Fakess
"Greek lentil soup"
photo by LucyS-D
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 onion
- 2 tablespoons olive oil
- 3 carrots
- 4 celery ribs
- 5 garlic cloves
- 2 dried bay leaves
- 2 cups chicken broth, fat free
- 1 1⁄2 cups dried brown lentils
- 8 cups water
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
directions
- wash and trim the onion, carrots and celery and dice them.
- put the onion, carrot, celery and olive oil in a larger, non-stick frying pan over medium-low heat.
- stir the vegetables every few minutes so they don't burn.
- once the vegetables have softened, after 7-10 minutes, add garlic, bay leaves, and chicken stock and turn the heat down to low so the pan is just simmering.
- check over the lentils carefully for rocks or other foreign matter--remove them.
- rinse and drain the lentils.
- add lentils to a stock pot or very large sauce pan with 6 cups of water.
- put lentils over high heat until they are come to a rolling boil.
- once the lentils boil, cover them with a lid and turn the heat down to medium or medium low (they should be gently boiling.).
- once lentils have boiled for 25 minutes, add the remaining 2 cups of water and boil for 10 more minutes.
- remove lentils from heat and take out 2 cups of lentils and place them in a separate bowl.
- add the vegetables and stock mixture to the lentil pan with the remaining lentils.
- remove bay leaves.
- use immersion blender to puree the soup.
- stir in the tomato paste and the 2 cups of reserved lentils into the pureed soup.
- heat the soup over low heat until it comes to a simmer.
- stir in the balsamic vinegar.
- add salt and pepper to taste.
- serve.
- note: this soup freezes well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was very good lentil soup. I did not need to add any salt at all. I had all the ingredients on hand so that was a plus! Made for PAC Fall 2009.
