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Lentil Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup dry green lentils
1 cup dry French lentils
1 cup dry wild rice

1 large onion, finely chopped
1 head garlic, pressed
4 shallots
Fresh ground black pepper
1 large bunch flat leaf parsley
4 Tbl. Good olive oil

2 Tbl. Tomato paste

2 large carrots, sliced into 1/2 chunks
1 parsnip, peeled and chunks
1 celery heart (the tender part with leaves), chopped

4-6 quarts good vegetable broth
1 quart water
2 bay leaves
Salt to taste

2 medium red potatoes
1 bag baby spinach
2-3 bunches of other greens (kale, collards, chard, etc.)
Other vegetables, asparagus, green beans, etc.


Wash lentils and wild rice several times in cold water, leaving to soak for a bit


Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think) and parlsley in the olive oil until the onion gets clear about 15-20 minutes.


Add the tomato paste and continue to cook, over low heat for another 10 minutes until pate is incorporated completely, stirring often so it doesn’t stick.



Add the broth, water, lentils, wild rice, carrots, parsnip, celery heart, and bay leaves. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occasionally.


Add the diced potatoes, spinach, greens and any other vegetables and cook for another 30-40 minutes until potatoes are very tender – just beginning to break apart and lentils have begun to thicken the broth a bit.


Pairs Well With


Notes

A dash of local for every season
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