Robust Lentil Soup A La Athens Market Recipes

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THE BEST LENTIL SOUP



The Best Lentil Soup image

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

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

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.

ROBUST LENTIL SOUP, A LA " ATHENS MARKET"



Robust Lentil Soup, a La

There is an absolutely wonderful Greek Restaurant in downtown San Diego called "Athens Market." This is my rendition of the Lentil Soup served there.

Provided by GREG IN SAN DIEGO

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup dry lentils
5 cups water
1 cup chopped green bell pepper
1 cup sliced carrot
1/2 cup chopped yellow onion
2 teaspoons chicken bouillon granules
2 teaspoons snipped fresh sage (or 1/2 teaspoon dried sage)
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1/2 lb fully cooked smoked link sausage, diagonally sliced
fresh parsley, snipped

Steps:

  • Rinse and drain lentils.
  • Combine lentils, water, green pepper, carrot, onion, bouillon granules, sage, ground red pepper and garlic in a Dutch oven.
  • Bring mixture to a boil and reduce heat to a simmer, covered, for about 30 minutes.
  • When vegetables and lentils are tender, stir in sausage and continue to heat until ready for service.
  • Serve soup into warmed bowls and garnish with snipped parsley.

Nutrition Facts : Calories 282.8, Fat 12.6, SaturatedFat 4.4, Cholesterol 25.9, Sodium 712.6, Carbohydrate 24.9, Fiber 11, Sugar 2.8, Protein 17.4

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