Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, autumn lentil soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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. In a large stock pot, combine lentils, barley, and beef broth. In a non-stick skillet, sauté beef and onion over medium-high heat, until beef is no longer pink, about five minutes.
Autumn Lentil Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Autumn Lentil Soup is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook autumn lentil soup using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Autumn Lentil Soup:
- Prepare 1 large sweet onion chopped
- Take 3 Tbsp olive oil
- Make ready 2 garlic cloves chopped
- Make ready 1⁄2 tsp ground cumin
- Make ready 1 cup mixed lentils
- Get 1 tsp crushed chilies
- Take 4 carrots diced
- Make ready 4 stalks celery diced
- Make ready 2 bay leaves
- Take 2 cartons vegetable broth
- Make ready 1 Tbsp red wine vinegar
Autumn Lentil Soup Diet & Nutrition / By Dr. During Autumn and Winter I recommend making a big pot of soup once per week so that there's always some nutritious comfort food readily available. It's also a great way to use up whatever veggies in your fridge need eating up. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version.
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!
It's also a great way to use up whatever veggies in your fridge need eating up. 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. Use green lentils, red lentils, brown lentils or a lentil soup mix.
So that is going to wrap it up with this exceptional food autumn lentil soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
