Joined: 24 May 2014
Location: Murray River NSW
|Posted: Sun Apr 30, 2017 12:16 pm Post subject: New Year Day Lentil Soup
1 cup green/brown lentils
1/2 cup puy type lentils
I put the above 1 1/2 cups lentils to soak in the morning,
1/2 cup red lentils
2 sticks celery
1 large onion
2 cloves garlic, dice
2 small potatoes
1/2 medium sweet potato
6-8 stalks fresh thyme, small sprig Rosemary, bay leaf, few leaves sage optional
Chicken stock 2-4 cups** ( I just use water & stock powder)
1 small fresh chilli or 1/2 tsp chilli flakes
4 sausages, leftover cooked or 1 stick ordinary kabana
Season, salt & pepper as required
Put all lentils in saucepan with about 4 cups water, add bay leaf, simmer.
While simmering lentils dice carrot, celery, onion, sauté in olive oil in separate large saucepan 5 minutes. Add garlic, handful chopped parsley, chilli, stir add 2 cups stock, herbs tied together. Simmer couple minutes. Lentils will have simmered for while. Set aside with lid on, remove bay leaf. Dice spud & sweet potato, add to other veg & stock, simmer few minutes, add cooked lentils. Simmer low for about 45min to 1 hr. remove herbs. At this point I get heatproof measuring jug, scoop out 2 cups soup into jug & purée with stick blender. Pour back in soup & repeat with another 2 cups or so of soup, pour back in soup. Heat, slice thin like coins cooked sausage or kabana, add to soup, cook for about. 20 minutes. I serve with chopped fresh parsley on top.
** Add extra stock to get to thickness you prefer. I don't purée whole pot, I like some texture & chunky left.
As you can see this is a made up recipe, there is no written recipe. Feel free to adjust to your liking.
Last edited by ~mt~ on Wed May 03, 2017 12:02 pm; edited 1 time in total