Copycat Amys Lentil Soup Recipe 45
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
COPYCAT AMY'S LENTIL SOUP RECIPE - (4/5)
Provided by á-29897
Number Of Ingredients 16
Steps:
- 1.Heat oil in the pressure cooker (lid off) or a large soup pot. Add in the chopped carrots, celery and onion. Saute for about 5 minutes, then add the garlic and continue to saute for another 3 minutes or so. 2.In a blender, add the can of stewed tomatoes and blend until mostly smooth. Add to the pot along with the vegetable broth. Bring to a boil and then add the sweet potatoes and simmer for about 10 minutes, until the potatoes have softened. Stir occasionally. 3.Add in the remaining ingredients, excluding the fresh herbs. If you're using a pressure cooker, put the lid on and bring to pressure. Allow to pressure cook for about 20 minutes and then slow release the pot. After the time is up, stir the soup, you may need to add more water if necessary. Taste to ensure that the lentils are cooked through and are soft, especially if you're not using red lentils! If you're using a regular soup pot, cover and simmer for 45 minutes to one hour. All of this could vary greatly depending on what lentils you use and what method of cooking you implement. Take note, this soup is on the thicker side. 4.When the soup is done cooking, remove from heat and stir in the chopped herbs
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