Anthos Lentil Soup

Name: Anthos Lentil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams 1/2 cups cubed peeled baking potato (about; 2 bay leaves; 1 teaspoons freshly ground black pepper; 177 milliliters brown lentils; 237 milliliters finely chopped carrot (about 2 medium); 237 milliliters finely chopped celery; 1 liters fat-free, less-sodium chicken broth; 0 teaspoons kosher salt; 2 Tbsps olive oil; 177 milliliters finely chopped parsnip; 79 milliliters finely chopped shallots; 3 Tbsps sherry vinegar

Anthos Lentil Soup is From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of baking potato, celery, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat olive oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add potato, carrot, celery, parsnip, and shallots to pan; saut for 7 minutes or until tender.

Ingredients you will need

Shallot

Parsnip

Carrot

Celery

Potato

Equipment you will use

Frying Pan

Add sherry vinegar to pan, scraping pan to loosen browned bits.

Ingredients you will need

Sherry Vinegar

Equipment you will use

Frying Pan

Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.

Ingredients you will need

Chicken Broth

Bay Leaves

Lentils

Equipment you will use

Frying Pan

Transfer half of lentil mixture to a blender.

Ingredients you will need

Lentils

Equipment you will use

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.

Ingredients you will need

Lentils

Pepper