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Categories:
olive oil butter curry powder prosciutto garlic carrots onion stalks celery lentils water salt Asiago cheese
Viewed: 66 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons curry powder
- 6 slices diced prosciutto
- 6 garlic cloves, minced
- 2 carrots, diced
- 1 medium onion, diced
- 2 stalks celery, chopped
- 2 teaspoons herbes de provence
- 3 cups lentils, rinsed and picked over
- 10 cups water or 10 cups chicken stock
- salt & freshly ground black pepper
- 6 slices French baguettes, thin slices (toasted)
- 1/2 cup grated asiago cheese
Method
- Heat the oil in a soup pot over medium heat.
- Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
- Stir in the lentils and water/or broth, and bring to a boil.
- Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
- Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
- Taste soup and check for seasoning, adding salt and pepper if needed.
- Ladle soup into bowls, and top with toasted baguette. Serve immediately.
