Ingredients with Measurements:
- 1 head of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 cup dried green lentils
- 4 cups vegetable broth
- 1 bay leaf
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Roast in the oven for 30-40 minutes, or until the garlic is soft and fragrant.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
4. Add the dried thyme and lentils to the pot, and stir to combine.
5. Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
6. Remove the bay leaf from the soup. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
7. Use a blender or immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme leaves.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- You can use red lentils instead of green lentils.
- Chicken or beef broth can be used instead of vegetable broth.
Variations:
- Add a can of diced tomatoes to the soup for a different flavor.
- Top the soup with croutons or shredded cheese for added texture.
Tips and tricks:
- To make the soup thicker, add more lentils.
- To make the soup thinner, add more broth.
- You can make the soup ahead of time and reheat it when ready to serve.
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 medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh thyme leaves.
Garnishes:
- Fresh thyme leaves
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to thicken.
Food safety advice:
- Make sure to store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Lentil soup is a popular dish in many cultures, including Middle Eastern, Indian, and Mediterranean.
Flavor profiles:
- The soup has a savory, earthy flavor from the lentils and thyme, and a sweet, nutty flavor from the roasted garlic.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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