Sunday, October 20, 2019

Ange lentil Soup

Ange Leek, Potato and Lentil Soup
16 Servings

2 tablespoons grape seed oil
2 leeks, diced
2 large russet potatoes, diced
1 small onion, chopped
1 - 3 garlic clove, sliced
2 stalks celery, chopped
2 carrots, chopped
1 pound dried lentils, rinsed
1/2 cup barley
2 - 3  bay leaves
12 cups water
28 ounces of canned crushed tomatoes
2 - 3 thyme sprigs
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
freshly ground pepper to taste

In a large stock pot, heat the grape seed oil and saute leek, potatoes, onions, garlic, celery and carrots in oil until onions are translucent. Add all remaining ingredients, cover and simmer until potatoes and lentils are tender approximately 35 - 45 minutes, stirring occasionally. Taste for favor and adjust the seasoning as needed.
Do not forget to remove the bay leaves and thyme sprigs before serving

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