<!DOCTYPE HTML> <html lang="en"> <head> <title>Lentil Soup</title> <meta charset="utf-8"/> <meta name="viewport" content="width=device-width, initial-scale=1"/> <link rel="stylesheet" type="text/css" href="../style.css"/> <link rel="shortcut icon" type="image/x-icon" href="../favicon.ico"/> </head> <body> <main> <img class="icon" src="../img/HPR.png" alt="Heilich Pennsylfaanisch Reich" title="Heilich Pennsylfaanisch Reich"/> <h1>Lentil Soup</h1> <p>Lentils are an edible legume, historically eaten in Mediterranian cultures, and later spreading to India and throughout Europe. A lentil soup recipe can be found in De Re Coquinaria, a Latin cookbook thought to be compiled around the end of the Roman Empire in the West, perhaps suggesting that lentil soups have been eaten for millenia.</p> <p>This recipe uses red lentils, which are supposed to be best for soups. They get sort of mushy as they cook, thickening up the soup. Goes well in bread bowls.</p> <div class="row"> <div class="column"> <h2>Ingredients</h2> <ul> <li>3/2 cup red lentils (rinsed and drained)</li> <li>1 cup diced meat (pancetta, bacon, sausage)</li> <li>14.5 oz crushed tomatoes</li> <li>1 yellow onion (diced)</li> <li>1 shallot (diced) (optional)</li> <li>1 jalapeño/serrano pepper (minced)</li> <li>3 cloves of garlic (minced)</li> <li>2 tbs tomato paste</li> <li>6 cups chicken broth (low salt preferred)</li> <li>1 tsp cumin (ground)</li> <li>1/2 tsp corriander seeds (ground)</li> <li>1/2 tsp salt</li> <li>black pepper (ground)</li> <li>corriander leaves (fresh)</li> </ul> </div> <div class="column"> <h2>Instructions</h2> <ol> <li>Cook the meat in a large pot over medium heat, until crisp and the fat has been rendered. (~10 min)</li> <li>Add the onion, shallot, and diced pepper, add salt, and sweat them till soft and translucent. (~5 min)</li> <li>Add the garlic and cook briefly until fragrant. (1 min)</li> <li>Add the tomato paste, cumin, and ground corriander, and cook while stirring. (1-2 min)</li> <li>Add the crushed tomatoes, chicken stock, lentils, and a pinch of salt, stir and boil briefly. (2-3 min)</li> <li>Reduce to a simmer, cover, and cook until lentils are tender. (~20 min)</li> <li>Uncover pot, and cook while stirring, breaking down the lentils to thicken the soup. (10-15 min)</li> <li>Season with salt and black pepper to taste. Serve in bowl dishes, or bread bowls. Top with corriander leaves.</li> </ol> </div> </div> <footer> <a href="../index.html">Home</a> | <a href="../recipes.html">Recipes</a> </footer> </main> </body> </html>