RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lentil Soup - dairy
Judy Zeidler included this recipe as part of a Shavout menu, but the lentils and root vegetables make it equally appealing as a cold weather meal. Admittedly, decent ripe tomatoes are not available in winter, but we, in the Middle Atlantic states, aren't getting good tomatoes at the end of May either! Pomi boxed tomatoes make a good substitute. Karen Selwyn * * * * * * * 1 1/2 cups dried lentils Water 2 1/2 cups warm vegetable broth or water 2 bay leaves, crushed 1/4 cup ( 1/2 stick) butter or margarine 1 tablespoon olive oil 3 garlic cloves, peeled and minced 4 carrots, peeled and finely chopped 1 parsnip, peeled and finely chopped 1 onion, peeled and finely chopped 2 ribs celery, thinly sliced 1/2 cup minced fresh parsley 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried 4 large tomatoes, peeled and finely chopped Salt Freshly ground black pepper Red wine vinegar Plain yogurt Soak lentils in 4 cups water for 6 hours, or overnight. Drain and place lentils in a large saucepan; add vegetable broth and bay leaves. Bring to a boil, skimming off any foam at the surface. Lower the heat; place lid on slightly ajar and cook over low heat 15 to 20 minutes, or until lentils are tender. In large skillet, heat butter and olive oil. Add onion, parsnip, and carrots. Cook over low heat for 10 minutes. Add garlic, celery and parsley. Saute an additional 5 minutes, or until vegetables are tender. Add rosemary and tomatoes. Continue cooking over low heat for 5 minutes. Season to taste with salt, pepper and vinegar. Add seasoned, sauteed vegetables to stock pot with simmered lentils. Bring to a boil over medium heat and reduce heat immediately. Simmer, covered, 30 to 40 minutes, or until thick. Ladle soup into warm bowls and garnish with dollops of yogurt. Yield: 8 to 10 servings. Source: "Dairy Foods and Spring Harvests Inspire Shavout Menus" Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 6/5/89
