Hearty Lentil Soup 8 French recipe Steak- LateChef.com
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French Recipe

Appetizer

Serves 1
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Short Description

WHY THIS RECIPE WORKS: Lentil soup is cheap to make, comes together quickly, and, when made well, tastes great. Could we develop a recipe that would be worthy of a second bowl instead of the tasteless variety full of overcooked lentils that we so often encounter? The soup should be brightly colored and flavored, and hearty but not too thick, with a subtle, smoky depth from meat. We sweated the lentils in a covered pan with aromatics and bacon before adding the liquid, which helped them hold their shape and boosted their flavor. Pureeing only some of the soup ensured the final result had appealing texture that was not overly smooth. Finishing with a splash of balsamic vinegar brightened the dish. Lentilles du Puy, also called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too (note that cooking times will vary depending on the type used). Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specia1/2es in natural foods and grains. Be sure to sort through the lentils carefully to remove small stones and pebbles and then rinse them before cooking.


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