Lentil And Turnip Soup With Pounded Walnuts Recipes

RED LENTIL SOUP WITH TURNIP AND PARSLEY

Steps:

• In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
• Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
• Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.

LENTIL SOUP WITH POUNDED WALNUTS AND CREAM

Steps:

• Soak the lentils in water for 2 hours, then drain.
• Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.
• Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons crème fraîche, mixing it in a teaspoon at a time, to form a paste.
• Add the remaining 1/2 cup crème fraîche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley.

LENTIL AND TURNIP SOUP WITH POUNDED WALNUTS

Steps:

• 1. Combine the garlic, herbs, hot pepper and olive oil in a medium pot. Bring the heat up to medium and saute for several minutes (until the garlic begins to golden). 2. Add the lentils, mixing them with the herbs and garlic. Next, add the wine, stir, and add the water. 3. Cover the pot, partially, and cook the soup for about 40 minutes at a medium to strong simmer. If the soup starts looking dry, add more water. Next, add the turnips and about a teaspoon of salt. Simmer for another 20 to 25 minutes. If you like your soup on the stewy-ier side, let it thicken. If you prefer for it to be a bit runnier, add some more water. 3. Once the turnips are tender and soft, remove the soup from the heat. 4. Ladle into soup bowls and top with a tablespoon of pounded walnuts, a sprinkling of parsley and a generous drizzle of olive oil. Season with a bit more salt and freshly ground pepper.