culinary review
   
   

French Creamy Lentil Soup

Sun Nov 10, 2013 9:09 am
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Comments: 5 Views: 15677
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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
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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.



Comments
Wed Jun 11, 2008 11:30 am
Name: jorame | Comment: This lentil soup is the best I ever made. I followed the recipe exactly using French lentils and white wine. The second time I had some red wine already open so used that and the finished result was equally delicious. Usually I mess with a recipe a bit, it's just the way I cook. I did follow the proportions exactly as suggested with the tiny addition of some fresh thyme, about 2 tsp. finely chopped. The herbs are exploding in the garden, so I couldn't resist!

Fri Feb 06, 2009 12:54 pm
Name: Laurie | Comment: EXCELLENT! This recipe is 5 stars as written, which I find very rare! I was trying to find some way to use lentils, and this is now a staple for me. I followed the recipe exactly the first time, except I used fresh instead of dry thyme. I froze some of this and it kept well. This makes way more than 4 servings! The second time I made this I used 4 pieces of bacon (I accidentally pulled out an extra piece) and used a combo of dry and fresh thyme since I wanted to use the last of my fresh herb. I also added a second bay leaf to experiment. Neither time did I add the dollop of sour cream, but I did serve it with crusty french bread. I liked the recipe better the first time, my husband liked it better the second. You really need to try this one.

Tue Nov 27, 2012 5:33 am
Name: Comment: when do you add the thyme, bay

Tue Nov 27, 2012 5:33 am
Name: rpry Comment: How much total balsamic? 1.5 per 3 c soup pureed or 1.5tsp total?

Sun Nov 10, 2013 9:09 am
Name: Laurie Comment: Add the thyme and bay when you simmer it for 39 min. I have always made this recipe with only 1.5 tsp TOTAL of balsamic vinegar. I only add the balsamic into the 3 cups I blend, then return that to the soup pot. Also, I've been lazy on many occasions and just pulse my immersion blender a few times in the pot instead. Hope this helps.

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