Vegetable soup with lentils

soups 580 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Vegetable soup with lentils
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 5 mins
  • Calories: -
  • Difficulty: Easy
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Aina Garten starts this dish by soaking lentils in boiling water to soften them, then adding them to a cumin-flavored broth with carrots and celery. Just before serving, red wine is added to the soup and each serving is garnished with fruity olive oil and parmesan.

Ingredients

Directions

  1. In a large bowl, pour boiling water over lentils and let sit 15 minutes. Drain the water.
  2. In a large saucepan over medium heat, sauté the onions, leeks and garlic with olive oil, pepper, thyme, and cumin for 20 minutes, until the vegetables are clear and tender. Add celery and carrots and simmer for another 10 minutes. Add chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, until lentils are cooked through. Try to see if there is enough spice. Add red wine and serve hot, drizzled with olive oil and grated Parmesan.

Vegetable soup with lentils



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 5 mins
  • Calories: -
  • Difficulty: Easy

Aina Garten starts this dish by soaking lentils in boiling water to soften them, then adding them to a cumin-flavored broth with carrots and celery. Just before serving, red wine is added to the soup and each serving is garnished with fruity olive oil and parmesan.

Ingredients

Directions

  1. In a large bowl, pour boiling water over lentils and let sit 15 minutes. Drain the water.
  2. In a large saucepan over medium heat, sauté the onions, leeks and garlic with olive oil, pepper, thyme, and cumin for 20 minutes, until the vegetables are clear and tender. Add celery and carrots and simmer for another 10 minutes. Add chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, until lentils are cooked through. Try to see if there is enough spice. Add red wine and serve hot, drizzled with olive oil and grated Parmesan.

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