Golden Lentil Soup
From luisascatering 12 years ago
- 1.5 hours to make
- Serves 8
A lovely soup I made recently for some of my clients. It was so good I saved a bowl for myself :-)
Ingredients
- 1/4 extra virgin olive oil, plus additional for drizzling on top shopping list
- 2 large onions, chopped shopping list
- 2 large leeks, white part only, chopped shopping list
- 3-4 cloves garlic, minced shopping list
- 3 tablespoons double concentrated tomato paste shopping list
- kosher salt & freshly ground black pepper, to taste shopping list
- 1 tablespoon minced fresh thyme leaves shopping list
- 1 teaspoon ground cumin shopping list
- 4 stalks celery, fine dice shopping list
- 4-6 carrots, fine dice shopping list
- 1 pound yellow lentils shopping list
- 3 quarts homemade chicken (or vegetable) stock shopping list
- red wine vinegar, to taste shopping list
- Freshly grated parmigiano-reggiano cheese shopping list
How to make it
- In a large stockpot on medium heat, saute the onions, leeks, celery, carrots and garlic in olive oil - season with salt, pepper, thyme, and cumin. Saute for 20 minutes, until the vegetables are translucent and very tender. Add the tomato paste and saute for 5 more minutes.
- Add the chicken stock and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine vinegar to taste and serve hot, drizzled with olive oil and sprinkled with parmigiano-reggiano.
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