One of the great soups from my cookbook, When Bakesr Cook. Lakeside walks on a winter’s day generally result in an appetite for soup. Such was the case when I happened on a nook of a bakery in a small village near my home that served a wonderful daily soup of lentils and vegetables, alongside huge sandwiches, maple glazed biscuits (another recipe to replicate soon), huge cookies and lofty scones. Here's that soup as best I can recreate it. Serve this soup as is or in individual bowls, each topped with garlic bread rounds, and a pile of asiago cheese shavings. Pop it under a broiler for a few minutes to make the cheese bubble and sizzle.
10 cups spring water
1 ½ cups green lentils
2 large carrots
1 cored red pepper
2 ribs of celery (trimmed of leaves)
1 small onion, peeled
3 cloves garlic
1 12-14 ounce can corn
1 19 ounce can diced tomatoes
1 cup very finely chopped eggplant, optional
½ cup finely slivered cabbage, optional
1 tablespoon liquid beef or vegetable bouillon
2 tablespoons red wine
¼ cup extra virgin olive oil
1 cup diced chorizo sausage
2 tablespoons parsley, finely minced
1 tablespoon fresh dill, finely minced
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon paprika
Au gratin, with toasted garlic bread rounds on individual portions, topped with Asiago cheese; oven broiled before serving
Place the lentils and water in a large stock pot. Bring to the oil and reduce to simmer. Stir in the vegetables, red wine, bouillion, oil, parsley, dill, and salt and pepper. If using chorizo, add it in after an hour.
Stir occasionally as soup simmers and lentils soften. Check for seasoning, adding more salt or pepper as required.
To serve, ladle soup into oven proof bowls. On top of each portion, place a toasted slice of garlic bread and top with asiago cheese. Broil until cheese melts. Serve.
Makes 8-12 servings. Freezes well.
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.