This one is for my dad, who is in Norway right now and loves it when I blog about food. Especially soup.
Yesterday I was looking for a soup recipe to use up the red lentils I had in my cupboard and some of the bacon I had in the fridge. (Obviously these two were going to work together so that part of the process was pretty easy…)
I found this one. It was incredibly easy and incredibly delicious. The kids LOVED it.
Steamed fresh green beans with lemon and a little butter, baguette and some French cheese rounded out the meal.
I went to our local Kowalskis and asked for a cheese recommendation. The cheese specialist suggested a Morbier:
Morbier is an aromatic and surprisingly mild French cow’s milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. It has a mild flavor and wonderful, nutty aftertaste. Find out more here.
On the subject of salt, I was warned that the cheese was somewhat salty and it would be perfect with the lentils and veggies as long as the soup was not already very salty. I hardly added any salt to the soup and it was perfectly seasoned. Don’t you agree that nothing ruins a meal faster than oversalting?
Maybe Anna could suggest how she would adapt this for vegetarians? I would love to know.
I also added about a cup of Glen Muir Organic Fire Roasted Tomatoes. Just because I like their flavor, and they were on sale.
Soon I’ll be able to get the chives right out of my own garden! For now, I used all dried herbs.
I also didn’t have a heavy Dutch oven. Though I would love to have one. A big pot with a lid seemed to work just fine.
I skipped the puree step and it made no difference to us.
Have a great weekend, friends.
We adapted this recipe from one by Terrance Brennan, the chef-owner of Picholine restaurant in New York. He tops the soup with strips of smoked salmon.
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 slice bacon, chopped
- 2 teaspoons minced garlic
- 7 cups (or more) canned low-salt chicken broth
- 2 cups dried lentils (about 12 1/2 ounces)
- 2 large fresh thyme sprigs or 1/2 teaspoon dried
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives or green onions
Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.
Epicurious, Bon Appétit, March 1996