Vegetable soup with lentils
Votes: 3
Time: 2 hours 5 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Calories 462, total fat 13 G., saturated fats G., proteins 25 G., carbohydrates 64 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 462, total fat 13 G., saturated fats G., proteins 25 G., carbohydrates 64 G., fiber G., cholesterol mg, sodium mg, sugar G.
Ina Garten begins this dish by soaking lentils in boiling water to soften them, then adding them to a cumin-flavored broth with carrots and celery. Just before serving, she adds red wine to the soup, and garnishes each serving with fruity olive oil and Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g French green lentils
- 4 cups chopped onions (3 large onions)
- 4 cups chopped leeks (2 stalks, white part only)
- 1 tbsp (3 cloves) minced garlic
- 1/4 cup good quality fruity olive oil, plus extra for serving
- 1 tbsp coarse salt
- 1.5 tsp freshly ground black pepper
- 1 tbsp chopped fresh thyme leaves or 1 tsp dried
- 1 tsp ground cumin
- 3 cups (8 stalks) celery, diced into medium cubes
- 3 cups (4-6 pcs.) medium-sized diced carrots
- 3 liters of chicken broth
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
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Recipes with similar ingredients: lentils, onions, leeks, garlic, thyme, cumin, celery, carrot, tomato paste, red wine, wine vinegar, Parmesan cheese
Cooking the dish according to the recipe:
- In a large bowl, cover the lentils with boiling water and let sit for 15 minutes. Drain.
- In a large saucepan over medium heat, sauté the onion, leek, and garlic with olive oil, pepper, thyme, and cumin for 20 minutes, until translucent and tender. Add the celery and carrots and simmer for another 10 minutes. Add the chicken broth, tomato paste, and lentils. Cover and bring to a simmer. Reduce heat and simmer, uncovered, for 1 hour, until the lentils are tender. Taste for seasoning. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
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