I love every kind of lens - green, brown or black - but I like especially the kind that hold their shape when cooked green lentils. Taste like other lenses, and are really more Brown than green after cooking. But the texture makes you wonderful especially in salads.
Recently I bought a 1 1/2-pound - bag Green French style lenses (also known as Le Puy lentils) that pantry has been sitting on my shelf. So this week I put together some new lens salads, one with tuna and one with a walnut oil dressing, and couldn't get enough of either.And I protest my son heard no word this week - about the tuna salad we ate for days about the lentil soups and stews, we had for dinner for more than a Woche.Kinder love still lenses, apparently.
Lentil and Escarole soup
The combination of legumes and bitter Greens like Escarole is often Süditalien.Eskariol is a bitter lettuce, the harder a bit like Frisee but with wider leaves sucht.Es is high in vitamin A and a good source of iron and Kalium.Dieses recipe is adapted from the one in "Cucina Rustica," by Evan Kleiman and Viana la place.
2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large or 2 small carrots, cut into small cubes
3-4 garlic cloves, chopped
1 / 4 Teaspoon red pepper flakes
1 14 Oz can chopped tomatoes with juice; or 3 / 4 pounds tomatoes, seeded and grated
1 Cup lentils, washed and took over
A bouquet garni a few sprigs made with a bay leaf, each a Parmesan bark, thyme and parsley
6 Cups water
Salt and freshly ground pepper
1 small head Escarole, washed and coarsely chopped (about 6 cups)
Optional: 4 to 6 slices of country bread, roasted and rubbed with a cut clove garlic
1. Heat 1 tablespoon olive oil over medium heat in a large soup pot or Dutch oven. Add onions and Karotten.Kochen, stir until the onion is tender, about five minutes. Add the garlic and red pepper Flocken.Kochen, stir until the garlic scented is 30 seconds to one minute.Stir in the tomato. Bring a simmer and Cook, stir until slightly cooked tomatoes down and aromatic smell, five to 10 minutes.The lenses and simmer leave with the tomato mixture for a few minutes, then add bouquet garni and water.Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons to).Cover and simmer for 30 minutes.
2. Add the Escarole and bring back to a simmer transfer heat can reduce cover and for 15 to 20 minutes until the Escarole and the lenses simmer supply.Season to taste with salt and pepper.Remove the bouquet garni.
3. Toast slices of country bread, if desired, and rub garlic with a cut.Place a slice in each bowl, ladle into the soup and serve.
Yield:Serves four to six.
Preparation ahead:The soup will keep for three or four days in the fridge.
Nutritional information per serving (4 portions): 289 calories 7 grams of fat 1 G saturated fat; 0Milligrams cholesterol 43 grams carbohydrates; 10 grams of dietary fiber; 262 G sodium; 17 grams protein
Nutritional information per serving (6 servings): 193 calories 5 grams of fat 1 G saturated fat; 0Milligrams cholesterol 29 grams carbohydrates; 7 grams of fiber; 175 mg sodium; 11 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
0 comments:
Post a Comment