ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lentil and Kumquat Soup

Photo: Annabelle Breakey; Stylist: Emma Star Jensen
Total time 1 hr
Yield Serves 5 or 6 (makes 2 qts.) (serving size: 1 1/2 cups)
This soup has two layers of kumquats--cooked in the soup to become mellow and tender, and finely chopped with parsley for a bright topping.

Ingredients

  • 3/4 cup (4 oz.) chopped pancetta or bacon
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • 1 1/2 cups French green*, black beluga, or regular lentils, sorted from debris and rinsed
  • About 6 cups reduced-sodium chicken broth
  • 3/4 teaspoon pepper
  • 8 ounces kumquats (about 24)
  • 1/2 teaspoon kosher salt, divided
  • 9 tablespoons chopped flat-leaf parsley, divided

Nutrition Information

  • calories 382
  • caloriesfromfat 28 %
  • protein 25 g
  • fat 12 g
  • satfat 3.3 g
  • carbohydrate 45 g
  • fiber 21 g
  • sodium 715 mg
  • cholesterol 47 mg

How to Make It

  1. Sauté pancetta in oil in a medium pot over medium-high heat until browned, 4 to 5 minutes. Discard all but 2 tbsp. fat. Add onion, carrots, celery, and thyme; cook, stirring often, until vegetables start to brown, 8 to 10 minutes.

  2. Add lentils, 6 cups broth, and the pepper to pot. Cover and bring to a boil, then reduce heat and simmer until lentils are almost tender, 25 to 30 minutes.

  3. Meanwhile, quarter kumquats and seed**. Finely chop 3/4 cup. Thinly slice remaining kumquats crosswise.

  4. Stir sliced kumquats into soup and add 1/4 tsp. salt. Simmer until lentils are tender, about 5 more minutes. Stir in 3 tbsp. parsley and a little more broth if you like.

  5. In a small bowl, combine chopped kumquats and remaining 6 tbsp. parsley and 1/4 tsp. salt; spoon onto bowls of soup.

  6. *French green lentils (also called Du Puy lentils) and black beluga lentils hold their shape after cooking. Find them at well-stocked grocery stores and purcellmountainfarms.com.

  7. **To seed kumquats, quarter the fruit lengthwise; then remove seeds with a knife tip.