Ingredients with Measurements:
- 1 cup groats
- 1 cup lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the groats and lentils in a fine-mesh strainer and set aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté for 5-7 minutes or until the vegetables are softened.
4. Add the groats, lentils, bay leaf, thyme, smoked paprika, and vegetable broth to the pot.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the groats and lentils are tender.
6. Remove the bay leaf from the soup and use an immersion blender to blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend until smooth.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot with your favorite garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 12g
Fiber: 12g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of lentils in this recipe.
- If you don't have groats, you can use barley or farro instead.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Add diced potatoes or sweet potatoes to the soup for a heartier meal.
- Add a can of diced tomatoes for a tangy flavor.
Tips and tricks:
- Rinse the groats and lentils before cooking to remove any debris.
- Use an immersion blender to blend the soup directly in the pot for less mess.
- Add more broth or water if the soup is too thick.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of smoked paprika.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
- Croutons
- Sour cream or Greek yogurt
- Shredded cheese
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Groat and lentil soup is a traditional Polish dish that has been enjoyed for centuries.
Flavor profiles:
This soup has a hearty and earthy flavor, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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