Garlic Soup With Lentils Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Cup (16 tbs), chopped | |
| Shallots | 1/4 Cup (16 tbs), chopped | |
| Carrots | 2 Medium, finely chopped | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 2 cups Cote du Rhone red wine | ||
| Stock | 1 Gallon | |
| Bay leaves | 2 | |
| 1 sprig each tarragon, thyme, and rosemary, chopped | ||
| 1 1/2 cups cleaned and picked-over lentils | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large stock pot heat the olive oil over medium heat and saute the garlic, shallots, and carrots until tender but not brown.
Add the flour and mix well.
Add the red wine and stir to incorporate.
Add the lamb stock, bay leaves, herbs, and lentils.
Bring the mixture to a boil.
Simmer until reduced by 1/4 and the lentils are tender.
Season with salt and pepper to taste.
Add the flour and mix well.
Add the red wine and stir to incorporate.
Add the lamb stock, bay leaves, herbs, and lentils.
Bring the mixture to a boil.
Simmer until reduced by 1/4 and the lentils are tender.
Season with salt and pepper to taste.
Chef
