 |
Prep Time: 30 Minutes Cook Time: 48 Minutes |
Ready In: 78 Minutes Servings: 6 |
|
In 'Saved By Soup' by Judith Barrett; Ingredients:
2 teaspoons olive oil |
1 medium onion, finely chopped |
1 medium carrot, finely chopped |
1 rib celery, finely chopped |
2 cups dried brown lentils, picked over and rinsed |
4 cups defatted chicken broth or 4 cups vegetable broth, preferably homemade |
2 cups cold water |
salt |
freshly ground black pepper |
Directions:
1. Heat oil in a heavy 4-quart saucepan over med-high heat.
2. Add in onion, carrot, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
3. Add in lentils, broth, and water; bring to a boil.
4. Partially cover the saucepan, decrease heat to med-low, and simmer until the lentils are soft and the soup is thick, about 45 minutes.
5. Transfer about half the soup to a food processor or blender or use an immersion blender, and pulse the machine a few times to lightly blend the soup; return soup to the saucepan, stir to combine with the unpureed soup, season with salt and pepper, and heat through before serving.
|
|