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Dried beans and lentils (otherwise known as pulses) are a cornerstone of a healthy diet, packed with protein, fiber, vitamins, and minerals. Their consumption may help prevent cancer, manage diabetes, and support a healthy gut.
In addition to its substantial health benefits, this recipe for Old Fashioned Lentil Soup is tasty and comforting. The recipe was sent to CCSA by our resident chef, Dr. Linda Doody.
“Soup is cuisine’s kindest course.”
Virginia Woolf
Old Fashioned Lentil Soup (Potage Purée De Lentilles)
Category
CCSA Blog
Healthy Eating
From Julia Child’s Kitchen, Julia Child (1975)
Notes
The plain or herb butter garnish is a nice finishing touch, and cornbread with honey makes a lovely accompaniment.
Ingredients
- 2 celery stalks
- 1 medium carrot
- 1 medium onion
- 1 medium leek, or another onion
- 3 Tbsp butter, cooking oil, or olive oil
- 3 Tbsp flour
- 6 cups hot liquid (ham stock [preferred], poultry or meat stock, or water)
- 1 bay leaf
- ¼ teaspoon dried thyme
- ⅓ cup diced turnip or rutabaga (optional)
- 1½ cups washed lentils (the author does not specify what type of lentil, but brown lentils are one of the most common in US grocery stores. Brown lentils have an earthy flavor; green lentils, which are also common, have a more peppery flavor. French green lentils [lentilles du Puy] are smaller, firmer, and hold their shape, so are better suited for side dishes or salads)
- 2 teaspoons salt
Instructions
- Wash, peel, and/or otherwise prepare the celery, carrot, onion, and leek, and chop roughly. (Note: Neatly dice the vegetables with a chef’s knife for a nicer presentation if omitting the purée step below.) Heat butter or oil in a 4- or 5-quart saucepan, stir in the vegetables, and cook, covered, over moderately low heat; stir occasionally, until vegetables are tender and just beginning to brown lightly—about 10 minutes. Blend in flour, stirring, and cook for 2 minutes; remove pan from heat. Gradually blend in 1 cup hot liquid, stirring vigorously to mix flour and liquid thoroughly. Pour in the rest of the liquid, and bring to a simmer, adding herbs and optional diced turnip/rutabaga. Stir in the lentils and salt, cover pan loosely, and simmer slowly 1¼–1½ hours, or until lentils are very tender. Purée the soup through a vegetable mill or in an electric blender, and return to heat; carefully correct seasoning, and add a little more liquid if it seems too thick. [Note: Omitting the purée step will result in an earthier soup. You can also add pieces of ham from the ham hock, if used to make stock, but omit the sauté step [see ham garnish below]).
- Serving Suggestions
- Herb-butter garnish with croutons. While soup is simmering, beat together 6–8 tablespoons soft butter, 2 tablespoons finely minced parsley, salt and pepper to taste, and a big pinch or two of dried thyme, oregano, or basil. Place a spoonful in each bowl soup and garnish with little croutons (white bread cut in ⅜-inch dice, dried out in the oven, tossed in a frying pan with clear melted butter to brown lightly, then seasoned with salt and pepper).
- Sausage garnish. Prick the desired quantity of sausage in several places with a sharp skewer. For Polish or Italian sausage, simmer in the soup 30 minutes; follow package directions for frankfurters. Slice into thin rounds and reheat in soup just before serving. You may also wish to include the preceding herb butter with or without croutons.
- Ham garnish. Remove the meat from the bone, if used to make stock, before it is stringy and overcooked or use leftover ham or a thick ham slice (a tablespoon or two per person). Dice the ham into ¼-inch pieces and sauté in butter with a bit of oil until very lightly browned. Season with salt and pepper and set aside. Stir into the soup just before serving. If desired, add herb butter and/or croutons.
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