and

small croutons crisped in olive oil or butter.

 

 

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