Lentil Soup
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 cups
Chicken Stock1 tbsp
Olive Oil2 cloves
Garlic (chopped)1
Salt1 cup
Water1 cup
Red Wine Vinegar1 cup
Cilantro Leaves (fresh)Directions:
1
Shred the duck meat and set aside for Duck Sandwich, recipe follows or another dish, reserve 1 cup for soup garnish
2
Put the chicken stock and duck bones in a large pot and bring to a boil
3
Reduce the stock to a simmer and skim the impurities
4
Allow the stock to simmer for 30 minutes
5
Pour the olive oil in a large pot over medium-high heat
6
Add the onions and garlic and saute until tender
7
Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender
8
Strain the stock into a pot and bring up to a boil
9
Add the lentils and reduce the heat to a simmer for 30 minutes
10
Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes, and chives
11
Shred the duck meat and set aside for Duck Sandwich, recipe follows or use in another dish, reserve 1 cup for soup garnish
12
Put the chicken stock and duck bones in a large pot and bring to a boil
13
Reduce the stock to a simmer and skim the impurities
14
Allow the stock to simmer for 30 minutes
15
Pour the olive oil in a large pot over medium-high heat
16
Add the onions and garlic and saute until tender
17
Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender
18
Strain the stock into a pot and bring up to a boil
19
Add the lentils and reduce the heat to a simmer for 30 minutes
20
Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives
21
Put the palm sugar, water and star anise in a medium saute pan over high heat and bring to a boil
22
Once the palm sugar has dissolved, add the lime juice
23
Reduce the mixture to a thick, syrup-like consistency
24
Add the mango and chile flakes and season with salt, cook for 5 to 7 minutes, until the mango has become tender and the juices have reduced
25
Put the onions in a bowl, add the salt and toss
26
Allow the salted onions to sit for 10 minutes
27
Rinse the salted onions under cold water, drain, and lay over a dry towel
28
Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions
29
Preheat the oven to 375 degrees F
30
Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted
31
Put the baguette on a cutting board, layer the shredded duck meat over the bottom of the baguette, followed by the mango chutney, salted pickled onion, chives, cilantro and mint
32
Season with salt and pepper, put the top of the baguette over top, cut into portions and serve