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All public Recipes -> Soup -> Swiss Lentil Soup

Swiss Lentil Soup

By: F T.

Description:
Time:	1 hr 35 min (1 hr 5 min to prepare, 30 min to cook)
Meal type:	Soup
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
1.5 each Deciliters Onions -- Chopped 0.5 teaspoon salt 1 teaspoon Safflower Oil 0.75 each Deciliter Dry White Wine 1.5 each Deciliters Carrots -- Julienned 1 teaspoon dried thyme 0.5 teaspoon dried marjoram 1 each Deciliters Lentils -- Washed, Uncooked 1 liter vegetable broth 3 tablespoons Miso -- Mixed With 0.75 each Deciliter Water 1 each Soy Sauce, Tamari -- To Taste 1 C arrot -- Grated For Garnish 1 each Green Onions -- Chopped
Directions:
In a large stockpot over medium-high heat, saute onions with salt in oil until soft but not browned. Add wine, carrots, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes. Add lentils and cook for 2 more minutes. Add stock and bring to a boil. Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes). * Before serving, remove pot from heat and stir in miso and, if needed, soy sauce to taste. Garnish with grated carrots and chopped green onions. Serving Ideas : Serve with sourdough bread. NOTES : This soup has an aroma and dark flavor that works well in a European menu -- perhaps with a caraway-studded rye bread, Balkan Cold Cucumber Salad, and a frosty mug of German beer. Because the flavors need time to blend, let this soup sit overnight, if possible, before serving.
Notes:

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