Sunday, March 21, 2010

Lentils and Leeks Lunchtime or Soup and Sammy Sunday

Both of these titles appealed to me (for obvious reasons) but as neither was descriptive enough to capture the whole sense of the meal I just put both! Deal.

Since coming to France I have been eating a lot more lentils because they use lentils in soups and salads much more often than we do at home. It seems only fitting that I make a French Green Lentil Soup at least once while in France. So I went out and bought a little sac of Puy lentils (another name for green lentils) and whipped up something simple and delish. Lentils, aside from being yummy, are a good source of protein, fiber, folate and B1. Pair is with rice and you've got yourself a complete protein.

For this soup I paired it with my staple sammy - goat cheese and cucumber.

Leek and Lentil Soup (for 2)
1 leek, washed and sliced
1 onion, chopped
1 garlic clove, minced
2 soup spoons of olive oil
juice of 1/2 a lemon
4 cups veg broth
3/4 cup French green lentils
fresh mint

1. Heat the oil over medium heat in a large soup pot. Sautee the onion, leek and garlic until the onion and leek are soft and golden (5 minutes or so). Add the lentils and veg broth and bring the soup to a boil. Lower the heat and simmer for 30 minutes or until the lentils are soft. While the soup is simmering you can get your sandwich ready.
2. When the lentils are tender take the soup off the burner and let it cool slightly. Add the lemon juice. Place half the soup in a food processor and puree. Split the puree between two bowls then top the puree with the unpureed lentils. Top with fresh mint and serve with the sandwich.

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