Best Basque Lentil Potato Soup Recipes

RUTH'S RED LENTIL AND POTATO SOUP

Ruth's Red Lentil and Potato Soup image

I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!

Provided by RUTH GOOCH

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1 carrot, chopped
3 cloves garlic
¼ teaspoon ground allspice
¼ teaspoon cumin seeds
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
1 dash pepper
1 quart vegetable broth
1 ½ cups dry red lentils
2 cups water
1 cup roughly chopped kale
¼ cup chopped fresh cilantro
1 teaspoon file powder

Steps:

Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 29 g, Cholesterol 5.1 mg, Fat 2.5 g, Fiber 6.9 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 171.9 mg, Sugar 3.6 g

BASQUE LENTIL POTATO SOUP

Basque Lentil Potato Soup image

I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it's best when it's made 24 hours in advance. All I can say is if it's this good today, I can't wait for tomorrow. If you don't have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap--Idaho's Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6.

Provided by AmyZoe

Categories < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried lentils
6 cups water
1/2 cup potato, cubed
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup onion, diced
15 ounces tomatoes, diced
9 ounces chorizo sausages, diced (3 3 oz sausages)
2 beef bouillon cubes
2 tablespoons catsup
1 tablespoon Worcestershire sauce
salt

Steps:

Sort and rinse the lentils.
Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
Bring to a boil and reduce the heat.
Simmer for 1 1/2 hours.
Add the beef bouillon, catsup, and worcestershire sauce.
Simmer for 30 minutes or longer.
Season with salt to taste.
Serve in a bread bowl for a special treat.

BASQUE POTATO SOUP

Basque Potato Soup image

This recipe originates from the Basque people of northeastern Spain and southwestern France. This is a very hearty soup, something I'd recommend for a cold winter day.

Provided by breezermom

Categories Pork

Time 1h20m

Yield 12 cups

Number Of Ingredients 14

Ingredients

1 1/2 lbs smoked sausage, sliced
1 cup onion, chopped
2 (16 ounce) cans diced tomatoes, undrained
2 cups beef stock
1 bay leaf
1/2 teaspoon dried thyme
6 medium baking potatoes, peeled and diced
1 cup celery, sliced diagonally
1 cup carrot, sliced
1/2 cup Burgundy wine (or other dry red wine)
2 tablespoons celery leaves, chopped
2 cups cabbage, shredded
1 tablespoon lemon juice
salt and pepper

Steps:

Cook the sausage and onion in a large Dutch oven for 5 minutes, stirring frequently; drain well. Add the tomatoes, beef stock, bay leaf, and thyme.
Bring to a boil; cover, reduce heat and simmer for 15 minutes.
Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
Add the cabbage, and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose, you may not need much salt). Enjoy!

Nutrition Facts : Calories 273.3, Fat 16.4, SaturatedFat 5.4, Cholesterol 34.7, Sodium 643.5, Carbohydrate 20.5, Fiber 3.1, Sugar 4.8, Protein 9.7

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

Steps:

In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.