Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, autumn lentil soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Autumn Lentil Soup is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Autumn Lentil Soup is something that I have loved my entire life. They are nice and they look wonderful.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Pour in the white wine, and bring to a boil over high heat. Add lentils, water and remaining ingredients except spinach and pepper. In a large stock pot, combine lentils, barley, and beef broth.
To begin with this recipe, we must prepare a few ingredients. You can have autumn lentil soup using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Autumn Lentil Soup:
- Prepare 1 large sweet onion chopped
- Take 3 Tbsp olive oil
- Prepare 2 garlic cloves chopped
- Prepare 1⁄2 tsp ground cumin
- Make ready 1 cup mixed lentils
- Prepare 1 tsp crushed chilies
- Take 4 carrots diced
- Take 4 stalks celery diced
- Get 2 bay leaves
- Get 2 cartons vegetable broth
- Take 1 Tbsp red wine vinegar
The beauty of this soup is that you can substitute whatever leftover veggies and dry ingredients you have in your pantry and fridge in place of the ones in this recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. Lentil soup was never my favourite growing up, I always preferred the creamy bite of barley in Scotch Broth. However, as with many things, nostalgia seems to coat the tastebuds with a little more tolerance and those things you used to turn your nose to start to taste better and bring a certainty to an uncertain life.
Steps to make Autumn Lentil Soup:
- Saute onions in olive oil in a large saucepan over medium heat.
- Add garlic and cumin and saute a bit longer until all is starting to turn a golden colour.
- Add remaining ingredients, except vinegar and bring to a boil.
- Cover and reduce heat to low. Simmer, covered for about 40 minutes.
- Uncover and add vinegar. Simmer an additional 10 to 15 minutes.
- Enjoy!
Lentil soup was never my favourite growing up, I always preferred the creamy bite of barley in Scotch Broth. However, as with many things, nostalgia seems to coat the tastebuds with a little more tolerance and those things you used to turn your nose to start to taste better and bring a certainty to an uncertain life. Use green lentils, red lentils, brown lentils or a lentil soup mix. All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. Autumn Lentil Soup Diet & Nutrition / By Dr.
So that’s going to wrap it up for this special food autumn lentil soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
