Lentil Vegetable Pottage Recipes

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.

Steps:

• Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
• Simmer for about 1 hour on low heat, until lentils are tender.
• Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
• If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
• Correct spices to taste.
• Serve hot with gomashio sprinked on top, if desired.
• May be kept in fridge 5-7 days or frozen.

Steps:

• Place the pork fat in a kettle and cook briefly to render but not to brown. Add the onion and cook slowly, stirring frequently, about five minutes. Add the garlic and lentils and stir.
• Add the rice and broth. Add salt and pepper to taste and the bay leaf. Bring to the boil and simmer, uncovered, about 45 minutes or until lentils are tender. Scoop out one cup of lentils and set aside.
• Put the soup through a food mill or sieve to remove the outer skin of the lentils. Blend the puree of lentils in an electric blender. This may have to be done in two or more operations.
• As the soup is blended, return it to the kettle and add the reserved cup of lentils. Bring to the boil. Add the cream and bring to the simmer. Swirl in the butter and serve piping hot.