This yummy soup came about instinctively based on what I had on hand. I didn’t have time to go to the store so I dug through the pantry to see what I could use to make a quick soup. I had lots of lentils, brown, French and red. I used the red simply because the large bag was already opened. Next I searched the fridge and found a bag of sun-dried tomatoes and I knew I had my basic ingredients.
And then I followed my usual method for making a creamy soup: Sauté aromatics; make a roux; add the liquid and the main ingredients. Let it simmer on the stove until done.
I expected it to be good. I didn’t expect it to be THIS GOOD!
Ingredients
2 cups red lentil – rinsed
6 cups chicken (or vegetable broth)
2 cups milk
2 tablespoon olive oil
2 tablespoons butter
1 small sweet onion – diced
2 large cloves fresh garlic – diced
Pinch of red pepper flakes – optional for heat
1/4 cup sun-dried tomatoes – diced
2 tablespoons tomato paste
4 tablespoons flour
Splash of cream – optional
Garnish with fresh diced parsley + sprinkle of paprika
Instruction
Cook the lentils in a medium saucepan with 4 cups of the broth. Bring to a boil, lower heat and simmer for about 15 minutes until cooked and set aside. Note: red lentil cook faster than brown or French and they naturally become mushy.
Place a large 2 or 3 quart saucepan over medium heat. Add the oil and butter and heat until hot but not smoking. Add the onion, cook for a minute or two until it begins to slightly brown. Add the garlic and the pepper flakes and cook for about 30 seconds until the garlic begins to color.
Lower the heat to medium/low. Add the tomato paste and stir to incorporate. Add the flour and stir into a paste. Add a splash more butter if needed to absorb the flour. Cook gently for a minute or two and then slowly add the remaining broth and milk. Stir, turn the heat back up to medium. Let the soup simmer. Adjust the thickness if needed. If too thick, add more liquid. If too thin, place a small amount of soup (about 1/4 cup) into a bow. Add a tablespoon or so of flour. Stir to make a paste. Add a bit more broth or milk to loose it and then add it back to the soup.
Once the soup is reduced and reached the consistency of a rich broth (think New England Clam Chowder) add the lentils along with any liquid. Stir and simmer for about 10 minutes allowing all the flavors to blend. Adjust the consistency again if needed. Season with salt and pepper. Ladle onto individual plates. Sprinkle with parsley and paprika.
