Potage De La Maison HanteeFrom jo_jo_ba 4 years ago
- 1 1/2 tbsp olive oil shopping list
- 3 large yellow onions, diced shopping list
- 1 lb 12 oz carrots, diced shopping list
- 1/2 tbsp cumin shopping list
- 4 garlic cloves, sliced shopping list
- 6 cups vegetable broth shopping list
- 3 cups water shopping list
- 1 bay leaf shopping list
- 1 sprig fresh rosemary shopping list
- 3 oz mung beans shopping list
- 3 oz cauliflower (ideally just the stems) shopping list
- 1 tsp dried thyme shopping list
- 1 tsp dried parsley shopping list
- 5 oz red lentils shopping list
- 1 cup water shopping list
- 1 tsp dried thyme (again) shopping list
- salt and pepper to taste shopping list
How to make it
- 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. See Photo
- Cover pot and cook another 40 minutes.
- Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture. See Photo
- Add the lentils and water, cover and cook 30 minutes longer, stirring often.
- Add thyme, salt and pepper to taste and serve.
The Cookjo_jo_ba Oshawa, CA
On A Budget559 members
Good To Freeze128 members
Comfort Foods773 members
Gluten Free No Wheat240 members
Eat Light Healthy456 members
Cooking For Food Allergies45 members
The Incredible Allergens8 members
Soup Is Good Food564 members
Whole Foods142 members