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To whom ever posted the French PUY lentil soup, thank you...I filed it.....
- Thread starter joanietoo
- Start date
Was it this one that Barbara in VA posted? I found the lentils at Whole Foods, have my eye on this
http://www.foodandwine.com/recipes/french-lentil-and-vegetable-soup
http://www.foodandwine.com/recipes/french-lentil-and-vegetable-soup
the only recipe i could find was from evaN. it seems, though that...
there isn't nearly enough liquid.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26865
there isn't nearly enough liquid.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26865
or was this it, posted by Barbara in Va, a Barefoot Contessa Recipe?
http://finerkitchens.com/swap/forum1/81898_Simple_Soup_Rec__French_Lentil_Soup_from_Barefoot_Contessa
http://finerkitchens.com/swap/forum1/81898_Simple_Soup_Rec__French_Lentil_Soup_from_Barefoot_Contessa
barbara-in-va
Well-known member
Hi Joanie! No matter which recipe you used lentil soup is sooo good. I made a second potfull
and am taking a small bowl to lunch everyday along with a green salad. It makes a pretty good lunch--at least I am getting one "healthy" meal each day! LOL!!!
and am taking a small bowl to lunch everyday along with a green salad. It makes a pretty good lunch--at least I am getting one "healthy" meal each day! LOL!!!
Ham/Lentil soup
Ham/Lentil soup
serves 6
INGREDIENTS:
2 tbs olive oil
1/4 cup onions, minced
2 medium carrots, chopped
2 ribs celery, chopped
parsley, sage, rosemary and thyme*
6 cups ham stock
3 clementines
1 cup ham, shredded and cut into bite-sized lengths
1 cup french green lentils
PREPARATION:
saute onions, carrots and celery in oil over medium-low heat until soft (about 5 minutes)
add herbs and saute another minute or so.
*i used an indeterminate amount of herbs from the freezer. if you gotta have measurements, i figure (with dried herbs) about 2 tbs parsley, 1/2 tsp sage, and 1 tsp each of rosemary and thyme. your taste might vary.
add the stock and the peel from the clementines.
bring to a boil and simmer for about 30 minutes.
remove the peel and blend the rest till smooth. strain and return to pot. check for seasoning and add more herbs if necessary. the ham i made the stock from was very low-salt and i added a bit of salt
add lentils and the meat from the clementines, separated into sections and cut in half
simmer until lentils are tender (about 50 minutes)
serve garnished with sour cream (i used fat-free)
VARIATIONS:
the meat isn't absolutely necessary. sausage would work very well.
if i did this again, i'd prolly go with 6 clementines. substituting tangerines or oranges would work fine.
Ham/Lentil soup
serves 6
INGREDIENTS:
2 tbs olive oil
1/4 cup onions, minced
2 medium carrots, chopped
2 ribs celery, chopped
parsley, sage, rosemary and thyme*
6 cups ham stock
3 clementines
1 cup ham, shredded and cut into bite-sized lengths
1 cup french green lentils
PREPARATION:
saute onions, carrots and celery in oil over medium-low heat until soft (about 5 minutes)
add herbs and saute another minute or so.
*i used an indeterminate amount of herbs from the freezer. if you gotta have measurements, i figure (with dried herbs) about 2 tbs parsley, 1/2 tsp sage, and 1 tsp each of rosemary and thyme. your taste might vary.
add the stock and the peel from the clementines.
bring to a boil and simmer for about 30 minutes.
remove the peel and blend the rest till smooth. strain and return to pot. check for seasoning and add more herbs if necessary. the ham i made the stock from was very low-salt and i added a bit of salt
add lentils and the meat from the clementines, separated into sections and cut in half
simmer until lentils are tender (about 50 minutes)
serve garnished with sour cream (i used fat-free)
VARIATIONS:
the meat isn't absolutely necessary. sausage would work very well.
if i did this again, i'd prolly go with 6 clementines. substituting tangerines or oranges would work fine.