Pacific Rim Red Lentil Soup
Ready In: 45 mins
Serves: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb Portuguese chourico (Sliced thin)
- 1⁄4 lb pancetta (Small Diced)
- 2 cups leeks (Medium Diced)
- 1 cup carrot (Medium Diced)
- 1 cup celery root (Medium Diced)
- 2 bay leaves
- 1 teaspoon fine sea salt
- 2 teaspoons fresh ground black pepper
- 1 tablespoon garlic (Minced)
- 1⁄2 cup white wine (Esporao 2009,Alentejo)
- 8 cups ham stock
- 2 cups red lentils (Rinse in cold water)
- 2 cups yukon gold potatoes (Medium Diced)
- 1 teaspoon ground cumin
- 1 tablespoon lemon thyme (Chopped)
- 2 teaspoons fresh lemon zest
- 2 teaspoons fresh lemon juice
- 4 cups Baby Spinach
- 1 cup creme fraiche
Directions
- In a soup pot heat olive oil, add Portuguese sausage, pancetta and cook until sausages are brown.
- Add leeks, carrots, celery root, bay leaves, salt, ground black pepper and saute 4-5 minutes. Add garlic saute 1-2 minutes.
- Add wine and reduce by one-half.
- Add ham stock, potatoes and red lentils. Bring to a full boil, cover and reduce to a simmer for 30-minutes or until lentils are cooked.
- Add cumin, fresh lemon thyme, lemon zest, lemon juice and simmer for 5- minutes.
- Remove soup from heat and discard bay leaves. Stir in spinach. Season with fine sea salt and fresh ground blackpepper to taste.
- Serve soup in warm bowls.
- Garnish soup with Creme Fraiche and chopped chives.
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