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Receta Lentil And Asparagus Soup
by Global Cookbook

Lentil And Asparagus Soup
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 med onion minced
  • 1 x celery stalk minced
  • 1 x carrot peeled, minced
  • 1 c. red lentils - (1/2 lb)
  • 1/3 c. dry red wine
  • 4 c. water
  • 1 1/2 tsp chili pwdr
  • 1 x bay leaf
  • 3/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/8 tsp grnd allspice
  • 1/4 lb thin asparagus trimmed, and cut into diagonal slices
  • 1 lrg - tomato seeded, minced

Direcciones

  1. In 4-qt saucepan, heat extra virgin olive oil over medium heat. Add in the onion, celery, and carrot; saute/fry till onion is golden brown - about 5 min. Stir in lentils and wine; heat to boiling. Cook over high heat till liquid is almost evaporated.
  2. Stir in water, chili pwdr, bay leaf, salt, pepper, and allspice. Heat mix just to boiling; reduce heat to low and simmer 15 min. Stir in asparagus and tomato and continue to cook 10 to 15 min longer or possibly till lentils are tender.
  3. Throw away bay leaf. Ladle soup among serving bowls and serve.
  4. Comments: Red lentils cook up quickly. To maintain the shape of the lentils, simmer them gently just till soft.
  5. This recipe yields four 1 1/4 c. servings