Tuesday, March 25, 2008

French Lentil Soup

  • 2 tablespoons olive oil
  • 1 medium leek, thinly sliced
  • 2 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 handful fresh parsley, chopped
  • 2 carrots, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon maple syrup
  • 1 bay leaf
  • 1/4 teaspoon marjoram or oregano
  • 1/4 teaspoon red chile flakes
  • 11/2 cups French lentils (or common lentils)
  • 4 cups water tablespoon white miso paste
  • juice of one lemon or lime
  • 2 or 3 tablespoons chopped parsley or cilantro
  1. In a large pot, heat the olive oil and gently sauté the leek, garlic, and celery for 4 or 5 minutes; add parsley and carrots and sauté for another 2 or 3 minutes until fragrant and golden.
  2. Stir in tomato paste, maple syrup, bay leaf, marjoram and chili flakes and sauté for another 2 or 3 minutes.
  3. Add lentils and water; bring to a gentle simmer. Cover pot and cook slowly over a low flame until lentils are tender, about 45 minutes.
  4. In a small bowl, blend the miso paste with a few tablespoons of the soup and stir into pot. Add a little water if soup is too thick. Taste to adjust seasoning.
  5. Garnish each serving with fresh lemon or lime juice and a little chopped parsley or cilantro.

Preparation time: 15 minutes.
Cooking time: 45 minutes.

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