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celery stalk carrot onion garlic extra-virgin olive oil salt tomato paste red lentils chicken backs thyme lemons Nicoise olives
Viewed: 71 - Published at: 9 years agoIngredients
- 1 large celery stalk, finely chopped
- 1 large carrot, unpeeled, finely chopped
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/4 cup extra virgin olive oil
- Salt to taste
- 2 tablespoons tomato paste
- 1 pound red lentils, rinsed
- 1 pound chicken backs
- 4 thyme sprigs
- 2 lemons, halved
- 1/4 cup whole nicoise olives
Method
- In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt.
- Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes.
- Stir in tomato paste and cook 1 minute.
- Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
- Discard thyme sprigs.
- Remove chicken backs, remove meat from bones, chop meat and return meat to soup.
- Using an immersion blender, partially puree soup.
- Taste and add salt if needed.
- Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.
