LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
ROASTED VEGETABLE SOUP
Provided by Ina Garten
Time 13h15m
Yield 3 to 4 servings
Number Of Ingredients 22
Steps:
- In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED)
From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If you cook it a few days earlier then you intend on serving it, it will taste even better and thicken. Freeze the leftovers in quart containers to thaw out later for a quick dinner. I think this would also be good with some soy chorizo added.
Provided by Sharon123
Categories Lentil
Time 1h30m
Yield 8-10
Number Of Ingredients 17
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
- Add the celery and carrots and saute for 10 more minutes.
- Add the vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
- Check the seasonings.
- Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
- Good served with a salad and popovers!
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