Sometimes handiest lentils will do, and that they shine in all their reputedly humble glory in soups. Puy lentils (also called French lentils) are a fave of mine because of their precise earthy flavor and also because, unlike many different lentils, they maintain their form nicely, so presenting a chewy texture to that which they feature in.
Here the lentils feature in a hearty minestrone with earthy Swiss chard and Arborio rice, which I have used rather than the greater traditional inclusion of pasta. The rice provides extra chewiness, and proves a really perfect vehicle for the aromatic and rich flavors of the opposite components of the soup.
The soup can also be made in advance of time, and as it will thicken through the years, especially if made the day earlier than, absolutely add water to thin it out whilst reheating or serve unfold over a few toasted crusty bread to make a thoroughly fun bruschetta.
I made this soup as part of an intimate Mediterranean-themed meal for two, which additionally featured roasted dggplant involtini and a home made crusty bread with olives and herbs that I can be sharing quickly. In the meantime, in case you want to make a bread to go with this soup, you could need to don't forget this rustic sun-dried tomato bread, which could also proudly supplement the meal, as does a nice glass of sturdy red wine.
Other lentil soups to revel in from Lisa's Vegetarian Kitchen:
Puy Lentil and Tomato Soup
French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale
French-Style Lentil Soup with Goat Cheese
Beet, Lentil and Vegetable Soup
Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime
On the top of the studying stack: BOSH!: Simple Recipes * Amazing Food * All Plants
Audio Accompaniment: Drowning in Daylight with the aid of bvdub
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