I love Ina Garten, who doesn’t. The Barefoot Contenssa Lentil soup is one of my all-time favorite meals, EVER. Over the years, I’ve modified the recipe a bit. Bypassed some steps and added some essential ingredients in, hi parmesan rind!
"Ina x D" Lentil Soup + Herb Garlic Bread
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Ingredients
- SOUP INGREDIENTS:
- •2 cans of lentils, drained and rinsed
- •2 cups of chopped yellow onions
- •1.5 cups diced celery (4 stalks)
- •1.5 cups diced carrots (4-6 carrots)
- •2 cups of chopped leeks, white part only
- •3 cloves of garlic, minced
- •¼ cup of Olive Oil
- •1 tbsp of kosher salt
- •1 tbsp fresh thyme (or 1 teaspoon dried)
- •2 tsp ground cumin
- •2 tbsp tomato paste
- •2 parmesan rinds (optional but highly recommended)
- •64 oz Chicken Stock
- •Parmesan cheese
- •Kielbasa (optional, add in 20 mins before serving to heat up)
- BREAD INGREDIENTS:
- •Baguette
- •Garlic, minced
- •Basil, chopped
- •Thyme
- •1 tbsp Olive Oil
- •2 tbsp Butter
Instructions
SOUP STEPS:
-In a large stockpot, sauté the onions, leeks, and garlic w/ OO, S+P, thyme, and cumin for 20 minutes
-Add the celery and carrots and sauté for 10 more minutes
-Add the chicken stock, parm rinds, tomato paste, and lentils
-Cover and bring to a boil
-Reduce the heat and simmer uncovered for 1 hour
-Taste to check the seasonings
-Sprinkle with grated parm
BREAD STEPS:
-Pre-heat oven to 375 degrees
-Scoop out the dough
-Drizzle bread with OO
-Bake for 5 mins
-Melt 2 tbsp of butter and 1 tbls of OO in a sauté pan
-Sauté garlic, basil and thyme for 2 mins
-Add S+P to taste
-Take toasted bread out of oven and pour the garlic-herb mixture into the baguette (where you scooped out the dough)
-Bake for 5 more mins
-Sprinkle with parm (optional)
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