Potage De La Maison Hantée

Name: Potage De La Maison Hantée
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 main dish servings, 6 serving(s)
Ingredients: 1 1/2 tablespoons olive oil; 3 large yellow onions, diced; 1 3/4 lbs carrots, diced; 1/2 tablespoon cumin; 4 garlic cloves, sliced; 6 cups vegetable broth; 3 cups water; 1 bay leaf; 1 sprig fresh rosemary; 3 ounces mung beans; 3 ounces cauliflower (ideally just the stems); 1 teaspoon dried thyme; 1 teaspoon dried parsley; 5 ounces red lentils; 1 cup water; 1 teaspoon dried thyme (again); salt and pepper

Submitted by YummySmellsca

"This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it!"

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photo by YummySmellsca

Ready In:: 3hrs 30mins
Ingredients:: 17
Yields:: 6 main dish servings
Serves:: 6

ingredients

1 ¹⁄₂ tablespoons olive oil
3 large yellow onions, diced
1 ³⁄₄ lbs carrots, diced
¹⁄₂ tablespoon cumin
4 garlic cloves, sliced
6 cups vegetable broth
3 cups water
1 bay leaf
1 sprig fresh rosemary
3 ounces mung beans
3 ounces cauliflower (ideally just the stems)
1 teaspoon dried thyme
1 teaspoon dried parsley
5 ounces red lentils
1 cup water
1 teaspoon dried thyme (again)
salt and pepper

directions

In a large, heavy pot (I used my cast iron Dutch oven), heat the olive oil to medium and add the onions.
Cook, stirring often, until they have begun to carmelize (just past the "golden" stage).
Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant.
Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs.
Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes.
Cover pot and cook another 40 minutes, until carrots are very tender.
Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture.
Add the lentils and water, cover and cook 30 minutes longer, stirring often.
Add thyme, salt and pepper to taste and serve.

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RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

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