LENTIL SOUP WITH EGGPLANT RECIPES

LENTIL SOUP RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY ...

Lentil Soup Recipe From Rachael Ray | Recipe - Rachael Ray ... image

Lentil soup is always on the New Year's menu at Rach's house to symbolize good luck, but this hearty, comforting soup is good every day of the year.

Provided by Rachael Ray

Number Of Ingredients 40

Ingredients

One 12- to 14-ounce package small lentils (Rach likes Italian lentils from Umbria or Norcia)
2 large bay leaves
1 onion
halved
Salt
1 cup dried porcini mushrooms
2 quarts stock
chicken bone broth or vegetable stock
3 tablespoons extra-virgin olive oil (EVOO)
2 carrots
finely chopped
2 ribs celery
chopped
1 onion
chopped
1 leek
chopped
1 small bulb fennel
cored and chopped
4 cloves garlic
chopped
Salt and black pepper or white pepper
About ¼ teaspoon freshly grated nutmeg
¼ cup tomato paste or 1 cup chopped tomatoes (optional)
½ cup white or red Italian wine
A generous bundle of sage and rosemary
tied with string
2 bay leaves
4 cups stemmed thinly sliced Tuscan or flat kale or 6 cups stemmed medium spinach
coarsely chopped
Walnuts
chopped and toasted
Parsley
chopped
Sweet or hot Italian sausage
sliced or diced
Crème fraiche
Lemon juice
Dijon mustard
Herbs

Steps:

For the lentils, soak lentils overnight
Rinse and drain, then place in a pot with a couple of quarts of water, bay and onion, bring to boil, season with salt and cook 1 hour, skimming the lentils as need be
Cook lentils 1 hour at low boil
Drain if more than 2 cups of liquid remain and remove bay and onion from lentils
For the soup base, steep mushrooms in stock in a saucepot over medium heat
Reduce liquid to 6 cups, remove the mushrooms and finely chop
Heat a soup pot or Dutch oven over medium-high heat with EVOO, add carrots, celery, onion, leek, fennel, garlic, season with salt and black pepper or white pepper, add a little nutmeg (about ¼ teaspoon), soften 5 minutes and add tomato paste, stir to combine, add wine, herbs, stock and mushrooms, lentils, and simmer 30 minutes
Add the kale or spinach to wilt, and adjust salt and pepper
Serve lentils in shallow bowls with toppings of choice
(If using, mix the chopped and toasted walnuts with parsley and stir the crème fraiche with a touch of lemon juice, Dijon mustard and herbs
)

LENTIL-VEGGIE SOUP (CROCK POT) RECIPE - FOOD.COM

Lentil-Veggie Soup (Crock Pot) Recipe - Food.com image

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 12 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Steps:

Rinse lentils.
Place all ingredients except the pepper into a 4-6 quart slow cooker.
Cover and cook on low for at least 12 hours, or high for at least 5 hours.
Season with pepper and remove the bay leaves before serving.

Nutrition Facts : Calories 162.6, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 52.7, CarbohydrateContent 30.3, FiberContent 12.8, SugarContent 6.2, ProteinContent 10

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