Green Lentil Soup With Saffron Scrambled Eggs Food

GREEN LENTIL SOUP WITH SAFFRON SCRAMBLED EGGS

Green Lentil Soup With Saffron Scrambled Eggs image

Make and share this Green Lentil Soup With Saffron Scrambled Eggs recipe from Food.com.

Provided by IngridH

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion, finely chopped
1/3 cup olive oil
1 garlic clove, finely chopped
2 green chilies, deseeded and finely chopped
2 cups green lentils
1 teaspoon allspice
1 teaspoon honey
1 lemon, zested, then juiced
1 3/4 quarts vegetable stock
salt
pepper
1 1/2 cups cilantro leaves
5 eggs
10 saffron threads, crumbled
1/3 cup cream
3 tablespoons butter

Steps:

Heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).
Add the garlic and chilis, and cook until fragrant.
Add the lentils, allspice, honey, lemon juice and zest, and stock. Season with salt and pepper, then bring to a boil.
Lower the heat, and simmer for about 45 minutes, until the lentils are very tender.
Remove from the heat and add the cilantro leaves. Let rest, uncovered, for 10 minutes.
Use a blender or food processor or immersion blender to puree the soup.
Taste, and add salt or pepper as needed. If the soup is too thick, add a little more stock or water to thin it.
Gently combine the eggs, saffron, cream and salt and pepper to taste.
Melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.
To serve, bring the soup back to a boil, then pour into serving bowls. Top with a spoonful of the scrambled eggs, and if desired, garnish with a few cilantro leaves and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 506.1, Fat 26.8, SaturatedFat 9.3, Cholesterol 206.2, Sodium 112.2, Carbohydrate 45.9, Fiber 21, Sugar 4.2, Protein 22.9

GREEN LENTIL SOUP

Green Lentil Soup image

Make and share this Green Lentil Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Lentil

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bacon, chopped
4 garlic cloves, minced
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped
2 small bay leaves
1 teaspoon dried thyme
2 1/4 cups dry green lentils, rinsed
10 cups chicken stock (approx.)
1 (14 1/2 ounce) can diced tomatoes, with juice
salt
fresh ground black pepper

Steps:

In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
Remove with a slotted spoon to a plate lined with paper towels; set aside.
Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
Decrease heat and simmer until lentils are tender, about 45 minutes.
Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
Discard bay leaves; season to taste with salt and pepper.
Ladle into heated bowls and garnish with reserved bacon.

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