Lentil And Roasted Garlic Soup With Seared Steak Food

GARLIC LENTIL SOUP

Steps:

• Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
• Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
• Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
• You can thin the soup out if you like with a little stock or water before serving.
• To freeze: Freeze in a rigid container.
• To reheat: Thaw and heat through.

FRENCH LENTIL SOUP WITH GARLIC SAUSAGE

Steps:

• Heat oil in a large pot over medium heat.
• When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes.
• Add the garlic, sausage, and thyme; cook 1 minute.
• Add the stock, bay leaves, and bring mixture to a simmer over high heat.
• Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes.
• Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor.
• Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor.
• Stir the pureed mixture into the pot; this will thicken the soup slightly.
• Taste soup and season with salt, as needed.
• To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving.

GARLICKY LENTIL SOUP

Steps:

• Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
• Serve soup drizzled with oil and vinegar.