ManhattanFoodProject's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
3 ounces pancetta, finely cubed (optional) Ask a question about this ingredient
1 small or 1/2 large Vidalia onion, chopped Ask a question about this ingredient
2 stalks celery, chopped Ask a question about this ingredient
3 leeks, halved and then sliced into semi-circles Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
6 cups chicken stock or vegetable stock Ask a question about this ingredient
1 14.5oz can of petite cut tomatoes Ask a question about this ingredient
1 pound French blue lentils Ask a question about this ingredient
2-3 Parmigiano-Reggiano rinds (optional) Ask a question about this ingredient
1 teaspoon coriander Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
3 tablespoons parsley or cilantro, chopped fine for garnish Ask a question about this ingredient
Heat the optional pancetta in the olive oil on medium-low heat for 10 minutes until the fat renders.
Ask a question about this stepAdd the veggies up through the leeks and the salt (if you chose to eschew the pancetta, simply add the veg to the oil) and sweat for 5-10 minutes, until the leeks soften. With a minute or two to go, add the garlic.
Ask a question about this stepAdd the stock, tomatoes and lentils, then bring to a boil. Next, reduce to a simmer and add the cheese rinds and spices.
Ask a question about this stepSimmer this lovely concoction for 35-45 minutes, until the lentils are cooked to your liking (this will involve testing them every few minutes after the 35 minute mark). Normal and red lentils will probably be on the short side of the cooking time, Frenchies on the high side.
Ask a question about this stepAt this point, remove an amount of the soup to your blender and blend until smooth. Add this back into the pot to thicken matters slightly. I do not recommend an amount to remove because this is contingent on how smooth/thick/chunky you like your soup. I’d say around a cup is a nice balance. I don’t use my precious stick blender here; it leaves behind little half-blended soup pieces and lentil shrapnel unless your puree the entire pot.
Ask a question about this stepUsing the blender allows you to completely pulverize a small amount of the soup, leaving no fragments.
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