Reviews (1) Add Rating & Review 11 Ratings 5 star values: 8 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 02/15/2014 This soup has changed my life! Thank you Alain for introducing such a hearty, vegetarian, healthy and nutritious soup! Super user-friendly and I multiply the recipe by 4 to freeze for future meals! Thank you a million times!!
Back to Lentil Soup with Winter Vegetables All Reviews for Lentil Soup with Winter Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5109_030410_soup.jpg
Ingredients Ingredient Checklist 8 ounces lentils du Puy 1/2 cup (1 stick) unsalted butter 1 cup carrots, finely chopped 1 cup onion, finely chopped 2/3 cup celeriac, finely chopped 2/3 cup leeks, finely chopped 2/3 cup celery, finely chopped 2 sprigs fresh thyme 4 cloves garlic 10 black peppercorns 5 cups homemade or store-bought low-sodium chicken stock, heated, plus more as needed Coarse salt and freshly ground pepper 20 baby spinach leaves Extra-virgin olive oil, for drizzling 4 large eggs 1/3 cup white vinegar
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 5109_030410_soup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
5109_030410_soup.jpg
5109_030410_soup.jpg
Ingredients
Ingredients
- 8 ounces lentils du Puy 1/2 cup (1 stick) unsalted butter 1 cup carrots, finely chopped 1 cup onion, finely chopped 2/3 cup celeriac, finely chopped 2/3 cup leeks, finely chopped 2/3 cup celery, finely chopped 2 sprigs fresh thyme 4 cloves garlic 10 black peppercorns 5 cups homemade or store-bought low-sodium chicken stock, heated, plus more as needed Coarse salt and freshly ground pepper 20 baby spinach leaves Extra-virgin olive oil, for drizzling 4 large eggs 1/3 cup white vinegar
Directions
Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours.
Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add carrots, onion, celeriac, leeks, and celery. Cook, stirring, until vegetables have softened and onions are translucent, 2 to 3 minutes.
Drain and rinse lentils; add to Dutch oven. Cook, stirring to combine, 2 to 3 minutes. Place thyme, garlic, and peppercorns in a piece of cheesecloth; tie with kitchen twine to enclose. Add to skillet along with chicken stock. Place a parchment paper round over liquid and cook for 10 minutes. Season with salt and continue cooking until lentils are tender, about 5 minutes more.
Transfer 1/3 of the soup mixture to the jar of a blender; blend until smooth, adding chicken stock, if necessary. Transfer blended soup back into Dutch-oven with remaining soup; stir to combine. Add spinach leaves, remaining 2 tablespoons butter, and drizzle with olive oil. Keep warm.
Fill a large pot with water and add vinegar; bring to a boil over medium-high heat. Gently crack eggs into pot, one at a time, and reduce heat to medium. Cook eggs for 3 minutes; using a slotted spoon, transfer cooked eggs to a paper towel-lined plate.
Serve soup immediately topped with a poached egg.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 8 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/15/2014 This soup has changed my life! Thank you Alain for introducing such a hearty, vegetarian, healthy and nutritious soup! Super user-friendly and I multiply the recipe by 4 to freeze for future meals! Thank you a million times!!
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 8 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 8 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 8 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 8 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 8 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/15/2014 This soup has changed my life! Thank you Alain for introducing such a hearty, vegetarian, healthy and nutritious soup! Super user-friendly and I multiply the recipe by 4 to freeze for future meals! Thank you a million times!!Martha Stewart Member
Rating: 5 stars 02/15/2014
This soup has changed my life! Thank you Alain for introducing such a hearty, vegetarian, healthy and nutritious soup! Super user-friendly and I multiply the recipe by 4 to freeze for future meals! Thank you a million times!!
Rating: 5 stars
All Reviews for Lentil Soup with Winter Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lentil Soup with Winter Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
