In a small bowl, whip the remaining cream (3/4 cup/20 dl). ★☆ Ha! Puree 1 3/4 cups of the soup with the cider vinegar and stir the pureed mixture back into the soup. Once the garlic is fragrant (around 30 seconds) add the lemon juice and soy sauce and stir. Scale 1x 2x 3x Ingredients Let us know in the comments below and please rate the recipe! Shanna lives in Nashville, Tennessee, with Tim and their two small kids. This would also work all the way from early to mid fall when the squash begin to appear at the farmers markets and all the way through the cold of winter, at least January and February and quite possibly into March. Add the squash and reserved 4 1/2 cups lentil cooking liquid, crank the heat to medium-high, and bring to a boil. Place a large pot over medium heat. Also hi. The onions and butternut squash work well but again, could lend more flavor if they were caramelized a bit before adding in all the liquid. Step 2 – Add the diced tomatoes, lentils and broth. Add the vegetable or chicken stock, lentils, and diced tomatoes to the pan. Enjoy. I needed to add 3 cups of water. I had the idea of this lentil soup recipe basically from improvising from my own pantry ingredients. Then tell us. I did not have time to soak the lentils overnight as I bought them the day I made the soup. What can I say? ★☆. No worries, though. Cover the pot, reduce the heat to low, and simmer until the lentils are tender. chopped fresh thyme if you have for a much delicious taste), Bring a medium saucepan of water to boil.(approx. Combine the first 7 ingredients in a 5- or 6-qt. Required fields are marked *. This is the kind of thing I’d like to make one and reheat for a few lunches. I was chopping the vegetables for the soup while they simmered. Upload a picture of your dish This French lentil soup is filled with creamy lentils, sweet butternut squash, and tender chard. A simple recipe for French lentil soup made with turmeric and curry-esque spices, creamy, warm and comforting which only cost a few pennies per serving to make. Ensure you add enough water to go about 2 ½ inches above the lentils. Serve the soup hot or store it for up to three days in the refrigerator The tamari and balsamic add a hint of flavor—not overwhelming at all—and took the soup to another level. I hope people like you never stop telling people like me how it’s under 60 over there and so soup sounds good. This soup calls for a large batch because it’s even better the next day! Cook on low 6-8 hours or until lentils are tender. While the lentils are cooking, make the croutons: Preheat the oven to a high temperature (gas mark 7, 425 F, 220 C). The first night, we had it plain and on subsequent days the leftovers reheated nicely. Drain and set aside. As I used kale, the leaves held up quite well. Stir to combine and lower the temperature to low-medium heat. Add thyme, white wine vinegar and tamari sauce. Cook covered for 30- 40 minutes or until lentils become tender. I often have soup for lunch during the summer, not least because I work in an overly air-conditioned office, but I also think this kind of food makes a perfect evening meal, preferably eaten outside as the heat gently slips away from the day. Let us know what you think. Cover the pot, reduce the heat to low, and simmer until the squash is tender, 6 to 8 minutes. Sini, Hands down one of my favorite parts of blogs/social media is witnessing the weather on other sides of the world. That’s how I feel when we have this soup. Blend one more time. Most of the folks who tasted this really liked it, although one person felt the rosemary was a little dominant and could be reduced and some thyme added. I especially love using dinosaur kale with this soup–it has a tart flavor that really complements the saltiness of the lentils, and I really enjoy the crunchy texture. You can make almost anything with them–from creamy pasta, to crumble-in-your-mouth meatballs, to delicious juicy burgers. Again, be careful: It takes the cream a while to heat up, but when reaches boiling point it will rise and happily boil over. Put the lentils in a soup pot with 3 cups (75 cl) water and the onion, garlic, thyme and bay leaf. I set a timer for 20 minutes when my lentils were simmering, thinking that I would check them at that point, and then see how much more time they would need to cook. I think some additional water might need to be added when reheating. The taste is wonderful and the different colors are great. One lunch meal, I added some of the lentils (strained with a slotted spoon) to a salad with apples and a bit of lemon juice and olive oil. Here you'll find delicious plant-based recipes with zero flavor compromises. This was plenty to flavor the soup. And as always, please take a gander at our comment policy before posting. Have a picture you'd like to add to your comment? Step 3 – Transfer about 2 cups (500ml) of the “soup” to a blender and puree until smooth. Stir in the drained lentils, cover, and simmer for 10 minutes. The options are limitless, and lentils are one of those heaven sent foods that can be made into almost anything. ALL