Guest guest Posted January 13, 2002 Report Share Posted January 13, 2002 * Exported from MasterCook * Lentil Soup with Sieved Egg Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 4 Preparation Time :0:00 Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown lentils or green French lentils 3 tablespoons olive oil 1 yellow onion -- minced 2 ribs celery -- diced 1 medium carrot -- diced 1 tablespoon minced garlic 1 cup Tomato Concassé (recipe follows) or canned -- diced tomatoes 4 cups stock 1/2 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 1 teaspoon fresh-ground black pepper 1 tablespoon minced Italian parsley 1 hard-boiled egg -- sieved 2 tablespoons minced red onion Tomato Concassé 3 pounds ripe red tomatoes Kosher salt to taste Soak the lentils overnight in plenty of water. Drain them and rinse them. In a heavy stockpot over medium heat, heat the olive oil. Add the onion, and sauté until translucent, 8 to 10 minutes. Add the celery and carrots, and sauté until the vegetables are very soft, about 20 minutes. Add the garlic, and sauté for 2 minutes more. Add the concassé or diced tomatoes, lentils, stock, red pepper, and 4 cups of water. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are completely tender, 25 to 60 minutes, depending on the type and age of the lentils. Taste the soup, season with salt and black pepper, and ladle into warmed soup bowls. Top each portion with some of the minced parsley, sieved egg, and minced red onion, and serve immediately. Tomato Concassé Peel a tomato by placing it on the tines of a long fork and holding it over a gas flame. Rotating the fork constantly so that the flesh doesn't cook, sear the skin. You will need about 5 to 15 seconds, depending on the tomato's size. Repeat until all of the tomatoes have been seared. Set the tomatoes aside to cool. When they are cool enough to handle, remove their skins. Cut them in half horizontally (through the equator), cut out the core, and gently squeeze out the seeds and gel. Chop them fine, and put them in a strainer lined with cheesecloth. Let them drain for at least 20 minutes; reserve the liquid for another use. Transfer the tomatoes to a nonreactive bowl, and season with salt. Use immediately, or store, covered, in the refrigerator for up to 3 days. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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