Potage De La Maison HanteeFrom jo_jo_ba 1 year 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
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