Chunky lentil and vegetable soup
From “One-Bowl Meals” by Tonia George
Ingredients
2 tablespoons butter
2 carrrots, finely chopped
2 leeks, white parts only, thinly sliced
1 large onion, finely chopped
3 garlic cloves, minced
2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
2 14-ounce cans chopped tomatoes
1 cup green lentils (it prefers the frequently elusive Puy lentils)
1 quart broth
Grated Parmesan for garnish
Method
Melt butter in large heavy pan. Add carrots, leeks, onions and garlic and a
large pinch of salt. Stir together to coat with butter. Cover and cook over
medium heat for 15 minutes, stirring occasionally.
When vegetables have softened, add oregano, red pepper
flakes, tomatoes, lentils and stock. Cover and let simmer for 30 minutes or
until lentils are cooked. Season to taste with salt and pepper. Serve garnished
with grated Parmesan. Serves 4 generously.
Rating: OK-ish the first day, better the second and really at its best by day 4.
Chickpea, tomato and chorizo soup
From "One-Bowl Meals" by Tonia George
Ingredients
6 ounces chorizo sausages, sliced
1 red onion, chopped
2 garlic cloves, crushed
1 14-ounce can chopped tomatoes
leaves from 2 thyme sprigs
1 ¾ cup chickpeas
1 quarter broth
Method
Brown chorizo in a large heavy pot. Add onions and garlic and cook until
softened. Add tomatoes and thyme and cook for 5 minutes. Add chickpeas and
broth, cover and simmer for 15 minutes. Season with salt and pepper and simmer
for another 10 minutes. Serves 4 generously.
Rating: Not bad even the first day, considerably more flavorful after that. If I wind up with a few chorizo sausages on hand again, I might consider making it again since the rest of the ingredients tend to be on hand already.
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