Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and soak them in water for at least 2 hours.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.
4. Drain the lentils and add them to the pot.
5. Pour in the vegetable broth, thyme, and bay leaf. Bring to a boil.
6. Reduce the heat and simmer for 30 minutes or until the lentils are tender.
7. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 30g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- Fresh thyme can be used instead of dried thyme.
- You can add other vegetables such as potatoes or bell peppers.
Variations:
- Add cooked sausage or bacon for a meatier version.
- Add a dollop of sour cream or yogurt for a creamier texture.
- Add a splash of vinegar or lemon juice for a tangy flavor.
Tips and tricks:
- Soaking the lentils beforehand can help reduce cooking time.
- Use an immersion blender for a smoother texture.
- Adjust the seasoning to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the lentils beforehand to reduce cooking time and ensure they are fully cooked.
- Store the soup in the refrigerator for up to 3 days.
Food history:
Lentil soup is a traditional dish in many cultures, including the Amish community.
Flavor profiles:
Savory, earthy, and comforting.
Serving suggestions:
Serve the soup as a main dish or as a starter.
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