Это предварительный просмотр рецепта "Zesty Lentil Soup".

Рецепт Zesty Lentil Soup
by Alex Ford

Zesty Lentil Soup

With this recipe, I modified my mother's traditional Lentil Soup recipe with red lentils, fire roasted tomatoes, cilantro and viognier to give a little more flavor and kick.

Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: США American
Приготовление: Порций: 4 bowls

Wine and Drink Pairings: viognier, sauvignon blanc, fume blanc

Ингредиенты

  • 2 TBS. Olive or Vegetable oil
  • 2 large sweet yellow onions chopped (about 2 cups)
  • 3 carrots (coarsely grated)
  • ¾ TSP marjoram (ground)
  • ¾ TSP thyme leaves, crumbled
  • 7 cups broth (beef, chicken or vegetable (4 – 13.75 cans)
  • 1 28 oz can of diced fire-roasted tomatoes with their juice
  • 1 ½ cups red lentils
  • ¼ to ½ TSP freshly ground black pepper to taste
  • ½ TSP sea salt (or to taste)
  • 4 oz. white cheddar grated
  • 6 oz, viognier or other semi-sweet white wine (sauvignon blanc, fume blanc)
  • 1/3 cup chopped fresh cilantro 2 TBS dried cilantro

Инструкции

  1. Heat oil in a large stockpot, sauté onions, carrots, marjoram and thyme, stirring the vegetables, for about 5 minutes.
  2. Add the tomatoes, broth and lentils. Bring the soup to a boil, reduce the heat, cover the pan and simmer the soup for about 1 hour or until the lentils are tender.
  3. Add the salt, pepper, wine and cilantro and simmer for a few minutes.
  4. Serve warm with cheese sprinkled on each portion. (Note: freezes well)