PRICE FOR POTATOES RECIPES

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

Ingredients

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

Ingredients

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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SPANISH LENTIL SOUP WITH POTATOES | RACHAEL RAY | RECIP…

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