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Lentil Soup with Sieved Egg

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* 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.

 

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