Lentil soup with tarragon and thyme
Monday July 12, 2010 11:05 AM
Ingredients:
How to prepare:
First a note about the water, when I add it at first I just add 4 cups, and then towards the end I add another 2. Just don't want you to miss that and add it all at once.
Heat olive oil in the soup pot. Add carrots and onions and cook about 10 minutes over med-high heat, until onions are browning and even a little burnt. Add the garlic , herbs and spices (except bay leaves), saute 2 minutes. Add the tomatoes and a little spash of water if neccesary and stir to deglaze the pot. Cover and cook for 5 minutes.
Add salt, 4 cups of water and bullions or veg broth and cover to bring to a boil. Add the lentils and bay leaves and cover again. Simmer about 45 minutes until lentils are almost totally tender. Add 2 more cups of water, cover and bring to a boil again, about 15 more minutes. If it looks to thin, uncover and simmer for a couple of minutes. If it looks too thick, add a little more water. Serve with good crusty bread.
Shared by: Laurie, TheBAG Lady
- 2 cups lentils
- 2 tsp. olive oil
- 1 large white onion, diced medium
- 1 large carrot, peeld and diced small
- 5 plum tomatoes, diced
- 4 cloves garlic, minced
- 2 tsp. dried tarragon
- 1 tsp. dried thyme
- 1 tsp. paprika (hungarian if you've got it)
- 2 bay leaves
- 1 1/2 tsp. salt
- Fresh black pepper
- 6 cups water + 2 vegetable bouillon cubes or 6 cups vegetable broth
How to prepare:
First a note about the water, when I add it at first I just add 4 cups, and then towards the end I add another 2. Just don't want you to miss that and add it all at once.
Heat olive oil in the soup pot. Add carrots and onions and cook about 10 minutes over med-high heat, until onions are browning and even a little burnt. Add the garlic , herbs and spices (except bay leaves), saute 2 minutes. Add the tomatoes and a little spash of water if neccesary and stir to deglaze the pot. Cover and cook for 5 minutes.
Add salt, 4 cups of water and bullions or veg broth and cover to bring to a boil. Add the lentils and bay leaves and cover again. Simmer about 45 minutes until lentils are almost totally tender. Add 2 more cups of water, cover and bring to a boil again, about 15 more minutes. If it looks to thin, uncover and simmer for a couple of minutes. If it looks too thick, add a little more water. Serve with good crusty bread.
Shared by: Laurie, TheBAG Lady
