FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

RED LENTIL SOUP

The CIA Cookbook
by The Culinary Institute of America
Of all vegetables, lentils, at approximately twenty-five percent, are second only to soy- beans in protein content. They have been cultivated by humans for millennia, as evidenced by their presence at ancient Egyptian and prehistoric European sites. Today, lentils are available in several varieties, such as the yellow lentil and the green (French) lentil. The red (Egyptian) lentil is the quickest cooking of all lentils, and lends itself well to soup making because, as it cooks, it tends to fall apart and practically purees itself.
Makes 8 servings



Ingredients

• 3 tbsp unsalted butter
• 1/2 large onion, minced (about 1 cup)
• 2 garlic cloves, minced (about 1 tsp)
• 1/2 celery stalk, diced (about 1/4 cup)
• 1 lb red lentils
• 1 tsp ground cumin
• 2 tbsp long-grain white rice
• 2½ quarts Chicken Broth, or as needed
• juice of 1/2 lemon
• Salt, to taste
• Freshly ground white pepper, to taste


Directions
1.
Melt the butter in a soup pot over medium heat and add the onion, garlic, and celery. Cook until the onion is translucent, 4 to 6 minutes. Reduce heat to low, add the lentils and cumin, and stir to coat evenly with butter. Cook, 4 to 5 minutes. 

2. Add the rice and 5 cups of the chicken broth. Bring to a simmer and cook, stirring often to avoid scorching, until the lentils dissolve and begin to look like a pureed soup, 30 to 45 minutes. Add the remaining broth as needed to adjust the consistency. Heat through.

3. Season with the lemon juice, salt, and pepper. Serve in heated bowls.
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages