Lentil Soup With Balsamic Roasted Winter Vegetables Food

WINTER VEGETABLE & LENTIL SOUP

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

HEALTHY LENTIL SOUP

Steps:

• Heat oil in a heavy large sauce pan or dutch oven.
• Add onions, carrots, and celery, saute' until they begin to brown, about 7-10 minutes.
• Add garlic and stir until fragrant, about 30 seconds.
• Add broth, lentils and tomatoes with juice and bring to a boil.
• Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.
• Season with salt and pepper.
• Serve with a splash of balsamic reduction and thick shreds of parmesan cheese

WINTER LENTIL VEGETABLE SOUP

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

SPICED LENTIL AND ROASTED VEGETABLE SOUP

Steps:

• Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
• Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
• Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
• Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
• Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
• Bring to a boil and then simmer, covered.
• When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
• Simmer for 20 mins then season to taste with fresh black pepper and salt.
• Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
• Serve with a drizzle of good olive oil on top.

ROASTED WINTER VEGETABLE SOUP

Steps:

• With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
• Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
• Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
• Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
• While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
• Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

LENTIL SOUP WITH BALSAMIC ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to 375°.
• Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.
• Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside.
• Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside.
• Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.
• Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute.
• Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan.
• Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered.
• Add chard, and cook 2 minutes or until wilted.