Anthos Lentil Soup

recipe
Acidic flavor is pronounced in many Greek foods. This recipe calls for sherry vinegar to deglaze the pan, which intensifies the tart taste.

Yield:

6 cups (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 203
Caloriesfromfat 23 %
Fat 5.2 g
Satfat 0.8 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 10 g
Carbohydrate 29.6 g
Fiber 10.7 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 501 mg
Calcium 55 mg

Ingredients

2 tablespoons olive oil
1 1/2 cups cubed peeled baking potato (about 8 ounces)
1 cup finely chopped carrot (about 2 medium)
1 cup finely chopped celery
3/4 cup finely chopped parsnip
1/3 cup finely chopped shallots
3 tablespoons sherry vinegar
6 cups fat-free, less-sodium chicken broth
3/4 cup brown lentils
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.

Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.

Note:

Barbara Kafka,

January 2008
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