PRICE FOR POTATOES RECIPES

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SPANISH LENTIL SOUP WITH POTATOES | RACHAEL RAY | RECIP…



Spanish Lentil Soup with Potatoes | Rachael Ray | Recip… image

Rachael shares a hearty lentil soup flavored with sherry, saffron, smoked paprika, orange zest and fresh herbs that's perfect for fall and winter.

Provided by Rachael Ray

Number Of Ingredients 34

2 quarts stock
chicken bone broth or vegetable for vegetarian
2 fat pinches saffron threads (about 40 threads)
¼ cup EVOO
2 small-medium russet potatoes
peeled and chopped into small dice (¼ inch)
Salt and pepper
1 large Spanish onion
finely chopped
2 bay leaves
4 cloves garlic
crushed and chopped or grated
1 tablespoon each: ground cumin
coriander and smoked paprika (aka pimenton)
1 jar roasted piquillo peppers in water
drained and chopped
3 tablespoons sun-dried tomato or tomato paste
2 tablespoons dry sherry or sherry vinegar
1 ½ cups green lentils
½ pound spinach or Swiss chard
stemmed and coarsely chopped
Tabasco or smoked Tabasco
to taste
Zest of 1 orange or blood orange
2 teaspoons red pepper flakes
1 cup packed parsley or parsley and cilantro combined
4 ciabatta rolls or a baguette cut into 4 portions
split
1 large clove garlic
halved
Large ripe-overripe vine or beefsteak tomato
Fancy EVOO
for drizzling
Flaky salt or smoked flaky salt

Steps:

  • Warm stock in medium pot with saffron and steep over low heat to bloom the threads
  •   Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a Dutch oven over medium to medium-high heat with EVOO, then add potatoes, season with salt and pepper and brown 5 minutes
  • Add onions and bay and soften onions 2 to 3 minutes, add garlic and spices and stir a minute, then add peppers and paste and stir a minute more
  • Add sherry, lentils and the saffron-infused stock, bring to boil and simmer 30 to 45 minutes to cook the lentils
  • Wilt in greens of choice when the lentils are cooked and add Tabasco to taste
  • Remove the bay leaves
  •    To make gremolata/to serve, combine and finely chop zest, flakes and parsley or parsley and cilantro, then add it to the soup
  • Char bread under broiler or on open flame of stovetop burners and rub with cut garlic
  • Halve tomato across the middle and rub the flesh into bread, drizzle with EVOO and season with salt
  • Serve with soup

SPANISH LENTIL SOUP WITH POTATOES | RACHAEL RAY | RECIP…



Spanish Lentil Soup with Potatoes | Rachael Ray | Recip… image

Rachael shares a hearty lentil soup flavored with sherry, saffron, smoked paprika, orange zest and fresh herbs that's perfect for fall and winter.

Provided by Rachael Ray

Number Of Ingredients 34

2 quarts stock
chicken bone broth or vegetable for vegetarian
2 fat pinches saffron threads (about 40 threads)
¼ cup EVOO
2 small-medium russet potatoes
peeled and chopped into small dice (¼ inch)
Salt and pepper
1 large Spanish onion
finely chopped
2 bay leaves
4 cloves garlic
crushed and chopped or grated
1 tablespoon each: ground cumin
coriander and smoked paprika (aka pimenton)
1 jar roasted piquillo peppers in water
drained and chopped
3 tablespoons sun-dried tomato or tomato paste
2 tablespoons dry sherry or sherry vinegar
1 ½ cups green lentils
½ pound spinach or Swiss chard
stemmed and coarsely chopped
Tabasco or smoked Tabasco
to taste
Zest of 1 orange or blood orange
2 teaspoons red pepper flakes
1 cup packed parsley or parsley and cilantro combined
4 ciabatta rolls or a baguette cut into 4 portions
split
1 large clove garlic
halved
Large ripe-overripe vine or beefsteak tomato
Fancy EVOO
for drizzling
Flaky salt or smoked flaky salt

Steps:

  • Warm stock in medium pot with saffron and steep over low heat to bloom the threads
  •   Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a Dutch oven over medium to medium-high heat with EVOO, then add potatoes, season with salt and pepper and brown 5 minutes
  • Add onions and bay and soften onions 2 to 3 minutes, add garlic and spices and stir a minute, then add peppers and paste and stir a minute more
  • Add sherry, lentils and the saffron-infused stock, bring to boil and simmer 30 to 45 minutes to cook the lentils
  • Wilt in greens of choice when the lentils are cooked and add Tabasco to taste
  • Remove the bay leaves
  •    To make gremolata/to serve, combine and finely chop zest, flakes and parsley or parsley and cilantro, then add it to the soup
  • Char bread under broiler or on open flame of stovetop burners and rub with cut garlic
  • Halve tomato across the middle and rub the flesh into bread, drizzle with EVOO and season with salt
  • Serve with soup

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