Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, autumn lentil soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Pour in the white wine, and bring to a boil over high heat. Add lentils, water and remaining ingredients except spinach and pepper. In a large stock pot, combine lentils, barley, and beef broth.
Autumn Lentil Soup is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Autumn Lentil Soup is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have autumn lentil soup using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Autumn Lentil Soup:
- Make ready 1 large sweet onion chopped
- Get 3 Tbsp olive oil
- Take 2 garlic cloves chopped
- Prepare 1/2 tsp ground cumin
- Take 1 cup mixed lentils
- Take 1 tsp crushed chilies
- Make ready 4 carrots diced
- Get 4 stalks celery diced
- Prepare 2 bay leaves
- Make ready 2 cartons vegetable broth
- Make ready 1 Tbsp red wine vinegar
The beauty of this soup is that you can substitute whatever leftover veggies and dry ingredients you have in your pantry and fridge in place of the ones in this recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. Lentil soup was never my favourite growing up, I always preferred the creamy bite of barley in Scotch Broth. However, as with many things, nostalgia seems to coat the tastebuds with a little more tolerance and those things you used to turn your nose to start to taste better and bring a certainty to an uncertain life.
Steps to make Autumn Lentil Soup:
- Saute onions in olive oil in a large saucepan over medium heat.
- Add garlic and cumin and saute a bit longer until all is starting to turn a golden colour.
- Add remaining ingredients, except vinegar and bring to a boil.
- Cover and reduce heat to low. Simmer, covered for about 40 minutes.
- Uncover and add vinegar. Simmer an additional 10 to 15 minutes.
- Enjoy!
Lentil soup was never my favourite growing up, I always preferred the creamy bite of barley in Scotch Broth. However, as with many things, nostalgia seems to coat the tastebuds with a little more tolerance and those things you used to turn your nose to start to taste better and bring a certainty to an uncertain life. Use green lentils, red lentils, brown lentils or a lentil soup mix. All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. Autumn Lentil Soup Diet & Nutrition / By Dr.
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