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Lentil & herb soup
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| Artist: |
_ |
| Categories: |
Entrees, Soups & Stews, Vegetarian |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Lentils, red or brown | | 5
| cup | Stock, veal, chicken, beef | | | ...or game | | 1
| small | Onion | | 1 1/2
| tbsp | Olive oil | | 1
| | Garlic clove | | 1/4
| lbs | Spinach | | | Sea salt and black pepper | | 1 1/2
| cup | Chopped mixed herbs, parsley | | | Sorrel, chervil, tarragon | | | Lovage and lemon thyme. | | 1/2
| | Lemon, juice from. | | 2/3
| cup | Plain yogurt or buttermilk | | | DIRECTIONS |
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Procedures:
| 1 | Wash the lentils and pick over carefully, removing any small stones. | | 2 | Put them in a large pan with the stock. | | 3 | Bring to the boil and simmer until they are soft-30 minutes for red lentils and 45 minutes for brown. | | 4 | Pell and chop the onion. | | 5 | Heat the oil in a frying pan and saute the onion until soft and golden, adding the finely minced garlic halfway through. | | 6 | Wash the spinach, cut in slices and add to the lentils when they are soft, with salt and pepper to taste. | | 7 | Simmer until the spinach is cooked, about 8 minutes, then add the onion and garlic and the roughly chopped herbs. | | 8 | Simmer for a further 2 - 3 minutes, then cool slightly. | | 9 | Puree in a blender and add a little lemon juice - about 1 tbsp - and the yogurt or buttermilk. | | 10 | Serve immediately, or, if it is necessary to reheat, do so very carefully, without allowing it to boil. | | 11 | This soup is also good served cold. |
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