Side Pannel
Mediterranean Lentil Soup
Mediterranean Lentil Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews, Soups
Ingredients List
- 2 tb Unsalted butter
- 1 tb Olive oil
- 2 lg Garlic cloves; peeled and
- -minced
- 2 lg Carrots; peeled and diced
- 2 lg Celery stalks; diced
- 1 lg Onion; peeled and minced
- 1 c Dried lentils
- 6 c Beef bouillon; (or more)
- Salt
- Freshly ground black pepper
Directions
Heat butter and oil over medium heat in a large pot. Add garlic, carrots,
celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon
and season with salt and pepper. Bring to a boil, reduce heat and simmer,
partially covered, for 1 hour and 15 minutes or until lentils are very
tender.
Remove two cups of the lentils and vegetables from the pot and puree until
smooth in a food processor. Return puree to the pot and more bouillon if
the soup is too thick.
This soup freezes well.
Variation: add 1 teaspoon each of cumin and curry powder to the vegetable
mixture.
celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon
and season with salt and pepper. Bring to a boil, reduce heat and simmer,
partially covered, for 1 hour and 15 minutes or until lentils are very
tender.
Remove two cups of the lentils and vegetables from the pot and puree until
smooth in a food processor. Return puree to the pot and more bouillon if
the soup is too thick.
This soup freezes well.
Variation: add 1 teaspoon each of cumin and curry powder to the vegetable
mixture.
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