
Lately I've been craving my Mother's recipe. Unfortunately, I'm trying to shed a few pounds, so I can't really use her recipe. I did find a lighter version in Cooking Light (LOVE that magazine). I made it this week. While it's not my Mother's recipe, it's as close as I'm going to get!
Anthos Lentil Soup
Adapted from Cooking Light Jan/Feb 2008

2 tablespoons olive oil
1 1/2 cups cubed peeled baking potato (about 8 ounces)
1 cup finely chopped carrot (about 2 medium)
1 cup finely chopped celery
3/4 cup finely chopped parsnip
1/3 cup finely chopped shallots
3 tablespoons sherry vinegar
6 cups fat-free, less-sodium chicken broth
3/4 cup brown lentils
2 bay leaves1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Preparation
Note: This recipe initially happens quickly. I suggest following the practice of mise en place. I normally half ass do this. But in this case, it's necessary.


Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.
Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.
Today Dan told me that you are taking these pictures. I didn't realize that; I thought you were copying or linking to them from cooking web sites. They are awesome! You are doing a great job with the arrangements and focal lengths and such.
ReplyDeleteThank you Jeremy! I've been experimenting a lot and reading a food photography book. Right now I'm feeling a little limited with my 18-55mm lens. I'm saving up for a 100mm Macro. I can't wait to get it!
ReplyDelete