| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gma5 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped (1 1/4 to 1 |
|
|
; 1/2 cup) |
| 2 |
md |
Clove garlic; chopped |
| 4 |
md |
Carrots; sliced or chopped |
|
|
; (about 1 1/4 cup) |
| 1 |
ts |
Dried rosemary; crumbled fine |
| 2 |
c |
Lentils |
| 2 |
cn |
Chicken or beef broth; plus 1 qt. water or |
|
|
; 2 bouillon cubes |
|
|
; dissolved in 3 1/2 |
|
|
; cup water (13 |
|
|
; 3/4-ounce) |
| 1/2 |
ts |
Freshly ground black pepper |
|
|
Salt |
INSTRUCTIONS
For a crisp, sharp contrast to this thick, soothing soup, serve it topped
with thin garlic toasts drizzled with extra-virgin olive oil and sprinkled
with rosemary (in which case leave out the final fillip of rosemary in the
recipe).
In a medium saucepan, heat the oil and saute' the onion over medium heat
until golden, about 8 minutes. Add the garlic, mix well, and saute' another
30 seconds. Add the carrots, mix well, and continue to cook, tossing
frequently, another 5 minutes, adding 3/4 teaspoon rosemary for the last
minute. Add the lentils, broth, 1 qt. water, and pepper. Stir well,
increase heat, and stir frequently from the bottom until liquid begins to
boil.
Adjust heat so soup simmers gently for about 45 minutes, or until lentils
are very tender. Stir occasionally, and after 30 minutes mash some of the
lentils every time you stir. Taste for salt and pepper. (The salt in the
broth or bouillon is often quite enough.) For an extra rosemary oomph, add
an additional 1/4 teaspoon rosemary just before serving. Serves 4 to 6.
Recipe from What to Cook When You Think There's Nothing in the House to Eat
by Arthur Schwartz (HarperCollins, copyright 1992).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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