Lentil Soup With Herbes De Provence |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love Herbes de Provence. They have such a wonderful distinctive flavor. I have tried almost every brand, and my absolute favorite is the Herbes de Provence sold by Williams Sonoma, in the little clay crocks. It has such a great flavor with an emphasis on lavender. If you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. Add a little smoked paprika for the prosciutto's smokiness. Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
2 tablespoons curry powder |
6 slices diced prosciutto |
6 garlic cloves, minced |
2 carrots, diced |
1 medium onion, diced |
2 stalks celery, chopped |
2 teaspoons herbes de provence |
3 cups lentils, rinsed and picked over |
10 cups water or 10 cups chicken stock |
salt & freshly ground black pepper |
6 slices french baguettes, thin slices (toasted) |
1/2 cup grated asiago cheese |
Directions:
1. Heat the oil in a soup pot over medium heat.
2. Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
3. Stir in the lentils and water/or broth, and bring to a boil.
4. Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
5. Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
6. Taste soup and check for seasoning, adding salt and pepper if needed.
7. Ladle soup into bowls, and top with toasted baguette. Serve immediately.
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