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Photo: Annabelle Breakey; Stylist: Emma Star Jensen

Lentil and Kumquat Soup

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.

Sunset FEBRUARY 2014

  • Yield: Serves 5 or 6 (makes 2 qts.) (serving size: 1 1/2 cups)
  • Total:1 Hour

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

Preparation

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.

*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.

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

Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 28%
  • Protein: 25g
  • Fat: 12g
  • Saturated fat: 3.3g
  • Carbohydrate: 45g
  • Fiber: 21g
  • Sodium: 715mg
  • Cholesterol: 47mg
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Lentil and Kumquat Soup recipe

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