Saturday, February 13, 2010

Lentil Soup

I made this soup last evening. It snowed here yesterday, which is so very unusual, so a warm supper sounded quite nice. My office closed early, which gave me a chance to drop by the market and pick up some great soup bones for my stock. I chose to do Lentil Soup with Beef Shank. It was really delicious with crusty corn bread alongside.

Lentil Soup

1 heaping cup of dry lentils

Olive oil
3 or 4 soup bones
2 beef shank slices
2 bay leaves
1 onion chopped
1/4 large bell pepper chopped
1 large rib celery chopped
2 large carrots sliced diagonally
Garlic Powder
Juice of 1 lemon
Louisiana Hot Sauce

To soak the dry lentils, place in a bowl and cover with cold water. In a stock pot or dutch oven, drizzle a bit of olive oil to coat the bottom of the pot. Salt the soup bones and the shank slices lightly. When the oil is up to heat, add the bones and shank slices. Brown to a nice color and then add enough water to cover. Add bay leaves and cover tightly to cook. Add water as needed to assure having enough stock. Cook until the meat is tender. Remove the bones and shank to a plate to cool. Pour the stock in a large bowl. Add more olive oil to the pot and add the onions, bell pepper and celery. Salt the veggies slightly and cook until soft. Add the stock back to the pot while pouring through a strainer. Drain the lentils from their soaking water and put in the pot. Cook until the lentils begin to get tender, then add the carrots and the deboned meat. Simmer slowly until the carrots and lentils are tender. Adjust the seasoning with more salt, pepper and garlic powder. Just before serving add the lemon juice and Louisiana hot sauce to taste.

No comments:

Post a Comment