Lentil And Turnip Soup With Pounded Walnuts Recipes

LENTIL SOUP WITH POUNDED WALNUTS AND CREAM

Lentil Soup With Pounded Walnuts and Cream image

Provided by Jennifer Steinhauer

Categories project, appetizer, side dish

Time 2h45m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 cups lentils
2 to 4 tablespoons butter
1 onion, finely diced
1 bay leaf
6 cups vegetable or chicken stock (or water)
Sea salt and freshly ground black pepper
2 large garlic cloves
2/3 cup lightly toasted walnuts
1/2 cup plus 2 tablespoons crème fraîche
2 tablespoons minced parsley, optional

Steps:

Soak the lentils in water for 2 hours, then drain.
Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.
Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons crème fraîche, mixing it in a teaspoon at a time, to form a paste.
Add the remaining 1/2 cup crème fraîche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 840 milligrams, Sugar 7 grams, TransFat 0 grams

LENTIL AND TURNIP SOUP WITH POUNDED WALNUTS

LENTIL AND TURNIP SOUP WITH POUNDED WALNUTS image

Categories Soup/Stew Vegetable

Yield 4 bowls

Number Of Ingredients 15

Ingredients

For the soup:
1 1/2 cups of small, green lentils
1 1/2 cups of medium-diced baby turnips
1/2 cup of dry white wine
6 cups of water
1/2 of a small dried chili pepper, crumbled
3 teaspoons of fresh thyme leaves, minced
3 teaspoons of fresh marjoram leaves, minced
4 cloves of garlic, minced
1/4 cup of extra virgin olive oil
salt and pepper, to taste
For the pounded walnuts:
1/3 cup of walnuts, pounded roughly with a mortar and pestle (don't pound into sawdust; leave a few small chunks for texture)
1 tablespoon of flat-leaf Italian parsley, finely chopped
extra virgin olive oil, to taste

Steps:

1. Combine the garlic, herbs, hot pepper and olive oil in a medium pot. Bring the heat up to medium and saute for several minutes (until the garlic begins to golden). 2. Add the lentils, mixing them with the herbs and garlic. Next, add the wine, stir, and add the water. 3. Cover the pot, partially, and cook the soup for about 40 minutes at a medium to strong simmer. If the soup starts looking dry, add more water. Next, add the turnips and about a teaspoon of salt. Simmer for another 20 to 25 minutes. If you like your soup on the stewy-ier side, let it thicken. If you prefer for it to be a bit runnier, add some more water. 3. Once the turnips are tender and soft, remove the soup from the heat. 4. Ladle into soup bowls and top with a tablespoon of pounded walnuts, a sprinkling of parsley and a generous drizzle of olive oil. Season with a bit more salt and freshly ground pepper.

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