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Red lentil will thicken up and bring heartiness to this post - Thanksgiving , recovery soup .
Piesand gormandise , gravy andsweet potatoes … I ask to graduate my appetency - ometer after the Thanksgiving feast .
If you have turkey stock , you already have a good starting signal , but because I did n’t host this yr , I did n’t have that worthful carcass for a soothe turkey soup .
When I survey my storehouse of localvegetables , however , there were plenty with which to create . If your collection is different , never mind — this is a whippy recipe .
First , I burn up the denser source veg I find , such as carrot , turnipsandpotatoes , and started simmering them in a cup of boxed broth . Use your homemade stock , or if you choose , a vegetarian broth . I also sliced in a stalk of celery and a slimleek ; use a smallonionif that ’s what you have , as well as and two cloves ofgarlic .
To add some nourishing heave to the soup , when the vegetables were still unwavering and needed about 10 minutes longer to wangle totally soft , I added red Lens culinaris . Red lentils are ready to hand because they cook so much quicker than beans , even quicker than gullible or brown lentil .
In my soup , the flavoring was ultra - simple but lentils can take on many dissimilar flavorer , such as curry , thyme or chili powder . Red lentils are commonly also inexpensive . When they get really soft , I just used my trusty submersion blender and then reduce the still - chunky puree with more stock . chop up Petroselinum crispum or coriander piss a fairly garnish , and if I had had some , cooked dark-brown Elmer Leopold Rice would have been a dependable add - in .
Soup ’s on ! Now , two weeks to get back in furrow before Hanukkah , and then Christmas eating .
Recipe: Thanksgiving Recovery Soup with Red Lentils
Serves 4 to 6
INGREDIENTS
PREPARATION
Dice all the veg and simmer them in about 1 loving cup of stock . Add the bay tree leaf . When the vegetable are still firm but somewhat softened , tote up carmine lentil and at least one more cup of broth . When both the lentils and vegetable are very cushy ( 12 to 20 minute ) , remove the bay leafage and utilize an submersion blender to strain the admixture to a texture you wish , very smooth or quite chunky . time of year and thin , to savor , with the remaining broth .
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