Potage Aux Lentilles Et Aux Lard Lentil Bacon And Tomato Soup Recipes

POTAGE OF LENTILS AND GARBANZOS

Steps:

• In a big pot, saute the onion, chorizo, and green pepper in olive oil until the onions are limp.
• Add in garlic and saute 2 minutes, stirring constantly.
• Add in flour and stir vigorously to mix the flour with the oil and vegetables in the pan.
• Add in the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, cumin, bay leaf, and cinnamon.
• Bring to a boil; decrease heat to low, and simmer for about 2 hours.
• About 15 minutes before serving, remove the bay leaf; stir in the lime juice and the cilantro.
• Add a little cornstarch mixed with water to thicken the soup slightly.
• Serve in bowls garnished with cilantro sprigs and lime wedges.

POTAGE AUX LENTILLES ET AUX LARD - LENTIL, BACON AND TOMATO SOUP

Steps:

• Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown.
• Add the garlic and stir for about 1 minute.
• Add the lentils and stir to coat with the oil and bacon fat.
• Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
• Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.