xp italian lentil soup with capers and croutons

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Italian Lentil Soup

 

Recipe By :Paola Scaravelli and Jon Cohen

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups lentils

4 cups water -- for soaking

7 cups warm water -- for cooking

1 bay leaf

2 tablespoons butter

2 tablespoons olive oil -- for sauteing

1 medium onion -- finely chopped

1 carrot -- finely chopped

2 celery stalks -- chopped

1 tablespoon fresh rosemary

3 garlic cloves -- chopped

3 tablespoons chopped fresh parsley

1 teaspoon seeded minced hot pepper

1 tablespoon capers -- chopped

1 1/2 cups peeled seeded chopped tomatoes

salt and pepper -- freshly ground

1 tablespoon olive oil -- for crouton

6 slices Italian bread -- remove crust, dry

cut (1/4-inch thick, 3-inch square)

6 tablespoons freshly grated Parmesan cheese

 

1. soak lentils in water for 8 hours or overnight. Rinse the lentils, place them

in a saucepan with 7 cups warm water, add the bay leaf, bring to a boil, and

simmer over low heat until tender, about 20 to 25 minutes.

 

2. Meanwhile, heat the butter and olive oil in a large saucepan; add the onion,

carrot, celery and rosemary. Saute over medium heat for 10 minutes. Add garlic,

parsley, hot peppers and capers and saute another 3 minutes. Add the tomatoes

and simmer over a low heat for 20 minutes.

 

3. When cooked, drain the lentils but reserve the cooking liquid. Remove and

discard the bay leaf. Add half the lentils to the tomato mixture and simmer for

5 minutes. Mass the other half of the lentils with a potato masher or puree in a

blender or processor and add to the tomato mixture. Add the water in which the

lentils were cooked, heat through and keep warm. Taste and adjust for salt and

pepper.

 

4. Heat the remaining oil in a frying pan, Add the bread pieces, fry, turning,

until golden on both sides. Place a piece of bread in each soup bowl and

sprinkle a portion of the cheese on each piece. Bring the soup to a boil, ladle

it into the bowl and serve immediately.

 

Description:

" Zuppa di lenticchie "

Cuisine:

" Italian "

Source:

" Cooking from an Italian Garden 1984 "

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Per Serving (excluding unknown items): 383 Calories; 14g Fat (31.5% calories

from fat); 19g Protein; 48g Carbohydrate; 17g Dietary Fiber; 15mg Cholesterol;

324mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable;

2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2702 0 0 2342 0 0

 

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=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format