VEG - Provencal red lentil soup - lorna sass

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Provencal Red Lentil Soup

 

Recipe By :Short Cut Vegetarian by Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Beans Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups water

1 tablespoon vegetable bouillon granules -- (heaping measure)

1 cup red lentils -- picked over, rinsed

2 cups chopped leeks -- include tender tops

3 large carrots; scrubbed -- 1/2-inch dice

1 1/2 teaspoons Herbes de Provence

salt and black pepper

2 tablespoons chopped fresh parsley (optional) -- for garnish

 

In a heavy soup pot, bring the water and stock powder to a boil. Add the

lentils, stir to separate them. Add leeks, carrots and herbs. Return to a boil,

then reduce the heat and simmer, covered, until the lentils are very soft, about

20 minutes. Stir frequently and well, as the lentils tend to sink to the bottom.

Stir in salt and pepper to taste, garnish with parsley if you wish and serve

hot.

 

PRESSURE COOKER VARIATION: Add 1 tablespoon of olive oil along with the lentils

and cook in a pressure cooker for 4 minutes under high pressure. Allow the

pressure to come down naturally or use a quick release method. Stir well and add

salt and pepper to taste. Garnish and serve.

 

HERBES DE PROVENCE has equal measures of dried basil, tarragon, summer savory,

rosemary and marjoram. It may include an equal measure of chervil. Add extra

basil. Can add dried lavender for aromatic.

 

Description:

" lentils, leeks, carrots and Herbes de Provence (allow 10 minutes pressure

cooker or 25 minutes stove top) "

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Per Serving (excluding unknown items): 214 Calories; 1g Fat (2.9% calories from

fat); 15g Protein; 40g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 470mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fat.

 

NOTES : The aroma of the herbes de Provence in this simple but substantial soup

will transport you to a sunny garden in the South of France. Although the soup

has no oil, the smooth texture of the red lentils gives it a creamy richness. To

enhance this aspect, you can puree all or part of the soup. Red lentils are a

prime short-cut legume because they cook so quickly and require no presoaking.

Serve the soup with a sliced baguette so you and your guests can mop up every

last drop.

 

Nutr. Assoc. : 0 0 0 0 260 3091 0 0

 

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