Lentil Soup

  0.0 – 0 reviews  • Lentil Recipes
Level: Easy
Total: 1 hr 40 min
Prep: 25 min
Cook: 1 hr 15 min
Yield: 6 servings
Level: Easy
Total: 1 hr 40 min
Prep: 25 min
Cook: 1 hr 15 min
Yield: 6 servings

Ingredients

  1. 1 store-bought, cooked Peking Duck, meat and bones separated
  2. 8 cups chicken stock
  3. 1 tablespoon olive oil
  4. 1/2 red onion, diced
  5. 2 cloves garlic, chopped
  6. 2 to 3 bay leaves
  7. 2 celery stalks, finely diced
  8. 1 carrot, finely diced
  9. 1/2 cup red lentils, rinsed and drained
  10. Salt and freshly ground black pepper
  11. 3 plum tomatoes, seeded and diced
  12. 1/2 bunch fresh chives, cut into 1/2-inch pieces
  13. Mango Chutney
  14. 4 ounces palm sugar, broken into pieces or 1/4 cup each white sugar and brown sugar
  15. 1 cup water
  16. 4 whole star anise
  17. Juice of 2 limes
  18. 2 ripe mangos, peeled, pitted and diced
  19. 1 teaspoon chile flakes
  20. 1 red onion, julienned
  21. 1 tablespoon salt
  22. 1/4 cup red wine vinegar
  23. 1 baguette, cut in 1/2 lengthwise, inside of bread removed
  24. Shredded duck meat reserved from Lentil Soup, recipe follows
  25. Mango Chutney
  26. Salted Pickled Onion
  27. 1/2 bunch fresh chives, cut into 1/2-inch pieces
  28. 1 cup fresh cilantro leaves
  29. 1/2 cup fresh mint leaves
  30. Salt and freshly ground black pepper

Instructions

  1. Shred the duck meat and set aside for Duck Sandwich, recipe follows or use in another dish, reserve 1 cup for soup garnish.
  2. Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes.
  3. Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender.
  4. Strain the stock into a pot and bring up to a boil.
  5. Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives.
  6. Put the palm sugar, water and star anise in a medium saute pan over high heat and bring to a boil. Once the palm sugar has dissolved, add the lime juice. Reduce the mixture to a thick, syrup-like consistency.
  7. Add the mango and chile flakes and season with salt, cook for 5 to 7 minutes, until the mango has become tender and the juices have reduced.
  8. Put the onions in a bowl, add the salt and toss. Allow the salted onions to sit for 10 minutes. Rinse the salted onions under cold water, drain, and lay over a dry towel. Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions.
  9. Preheat the oven to 375 degrees F.
  10. Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted.
  11. Put the baguette on a cutting board, layer the shredded duck meat over the bottom of the baguette, followed by the mango chutney, salted pickled onion, chives, cilantro and mint. Season with salt and pepper, put the top of the baguette over top, cut into portions and serve.

 

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