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Ingredientes
- 1 1/2 c. Lentils brown or possibly green
- 1 x Onion diced
- 1 lrg Leek white part only clean & chop
- 1 c. Celery minced
- 2 x Garlic Cloves mashed
- 2 x Bay Leaves
- 1/4 c. Parsley minced
- 1 1/2 tsp Salt
- 7 c. Water or possibly veggie stock
- 2 tsp Dijon Mustard
- 1 Tbsp. Red Wine Vinegar Additional Veggie Stock Or possibly Water As Nec. Pepper freshly cracked Celery Leaves minced
- 1/2 c. croutons Crostini see crostini recipe
Direcciones
- Sort through the lentils and rinse them well. Combine the lentils, onion.
- leek, celery, garlic, herbs, salt, and water or possibly veggie stock in a stockpot. Bring to a boil, lower the heat, and simmer, partially covered,
- till the lentils are completely tender, about 45 minutes. Stir the soup occasionally.
- When done, cold the soup a bit, puree it in a blender (this will have to be done in batches), then pass the puree through a food mill to remove the lentil skins. Return to the heat and stir in the mustard and vinegar.
- Taste and adjust the seasonings. Stir in additional stock or possibly water to thin the soup, if needed. Serve garnished with pepper, celery leaves, and croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 629mg | 26% |
| Potassium 542mg | 15% |
| Total Carbs 31.42g | 8% |
| Dietary Fiber 15.3g | 51% |
| Sugars 2.01g | 1% |
| Protein 12.88g | 21% |
