New Years French Lentil Soup Recipes

NEW YEARS FRENCH LENTIL SOUP

Steps:

• 1. Chop the bacon and ham into small dice.
• 2. In a medium skillet over medium heat, cook bacon and ham in the olive oil until bacon begins to crisp. Add in onion, carrots, green pepper, and Jalapeno pepper. Continue cooking until onions are wilted and translucent, about 5 minutes, stirring frequently.
• 3. Stir in tomatoes; cover, and lower heat. Simmer about 15 minutes, until tomatoes burst and release their juices. Keep warm over low heat.
• 4. Wash and sort the lentils to remove any debris. Place lentils and the chicken stock into a 2-3 quart slow cooker on high. Stir in bacon and vegetable mixture. Add water if necessary to fill slow cooker at least 2/3 full.
• 5. Cover and cook on high power for 3 hours.
• 6. When lentils are soft but not mushy, the soup is done. Stir in the basil or parsley and allow flavors to blend for 10 minutes. Cooker may be turned to low and soup kept for 2-3 more hours until serving time. Top servings with fresh ground black pepper if desired.

FRENCH LENTIL SOUP

Steps:

• Place the ham in a soup pot or Dutch oven.
• Add 10 cups water and remaining ingredients. Bring to a boil over high heat.
• Reduce heat and simmer 1 hour or until lentils are tender and broth is rich.

LENTIL SOUP WITH DITALINI (AKA, NEW YEAR'S SOUP)

Steps:

• Sautee pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.
• Add onion, celery and carrots, salt and pepper, and sautee till softened. Add garlic. Stir & continue cooking for a minute or two.
• Add lentils, herbs & salt and pepper, stir, and add about 6 cups of water. Bring to a boil and partially cover, then lower heat to the lowest simmer possible. Allow to simmer quietly & peacefully for 40-50 minutes, stirring occasionally.
• Meanwhile, in a separate pot, cook ditalini according to box directions until al dente. Drain.
• Add diced tomatoes to soup, stir and continue cooking for about 10 minutes.
• Stir in cooked pasta to soup.
• Ladel soup into bowls, drizzle a little olive oil over the top, sprinkle some fresh cracked black pepper, and parmesean cheese. Eat it up with some crusty bread!

FRENCH LENTIL SOUP

Steps:

• Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
• Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
• Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

FRENCH LENTIL SOUP

Steps:

• Place the ham in a soup pot or dutch oven.
• Add 10 cups water and remaining ingredients.
• Bring to a boil over high heat.
• Reduce heat to and simmer 1 hour, or until lentils are tender and broth is rich.

FRENCH LENTIL SOUP

Steps:

• Heat 2 tbsp olive oil in a large pot or Dutch oven over medium high heat. Add the sausage or kielbasa and cook until browned (5 minutes), turning links often. Reduce heat to medium-low.
• Carefully add 1/2 cup water to skillet. Cover and simmer for 12 minutes or until cooked through. Remove from pan and slice diagonally in 1/2 inch slices. Set aside.
• Heat additional 2 tbsp oil in a large pot or Dutch oven (same one used to cook sausage/kielbasa). Add the celery, carrots, onion and garlic. Cook, stirring occasionally, until softened (8-10 minutes).
• Add the cooked sausage/kielbasa, lentils, vegetable broth, salt and pepper and bring to a boil.
• Reduce heat and simmer, stirring occasionally, until the lentils are tender (35-45 minutes).
• Serve warm sprinkled with the parsley.

FRENCH LENTIL SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
• Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.