RIGHTS RESERVED, Sautéed Swiss Chard with Caramelized Onions, Almonds and Raisins, Creamy, Dreamy Cherry Chocolate Chip Ice Cream to Help You Beat the Heat, Absolutely Perfect Dark Chocolate Cookies Make a Delicious Afternoon Snack, An Authentic French Bouillabaisse: the Quintessential Fisherman’s Stew, 10 of the Best Kitchen Gadgets to Save You Time and Money, Pepperoni Pizza Lasagna: Rethink Dinner with This Delicious Mashup, Writer Chats, Part XII: My Books Tell My Stories, a few handfuls fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons. 2 cups (1/2 liter) water or homemade chicken broth *Soak lentils overnight or cook in pressure cooker to prevent gas. Some of these links may be affiliate in nature, meaning we earn small commissions if items are purchased. In the same large pot over medium heat, warm the oil. I hope it never stops amazing me. I had a bowl the first day I cooked it and it was good. More. Give the pan a shake and bake for 3 minutes more, or until the croutons are toasted. Bring the soup to a boil, and then reduce the temperature slightly so that it is simmering. The chef who contributed this recipe, Rodolphe Paquin of Le Repaire de Cartouche, says he never uses black pepper — “it affects the taste too strongly” — and prefers piment d’espelette, a mild dried red pepper from the Basque country. Your email address will not be published. How’s the shelf life? Last updated: December 29, 2019 at 9:15 am. I like to eat lentils with clementines, oranges or any other fruit rich in vitamin C. Pairing vitamin C with iron can help your body better absorb the nutrients. . Growing up I ate chicken with rice and beans almost every day, and I used to wonder the same thing about vegans. Add the mushroom and let them sit for a minute. Perfect timing. And for more tasty lentil recipes, some these should tantalize the tummy: Photos by Shanna Mallon, © Ask the Experts, LLC. Learn how your comment data is processed. I wanted to add some extra creamy texture to it but without using too many ingredients and I found the perfect way to do so. I never think to make soup with French lentils and red and green lentils do the job quite well, breaking down into a thick, creamy soup in almost no time. Right? This site uses Akismet to reduce spam. By that, I don’t mean it tastes Asian exactly but rather that those same feelings you get from Asian takeout—I’m talking Indian or Chinese or, oh man, pad Thai—where what you’re eating is so richly spiced and flavorful that you feel like you’re escaping, like your eating from someplace entirely Other and not your hometown? dry thyme (you can use 2 tsp. Cook gently for 30 minutes, or until the lentils are tender. Once it’s had a chance to sit in the fridge overnight, it gets chunkier and even more flavorful. Try it for yourself and let me know what you think! A piece of crusty bread was the perfect accompaniment and with the combination of chard, squash, and lentils, it was a perfectly satisfying meal. Once the vegetables have just started to turn light brown, add the salt, dried thyme, and black pepper to the pan. 2-4 slices bread for making croutons Using a slotted spoon or tongs, remove and discard the kombu and bay leaves. I like to make it very simple and clean but feel free to experiment more with some extra veggies. I wilted the chard for 2 minutes, which left it a little underdone, just how I like it, and, by the time I stirred in the remaining ingredients, it had wilted further, perhaps more to my diners’ desires. It’s also very forgiving, if you, like me, can be forgetful. And in terms of flavor, lentils and clementines go great together! We occasionally link to goods offered by vendors to help the reader find relevant products. It uses pantry staples like lentils and onions and garlic, too, and I’m always a fan of quick throw-together meals like that. Measure the lentils and rinse them in a sieve under running water. I didn't have any rosemary in the house (because I forgot to buy it), so I used about 3/4 tbsp. Don't forget the sherry because it lends a unique, rich flavor to the soup. Serve the soup in individual bowls topped with a few croutons and a little parsley. What a wonderful bowl of soup! I did not plan ahead and cooked the beans unsoaked, and did not have filtered water available, so tap water it was. The heat wave’s back now. Give the pan a shake and … I reminds me how big the world is and how small I am in it! Just increase the cooking time. It is a clean meal high in fiber and protein ; a very light dish with low fat content. Sauté for 1 - 2 minutes. : ). You can probably already guess I bought the bowl at Goodwill, hahaha. Drain and set aside. French Recipes Chinese Recipes African Recipes ... Crumble bacon pieces over this delicious Creamy Lentil Soup for a heart-warming dish. Leftovers were good and reheated well. This soup was a very simple one to make, although you could easily gussy it up a bit to take the flavour and richness a bit further. For a fast and nutritious meal, try this delicious French lentil soup recipe.

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