Tuesday, October 8, 2013

Lentil Soup

  • 4 cloves Garlic
  • 1 Yellow Onion
  • 4 Carrots
  • 4 stalks Celery
  • 3 tbsp. Olive Oil
  • 2 Cups Lentils
  • 1 tbsp. Cumin
  • 2 qt. Chicken Stock
  • Salt and Pepper to taste
Serves: 6-8

Set a large, dry Dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the Dutch oven and sauté until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Stock into the pot. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme. Season with Salt and Pepper.

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