Cafe - Cooking Tips, Recipes

Lentil Vegetable Soup

Ingredients:

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock **
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions:

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
3. Add the celery and carrots and saute for 10 more minutes.
4. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil.
5. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
6. Taste and add more seasonings if needed.
7. Add the red wine.
8. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

** Note: Use vegetable broth/stock instead of Chicken stock during lent.
            Skip the cheese if it is prohibited during lent.

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