culinary review
   
   

French Creamy Lentil Soup

Last Modified: 11/10/13
First Published: 04/03/07
<<     >>
Views: 15988
image
click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 4
Total Cost: $7.35
Cost Per Serving: $1.84
Total Calories: 1,566
Calories/Serving: 392
IngredientVolumeMassCostCalorie
Bacon, Uncooked (3 strips) * 6.00 Ounces $2.06 545
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Carrots (2 carrots) 1 Cup 128.00 Grams $0.14 52
Garlic (3 cloves) 3 Teaspoons 8.50 Grams $0.04 13
Thyme, Dried 2 Teaspoons 2.80 Grams $0.74 8
Tomatoes, Diced, Generic Can (1 can) * 14.00 Ounces $0.73 79
Bay Leaf (1 leaf) * 5.00 Grams $0.04 17
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Lentils, Brown 1 Cup 200.00 Grams $0.22 604
Chicken Broth, Canned 4 1/2 Cups 1,102.50 Grams $2.25 135
Water 1 1/2 Cup 340.50 Grams $0.00 0
Wine, White Table (or Dry Vermouth) 1/4 Cup 59.00 Grams $0.62 40
Vinegar, Balsamic 1 1/2 Teaspoon 7.50 Grams $0.13 5
image
This lentil soup comes out so wonderfully - the flavors are nicely balanced and perfectly put together. We always try to follow this recipe exactly to the point - do not deviate from the proportions or you wont get as nice a result.

Servings: 4

Ingredients:

  • 3 strips of bacon sliced into small pieces
  • 1 large onion
  • 2 medium carrots
  • 3 cloves garlic
  • 2 tsp thyme chopped
  • 1 can diced tomatoes 14 oz
  • bay leaf
  • 1 tsp salt
  • pepper
  • 1 cup lentils washed (preferably lentils de puy)
  • 4 1/2 cups broth
  • 1 1/2 cups water
  • 1/4 cup white wine


Method:
Fry bacon pieces until crispy. Put in diced onion and carrot into the pot and cook with the bacon, press garlic and let it cook for a few minutes. Add tomatoes and lentils, cook 8-10 min on medium low heat. Add wine, bring to a simmer, add broth and water.

Cook for 30 min on low heat, partially covered. When soup is cooked nicely, puree 3 cups of soup in a blender and add 1 1/2 tsp balsamic vinegar. Salt and pepper if needed, add fresh parsley and serve with a dollop of sour cream.