Ingredients: |
Ingredients: 2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, chopped
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth or beef
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
Fresh Italian parsley
1 C Parmesan cheese
4-6 fresh Thyme sprigs
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Directions: |
Directions:Place the olive oil into a large 6-quart Dutch oven or heavy large pot and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. *Add the lentils, tomatoes, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency.
* You can also make this with 1 1/2 Lb of Boneless beef chuck cut in to 1 inch cubes. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic,Thyme sprigs, and oregano to the pot. Saute until the onions are translucent. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Remove Sprigs of thyme and Stir in the parsley. Season the soup, to taste, with salt and pepper. Do not puree if using the beef.
Sprinkle with cheese. Serve immediately. Goes great with corn bread. |
This recipe for Lentil soup is from