Lentil Soup With Red Vine Vinegar Recipes

LENTIL SOUP

Steps:

• In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
• Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
• Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
• Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

LENTIL HAM SOUP

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

LENTIL SOUP WITH WINE

Steps:

• Heat the olive in pot, then add onion and saute on medium heat until they are golden.
• Add the garlic and saute just until the garlic is softened.
• Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
• If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.