Tuesday, January 17, 2012

Linsensuppe - lentil soup

Lentil's one of Alena's favorite. Tonight not as the usual Linsen & SpƤtzle, but as a soup. A perfect meal on a cold winter night. Warming, and comforting. For added delciousness I made it with smoked links (from New Seasons), and as a side we had bread - rest of the "no-knead" bread from last night - as well as a large bowl of baby, mixed greens salad.
And yes, I am aware that legumes are very controversial in the US for the Galactosemic diet. You may know this about is by now but the only foods wie exclude are those containing actual milk sugar. We have introduced These foods to our kids, and then had their levels checked subsequent to eating different foods. This obviously is not for everybody - and please always check with your clinic first.
OK - now here is how I made the soup
1 onion chopped
1 clove of garlic chopped
3 carrotts chopped
1 teaspoon dried thyme
2-3 bayleaves
1/2 teaspoon herbs de provence
2 teaspoons of salt
1/2 teaspoon of paprika
Splash of white wine
1 - lactose, whey, etc. free - cube of veggie broth
2 potatoes peeled, and diced
1-3/4 - or so - Cups of dried green lentils
2-1/2 - 3-1/2 Cups of water
Smoked baby links aka Little Bites - optional
Couple of splashes of Balsamic
- Heat a Splash of olive oil in stockpot
- add onions and sautee until soft
- add garlic, carrots - salt and herbs. Sautee until soft
- add a generous splash of white wine - let ist simmer downa bit
- add lentils, potatoes, water, and veggie broth Cube
- bring to a boil - Turn heat down to a slow simmer. Cover, and cook until lentils are soft
- add links - if using - until they are heated through
- adjust salt, and pepper. Add a couple of splashes - or more - of Balsamico to brighten the flavor


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