Best Potage De Lentilles à Loseille Recipes

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -

Sorrel and Potato Soup-Potage à L'oseille - image

Chef Steve Kemp, CC shared his special recipe with everyone on About.com's website. This soup recipe will also be a great addition to our Zaar World Tour 2005 swap.

Provided by lauralie41

Categories Savory

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter, unsalted
2 bay leaves
1 cup shallot, diced
1 tablespoon garlic, minced
1/2 cup white wine
2 cups chicken stock
5 cups yukon gold potatoes, diced
1 tablespoon fresh lemon thyme, minced
4 cups heavy cream
3 cups fresh sorrel, chopped
1 pinch ground nutmeg
salt
white pepper

Steps:

In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
When ready to serve, garnish with fresh chives.

Nutrition Facts : Calories 744, Fat 61.8, SaturatedFat 38.1, Cholesterol 224.9, Sodium 197.9, Carbohydrate 38.9, Fiber 2.4, Sugar 2.8, Protein 8.5

POTAGE DE LENTILLES à L'OSEILLE

Potage de Lentilles à l'Oseille image

Categories Beef Simmer Boil

Yield makes 4 servings

Number Of Ingredients 7

Ingredients

1/3 pound dried lentils, preferably small dark green lentils, rinsed and picked over
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
1 to 3 tablespoons butter
1/4 pound sorrel or spinach, or a little more, chopped
Salt and black pepper to taste
1 teaspoon sugar
Fresh lemon juice to taste (if using spinach)

Steps:

Place the lentils in a large saucepan and add the stock. Simmer over low heat until softened, 30 minutes or so.
Meanwhile, melt 1 tablespoon of the butter in a deep skillet over medium heat and cook the sorrel until softened, about 5 minutes. Stir the sorrel into the simmering lentils along with the salt, pepper, and sugar; bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, for about 10 minutes.
At this point you can adjust the seasoning-now is the time to add lemon if you think the soup needs some-and serve, or you can puree the soup, which is somewhat more elegant. To do so, use a food mill, an immersion blender, or an upright blender and puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing.) Reheat the soup in the pan and stir in the remaining butter, or cover and refrigerate the soup for up to a couple of days, adding the butter (and a little water if necessary) when you reheat it.