Tangy Red Lentil Soup With Niçoise Olives Recipes
TANGY RED LENTIL SOUP WITH NIçOISE OLIVES
Provided by Jane Sigal
Categories dinner, soups and stews, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
- Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 17 grams, Carbohydrate 42 grams, Fat 24 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 3 grams
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