This aromatic soup is a great alternative to thick soups. Dried lentils are cooked in about 20 minutes, making it perfect for a fresh homemade meal. Source: Everyday Food, December 2007. Total time: 25 minutes. Prep time: 10 minutes. Servings: 4. Ingredients: 2 tablespoons olive oil, 1 medium onion finely chopped, 2 cloves garlic minced, coarse salt and ground pepper, 2 carrots, halved lengthwise and thinly sliced crosswise, 1 bag (1 pound) brown lentils, picked over, 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth, 1/4 teaspoon cayenne pepper, 1 bay leaf, 4 ounces crusty bread, cut into 1/2-inch cubes (about 1 1/2 cups). Directions: 1. Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, and cayenne. Bring to a boil; reduce heat and simmer, partially covered, until lentils are tender, about 20 minutes. Discard bay leaf. 2. Meanwhile, on a baking sheet, toss bread with remaining tablespoon oil. Season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup with toasted bread cubes. Cooks Notes: Lentils should be cooked until tender but still hold their shape instead of collapsing in the soup. To save time, toast the bread while the soup cooks.
27.04.2023 @ 08:27
This aromatic soup is a great alternative to thick soups. Dried lentils are cooked in about 20 minutes, making it perfect for a fresh homemade meal. Source: Everyday Food, December 2007. Total time: 25 minutes. Prep time: 10 minutes. Servings: 4. Ingredients: 2 tablespoons olive oil, 1 medium onion finely chopped, 2 cloves garlic minced, coarse salt and ground pepper, 2 carrots, halved lengthwise and thinly sliced crosswise, 1 bag (1 pound) brown lentils, picked over, 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth, 1/4 teaspoon cayenne pepper, 1 bay leaf, 4 ounces crusty bread, cut into 1/2-inch cubes (about 1 1/2 cups). Directions: 1. Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, and cayenne. Bring to a boil; reduce heat and simmer, partially covered, until lentils are tender, about 20 minutes. Discard bay leaf. 2. Meanwhile, on a baking sheet, toss bread with remaining tablespoon oil. Season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup with toasted bread cubes. Cooks Notes: Lentils should be cooked until tender but still hold their shape instead of collapsing in the soup. To save time, toast the bread while the soup cooks.