Lentil Soup With Herbes De Provence Recipes

FRENCH LENTIL AND CARROT SOUP

Steps:

• Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

LENTIL SOUP WITH HERBES DE PROVENCE

Steps:

• Heat the oil in a soup pot over medium heat.
• Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
• Stir in the lentils and water/or broth, and bring to a boil.
• Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
• Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
• Taste soup and check for seasoning, adding salt and pepper if needed.
• Ladle soup into bowls, and top with toasted baguette. Serve immediately.

HEARTY LENTIL SOUP WITH BACON AND HERBS

Steps:

• Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
• Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
• Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.