LENTIL SOUP RECIPE INA GARTEN RECIPES

INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED) RECIPE ...

Ina Garten's Lentil Vegetable Soup(Vegetarianized) Recipe ... image

From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If you cook it a few days earlier then you intend on serving it, it will taste even better and thicken. Freeze the leftovers in quart containers to thaw out later for a quick dinner. I think this would also be good with some soy chorizo added.

Total Time 1 hours 30 minutes

Prep Time 0S

Cook Time 1 hours 30 minutes

Yield 8-10

Number Of Ingredients 17

Ingredients

1 lb french green lentil (or brown)
4 cups yellow onions, diced small (3 large onions)
4 cups leeks, white part only, diced small (2-3 leeks-if I don't have I use scallions-about 8, the green and white parts-could also use shallots)
1/2 cup red bell pepper, diced small (optional)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt (if you use regular salt, use less, about 1 1/2 tsp)
1 -1 1/2 teaspoon freshly ground black pepper (go easy at first-you can always add more, but you cant' take it away)
1 tablespoon minced fresh thyme leave (or 1 teaspoon dried)
1/2-1 teaspoon ground cumin (some like to use curry powder or chili powder for a change)
3 cups small diced celery (8 stalks)
3 cups small diced carrots (4 to 6 carrots)
3 quarts vegetable stock
1/4 cup tomato paste
1 -2 bay leaf
2 tablespoons red wine vinegar (or red wine)
freshly grated parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
Add the celery and carrots and saute for 10 more minutes.
Add the vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
Check the seasonings.
Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Good served with a salad and popovers!

Nutrition Facts : Calories 349.3, FatContent 7.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 1016.5, CarbohydrateContent 54.8, FiberContent 21.4, SugarContent 10.2, ProteinContent 16.9

FRENCH LENTIL AND VEGETABLE SOUP RECIPE - INA GARTEN ...

French Lentil and Vegetable Soup Recipe - Ina Garten ... image

One of Bobbi Brown's winter staples, this hearty lentil soup—from the Barefoot Contessa Cookbook—gets its robust flavor from small, green French lentils. Also called Le Puy lentils, they are high in soluble fiber, a cholesterol fighter, and less starchy than common brown lentils. Look for French lentils at specialty shops or cybercucina.com (800-796-0116). Warming Soup Recipes

Provided by Ina Garten

Total Time 1 hours 45 minutes

Yield 8 to 10

Number Of Ingredients 15

Ingredients

1 pound French green lentils, picked over and rinsed
Boiling water
1/4 cup extra-virgin olive oil, plus more for serving
3 large onions, chopped
3 medium garlic cloves, minced
2 large leeks, white and tender green parts only, chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped thyme
1 teaspoon ground cumin
8 celery ribs, cut into 1/2-inch dice
6 medium carrots, cut into 1/2-inch dice
3 quarts chicken stock or low-sodium broth
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan cheese, for serving

Steps:

In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.

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