French Lentil Soup
2017-02-15 18:11:54
This is a tasty and filling soup, despite being meatless. The original recipe called for water in place of the stock or broth I prefer. The stock/broth, plus lentils combined with rice gives complete protein content for the soup. I also converted this recipe for use in a crock-pot.
Cook Time
8 hr
Ingredients
- 4 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups French, green, or brown lentils
- 64 oz (two cartons) of chicken stock or low sodium broth
- 1 celery stalk, diced
- 1 turnip, diced
- 1 bunch sorrel or spinach, cut in 2 inch strips
- 1 bay leaf
- 1 large carrot, diced
- 1 large potato, diced
- 1 can low sodium tomato sauce
- salt to taste (you'll need more than you think)
- 1/2 cup cooked white or brown rice
Instructions
- Pour olive oil into a sauce pan and gently saute onion and garlic over medium heat for about 2 minutes, or until onion is soft and translucent.
- Rinse the lentils and add to crock pot. Add the stock, cut vegetables, sauteed onions and garlic, and the rest of the ingredients except the salt and rice.
- Cook on low for 8-10 hours.
- After 8 hours check on the soup. It should be very dark brown, and about half of the lentils will have broken down completely.
- Season the soup to taste and add the rice.
- Serve with a dollop of sour cream if desired. Definitely serve with bread, because folks will want to get every drop of this soup out of the bowl!
Adapted from Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila'Latourrette
Adapted from Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila'Latourrette
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