Lentil Soup
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
65
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.1
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 use in 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
Put the palm sugar, water and star anise in a medium saute pan over high heat and bring to a boil
12
Once the palm sugar has dissolved, add the lime juice
13
Reduce the mixture to a thick, syrup-like consistency
14
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
15
Put the onions in a bowl, add the salt and toss
16
Allow the salted onions to sit for 10 minutes
17
Rinse the salted onions under cold water, drain, and lay over a dry towel
18
Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions
19
Preheat the oven to 375 degrees F
20
Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted
21
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
22
Season with salt and pepper, put the top of the baguette over top, cut into portions and serve