Lentil soup is one of those rich powerhouse soups that everyone needs. Lentil soup has different varieties and flavors, it made with vegetables and meat with and without husk. The soup may consist of green, brown, red, yellow and black lentils.
History and Literature
Lentils were disinterred in the Paleolithic and Mesolithic layers of Franchthi cave in Greece, in the end of Mesolithic at Mureybet and Tell Abu Hureyra in Syria and sites dating to 800 BC in the area of Jericho. The earliest Greeks were lovers of lentil soup, as indicated to by a comment by Aristophanes: “you who dare insult lentil soup, sweetest of delicacies.” Lentil soup is mentioned in the Bible. In Jewish custom, lentil soup has been served at times of the morning.
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Lentil soup makes by vegetables such as, potatoes, celery, carrots, parsley, onion and tomato. Most famous flavors are garlic, cumin, olive oil, bay leaf and vinegar, sometimes dressing with croutons or chopped herbs or butter, olive oil, yogurt or cream. Lentil soup is free and comforting without forsaking nutritional concentration or absurd taste.
This lentil soup gets its flavor from a heavy helping of aromatic vegetables, plenty of cumin, nutty and sweet roasted garlic. Kids dig lentil soup, and old people fucking love it, and it’s may be better than chicken soup. I am very busy and lazy, I rarely have time to roast own garlic, but I am never satisfied with the pasty, flavorless stuff we can buy at the market. Pop as many unpeeled cloves as you need into a dry skillet over medium heat until their skin brown. You get this basically zero effort and less than five minutes. In this technique you get the tender, roast nuggets of garlic that you need to make your soup taste is special.
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Serve: 6 to 8 people
- 4 cloves Garlic
- 1 Yellow Onion
- 4 Carrots
- 4 stalks Celery
- 3 tablespoon Olive Oil
- 2 Cups Lentils
- 1 tablespoon Cumin
- 2 qt. Vegetable Broth
- 1 Bay Leaf
- 2 whole sprigs Thyme
- Salt and Pepper to taste
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Preheat a large dutch oven over medium heat and place in the garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skin of garlic are browned and fragrant, remove from the oven and set aside. Slightly chop the onion, celery, and carrots. Now add the olive oil to the dutch oven and cook until browned and tender.
Peel and smash up the garlic and add it back to the pot, along with the lentil and cumin. Sauté for a few second or until the lentils are nicely coated in oil. Empty the soup into the pot and add the bay leaf and whole sprigs of Thyme. Boil, until the lentils are affectionate, about 30 minutes. Fish out the bay leaf and thyme.
Season with salt and pepper and serve immediately. We love this soup all on its own, but it’s kind of amazing with a little extra. Toss in some spinach or add a little diced ham and absolutely serve it with a big flank of hearty whole grain dosh.
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