Hearty Lentil Soup
02
Feb
Feb
Just the soup to come home to on a cold winter day!
2 carrots
1 large tomato
2 parsley roots
1 large onion
1 parsnip
3 tbsp light olive oil
¾ cup brown or red lentils
½ cup barley
16 oz flanken
Kosher salt and freshly ground pepper
2 medium potatoes
1 bunch fresh parsley
1
Place carrots, tomato, parsley roots, onion and parsnip in a food processor and pulse to chop the vegetables.
2
Heat oil in a 6-quart stockpot.
3
Add vegetables and lentils.
4
Sauté 5 minutes or until fragrant.
5
Push vegetable to the side and add flanken to the pot.
6
Brown the flanken on all sides.
7
Add barley, salt, pepper, and potatoes.
8
Fill the pot 7/8 full with water.
9
Add tied parsley.
10
Lower the flame and cook 120 Minutes (2 hours), stirring occasionally.
11
Soup will be thick; and water if necessary.
12
Taste and adjust seasoning.
13
Remove parsley.
14
Serve immediately or freeze up to 3 months.
You May Need
Ingredients
2 carrots
1 large tomato
2 parsley roots
1 large onion
1 parsnip
3 tbsp light olive oil
¾ cup brown or red lentils
½ cup barley
16 oz flanken
Kosher salt and freshly ground pepper
2 medium potatoes
1 bunch fresh parsley
How does this work as a parve soup?
You can omit the flanken for a leaner lighter flavor