Tuesday, February 15, 2011

Vegetable Lentil Soup

This versatile soup is easily made meat-free by using vegetable stock in place of the chicken stock and leaving out the chorizo.

3 T extra virgin olive oil
1 clove garlic, minced
1 medium onion, diced
1 celery stalk, diced
2 carrots, diced
1 turnip, diced
2 parsnips, diced
1/4 butternut, kabocha or red kuri squash, diced
1 sweet potato, diced
1 T tomato paste
1 chorizo, sliced
1 quart chicken stock
2 cups water
1 cup French or other lentils
1 1/2 teaspoon salt
1 teaspoon pepper
5 springs of thyme

Preparing the soup:
Rinse the lentils well, then cover with water and let them soak for about 4 hours or overnight.

Heat the olive oil in a large soup pot. Add the garlic, onion, carrot and celery and sweat them for about 5 minutes.

Add the tomato paste, chorizo and the rest of vegetables and cook for another 2 minutes. Add the chicken stock, water, thyme, the drained and rinsed lentils (discard soaking water), salt and pepper and bring to a boil.

Cover the pot, reduce heat to simmer for about 45 minutes (or until the lentils are tender).

Serves 8


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