Lentil Soup

Soupe aux Lentilles

Serves 2

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Packed with protein and surprising sweetness, this hearty soup recipe combines green lentils with delicata squash, otherwise known as peanut, Bohemian or sweet potato squash. With the winter chill still lingering a little longer, enjoy this nutritious and delicious soup with a salad and French bread, for lunch or for dinner.


INGREDIENTS

1 cup of uncooked green lentils

  1 medium potato, preferably Yukon Gold

  1 large carrot

  1 small delicata squash 

  1 branch of celery

  1 leaf of collard green

  1 garlic clove

  1/2 sweet onion

   1 tbsp olive oil

1 tsp butter

3 branches of chopped fresh parsley

 salt/pepper to taste

alt=“Vegetable Mixture in Sauté Pan for Lentil Soup Food Blog French Homestyle Healthy Recipes Le Menu Maison Bruno Gaget”

PREPARATION

•• Remove the outer skins from the sweet onion and garlic, then combine and finely dice down to approximately 1/8 inch. •• Prepare the carrot and potato by peeling and rinsing with water, then cutting into 1/4 inch cubes. •• Using a medium sauté pan, combine 1 tbsp of olive oil with 1 tsp of butter, over a medium heat. •• When you observe the butter begin to bubble, add the onion and garlic. •• Reduce the temperature to a low heat and cover half of the sauté pan with a lid. •• Prepare the delicata squash by first cutting it in half. •• Remove all of the seeds with a tbsp, then use a peeler to remove the skin. •• After rinsing under cold water, cut the squash into 1/4 inch cubes, adding and mixing the squash in evenly. •• Under running water, clean the celery branch, removing all of the soil. •• Cut the celery branch into 1/4 inch pieces and add to the sauté pan. •• Repeat the same with the collard green leaf, then place the lid over half of the pan for an additional 3 minutes. •• Rinse the lentils with running water through a colander and add to the sauté pan. •• Introduce enough water to completely cover the vegetable mixture, adding salt and pepper to taste. •• With the lid fully covering the pan, cook the soup over a low heat for approximately 20 minutes or until the vegetables become tender, as desired. •• Serve the lentil soup hot, adding a tsp of butter and a garnish of chopped fresh parsley. •• And don’t forget the accompaniment of a homemade French bread! ••

•• Voila! ••

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