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olive oil yellow onion carrot purple salt garlic bay leaf water chicken fresh flat-leaf parsley oil Dijon mustard red wine vinegar lemon juice
Viewed: 96 - Published at: 9 years agoIngredients
- 3/4 cups French Green Lentils
- 2 Tablespoons Olive Oil
- 1/2 whole Yellow Onion, Diced
- 1 whole Carrot, Peeled, Quartered And Diced
- 1 whole Purple-topped Turnip, Peeled And Diced
- 1/2 teaspoons Salt
- 1/4 teaspoons Freshly Ground Black Pepper, Plus More To Taste
- 2 cloves Garlic, Minced
- 1 whole Bay Leaf
- 1/4 teaspoons Dried Thyme
- 2 cups Water
- 1 teaspoon Chicken Base
- 2 Tablespoons Fresh Flat Leaf Parsley
- 2 Tablespoons Roasted Walnut Oil (optional)
- 2 teaspoons Dijon Mustard (optional)
- 2 Tablespoons Red Wine Vinegar (optional)
- 2 Tablespoons Fresh Lemon Juice (optional)
Method
- Place lentils in a bowl and cover with boiling water. Let rest on the counter for 10 to 15 minutes while you prepare the vegetables.
- In a heavy-bottomed soup pot, saute onion, carrot, and turnip in olive oil over medium heat. Sprinkle with salt and freshly ground black pepper and cover with a lid. Let saute for about 5 minutes, lifting the lid frequently to stir. Just as the carrots and onions are beginning to brown, add the garlic and saute for 1 minute. Add the bay leaf and dried thyme.
- Pour 2 cups of water into the pot and plop in the chicken base. Drain and add the lentils. Let the soup come to a simmer, then lower the heat and let it simmer while covered for 30 minutes, or until lentils are done.
- Ladle soup into bowls, and top with optional ingredients. I like red wine vinegar and a drizzle of walnut oil, or a squeeze of dijon mustard or lemon juice. Top with parsley.
