1/2 tsp. Thyme, dry leaf 1/2 tsp. Salt 1/8 tsp. Ground Pepper, or more
2 Tbs. Red Vinegar
Place onion, garlic and oil into a large hot pan.
Cook and stir vegetables until onion starts to brown.
In another large pot: Add lentils and water.
Bring lentils to a boil.
Turn heat down and simmer beans for about 45 minutes.
Skim off any white foam that will come to the top.
Add a little more water if needed.
Here are the background flavors:
Rutabaga Carrot Celery Parsnip Potato
These root vegetables go well with the earthy flavor of the beans.
Peel and dice the root vegetables.
Place in pot with the onion and garlic.
Add 8 cups of vegetable stock to the pot.
Add salt, pepper and thyme.
Simmer vegetables about half an hour, until carrot and potato are tender.
Keep an eye on the lentils cooking in the other pot.
Stir them from time to time.
Cooked vegetables are pureed in a blender.
This is done in a few small batches.
Place puree in a large bowl.
When all vegetables are pureed, add them back to the original pot.
Add cooked lentils to the vegetable puree.
Add the remaining 4 cups of vegetable stock.
Simmer soup up to another half hour, or until lentils are cooked soft.
Remove from heat and add the vinegar.
Serve with some chopped flat leaf parsley and fresh ground pepper.
New Taste Thinking:
Yellow lentil beans are usually associated with Indian food and are mostly served with curry spices. While this is a great way to eat them, they are also perfect in this simple American style soup recipe. Either way they offer great flavor and a unique color to any dish.
Serving Size 1 Cup Servings Per Recipe 18 Calories 167 Calories from Fat 17 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 708mg Total Carbohydrate 28g Dietary Fiber 11g Sugars 4g Protein 9g
