Jacks Chardonnay And Red Lentil Soup Recipes

FRAGRANT RED LENTIL AND RAINBOW CHARD SOUP

Steps:

• Soak lentils in a bowl with water to cover for 15 minutes.
• Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
• Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
• Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

JACK'S CHARDONNAY AND RED LENTIL SOUP

Steps:

• Saute onions, carrots, and celery in olive oil.
• Place sauteed vegetables, dry red lentils, and broth into large soup pot.
• Cover and simmer 1 hour.
• Add rosemary, dill, salt, pepper and the juice and zest from 1 lemon.
• Simmer approximately another 1/2 hour.
• (The zest of the lemon is the yellow layer of the peel. Remove using a zester or a fine grater.).
• Add Chardonnay and serve.

FRAGRANT RED LENTIL AND RAINBOW CHARD SOUP

Steps:

• Soak lentils in a bowl with water to cover for 15 minutes.
• Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
• Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
• Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

LENTIL & CARDAMOM SOUP

Steps:

• Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.
• Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
• Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.

CHEF JOEY'S RED LENTIL SOUP

Steps:

• Heat the olive oil in a large soup pot. I used my large cast iron dutch oven.
• Add the chopped onion and garlic and saute until soft.
• Stir in the lentils and cumin and cook for one minute or until you can smell the cumin and the lentils are well coated.
• Stir in the agave (or honey), bay leaves and 7 cups of soup broth and being to a boil.
• Season with salt and pepper to taste.
• Cover the soup and reduce heat to medium low and simmer for 20 minutes or until the lentils are soft and falling apart and soup has thickened up.
• Then add the canned tomatoes and continue to cook for another 15 minutes. The tomatoes have an inhibiting affect on the lentils softening.
• You can add a little more soup broth to thin the soup if it is too thick.
• When done remove bay leaves, stir in the wine vinegar, and serve with dollops of sour cream or yogurt.
• Bon Appetit!