Tuesday, January 26, 2010

French Lentil Soup.

After a day of removing bittersweet and honeysuckle vines from an embankment in the damp cold, this lentil soup soothed the bones. I cannot express how nice hot soup is in the dead of winter! Thank you broth and adorable little French lentils for the much needed fortification!

French Lentil Soup:
*2 cups dry french lentils (soaked for 4 hours)
*3 Tbsp butter
*2 carrots, chopped
*3 celery stalks, chopped
*1 small-med sweet onion, chopped
*1 gold potato, chopped
*4 garlic cloves, minced
*1/2 bunch fresh kale (about 5 large stalks), chopped
*2 bay leaves
*3/4 cup dry red wine
*5-6 cups chicken stock
*sea salt and pepper

Over medium heat, melt butter in a large soup pot. Add carrots, celery, onion, and potato. Salt and pepper. Saute about 5 minutes. Add garlic and saute 2 minutes. Add bay leaves and red wine. Cook about 2 minutes. Stir in lentils and chicken stock. Reduce heat to med/low, cover and simmer stirring occasionally until lentils are tender, about 30-40 minutes. Add kale 2 minutes before serving. Allow to wilt but not to cook very long. Ladle into bowls. Enjoy!

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