Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup water
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and set them aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the carrots and celery and sauté for another 5 minutes.
5. Add the lentils, bay leaf, thyme, vegetable broth, and water to the pot.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils are tender.
7. Remove the bay leaf from the soup and use an immersion blender to blend the soup until it is smooth and creamy (optional).
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot with your desired garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 700mg
Total Carbohydrates: 28g
Dietary Fiber: 12g
Sugar: 5g
Protein: 11g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of lentils you prefer.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture.
- Add chopped kale or spinach to the soup for extra nutrients.
- Add cooked chicken or sausage to the soup for extra protein.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris or dirt.
- Use an immersion blender to blend the soup until it is smooth and creamy.
- Serve the soup with a dollop of sour cream or Greek yogurt for extra creaminess.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until it is heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs (parsley, cilantro, thyme)
- 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 water or broth until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to rinse the lentils before cooking to remove any debris or dirt.
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Nonnevot Lentil Soup is a traditional Dutch soup that is typically served during the winter months. It is a hearty and comforting soup that is perfect for cold days.
Flavor profiles:
This soup has a savory and earthy flavor with a hint of sweetness from the carrots and onions.
Serving suggestions:
Serve the soup hot with a slice of crusty bread and a side salad for a complete meal.
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