Showing posts with label lentil soup. Show all posts
Showing posts with label lentil soup. Show all posts

Wednesday, November 9, 2016

Leek and Lentil Soup #recipe from author @DarylWoodGerber





It’s autumn and I love soup. I love how you can put something together with whatever you have on your shelves or in your refrigerator. Got veggies and leftover chicken? Add some herbs and broth and, ta-da, a meal!

In my recent travels on the Internet, I learned that the word “restaurant” is sort of derived from soup, or rather a bowl of broth.   The French used to sell something like a bowl of broth called a “restorative” in the 1500s.   It was to cure exhaustion.  Then in 1765, someone opened a shop that specialized in bowls of soup, and voila, the word “restaurant” became the place to sit down and eat to get “restored.”

Yep, that’s what soup does for me.  It restores. Even cooking it restores me. I love the aromas, the steam, the tasty sips.

As for this soup that I’m sharing today, I love lentil soup not just because of the flavor but also because of the food value. Raw lentils have 25% protein in them! By the way, lentils have been part of the human diet since Neolithic times. They were one of the first domesticated crops in the Near East.  [Man, I love trivia for “ten” on the Internet.]

So where do your soup recipes come from? Have they been handed down through your family? Or do you remember them from a visit to a special restaurant? 

FYI, I remember a great soup I had in New Orleans that I recreated with Brie and shrimp!   Here’s the link for that soup! Brie Shrimp Soup 

Also perfect for the holidays: Pumpkin Gruyere Soup


Leek and Lentil Soup

Serves 2

2 tablespoons butter
1 leek, white portion only, diced
3 cups chicken broth, more if necessary
1 cup lentils (raw)
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoon chives, for garnish



In large saucepan, melt the butter over medium heat.  Add the diced leeks and sauté until they begin to soften, about 3-5 minutes. 



Add the broth and lentils, bring to a boil, reduce the heat to low, over and simmer until the lentils are tender, about 40 minutes. If necessary, add more broth.



Season to taste with salt and white pepper. Ladle into bowls and garnish with chives.



Yes, of course you can add chicken or some other meat to this to make it more stew-like. Feel free to tweak as necessary!  I love it plain and simple.


Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
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GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
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Wednesday, January 22, 2014

Lentil soup w/ Parmesan Cheese #recipe and #book #giveaway

From Avery aka Daryl



To promote my upcoming release of DAYS OF WINE AND ROQUEFORT, I'm doing a book giveaway today. See below for details!


I know the country has gone through an amazing winter so far, and there’s more COLD to come. Ugh. So sorry for all of you who might have suffered thus far.

When I lived in Connecticut and was facing shoveling snow and “lovely” (read: messy) slushy/cold/icy walks with my dogs, I wanted warm food. For breakfast, lunch, and dinner.

Because soup is an iffy prospect for a celiac at a restaurant (most chefs use wheat flour in their roux), I rarely order soup out; therefore, I make it at home a lot. I have some good soup cookbooks. One of my favorites is from William and Sonoma. It has a great mushroom soup recipe in it. I also browse magazines for new soup recipes.

However, honestly, I can’t remember where I found this recipe for lentil soup. Sorry. My mind this month is a blank. I’ve been so overwrought with writing a book that’s due February 1st and doing PR for my two upcoming releases in February and March, not to mention having a new puppy in the house and constant houseguests since Thanksgiving, I’m simply blank when it comes to anything that is not essential.

I cooked it; we devoured it. I’m simply not sure where I got it.

But I’m going to share it anyway because, for those who know me, it’s been tweaked, which means it is not exactly like the recipe from which I must have borrowed. I certainly couldn’t have concocted this one on my own. LOL





LENTIL SOUP WITH PARMESAN


Ingredients:

(serves 6)

2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
2 carrots, peeled and chopped (1/2 cup)
2 celery stalks, chopped (1/2 cup)
2 garlic cloves, chopped
2 teaspoons salt
10 grinds of a peppermill
1 ½ cups diced tomatoes (14 ½ ounce can)
1 pound lentils (about 1 ½ cups), uncooked
8 cups chicken broth (gluten-free for those who need it to be so)
2 teaspoons dried thyme
2/3 cup dried elbow pasta, uncooked (gluten-free for those who need it to be so)
1 cup shredded Parmesan cheese


Directions:

In a large pot, heat the oil over medium heat. Ad the onion, carrots, and celery. Add the garlic, salt and pepper and sauté all until the vegetables are tender, 5 minutes. Add the tomatoes (with their juices). Simmer until the tomatoes evaporate a tad, about 5 minutes. Add the lentils and stir. Add the broth and stir. Add the thyme and bring mixture to boil over high heat.






Cover and simmer over low-low heat until the lentils are tender, about 30 minutes. Stir in the pasta. Simmer until the pasta is cooked, about 8 minutes.

Ladle the soup into six bowls. 



Sprinkle generously with Parmesan cheese. Serve hot.



(Reheats great!)


What's your favorite cold-weather meal?


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Giveaway: Leave a comment with your email in order to enter the giveaway! REMEMBER TO INCLUDE YOUR EMAIL so I might notify you. AND if you tweet or share on Facebook, tell me in your  comment and you'll be entered TWICE.

I'm giving away your choice of one of the first four Cheese Shop mysteries or FINAL SENTENCE, the first in the Cookbook Nook mysteries. Plus some fun swag!


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Also…I and three of my blogmates, Meg, Sheila, and Lucy are offering a giveaway on Facebook with books and more, in anticipation of all of our releases the first week of February. The contest runs through January 31st. Click the photo below to check it out.



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Lastly, remember to sign up for my mailing list/newsletter
There's going to be a launch giveaway on February 1!

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Next up: 
Days of Wine and Roquefort 
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