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Potage is a hearty, robust French soup, often pureed.
Originally it doesn't call for lentils.
2 Tbsp butter
1 Tbsp cooking oil
2 leeks, including tender green part, thinly sliced or onion may be used
1 & 1/2 lbs carrot, peeled & diced
1 & 1/2 lbs potatoes, peeled & diced
5 cups chicken stock
2 & 1/2 tsp finely chopped fresh thyme or 1 & 1/4 tsp dried
2 cups half and half cream or milk
2 Tbsp fresh lemon juice
1/2 tsp nutmeg, freshly grated or dried
Salt & white pepper to taste
1 Tbsp fresh thyme leaves or finely chopped fresh parsley (optional)
1 cup lentils, rinsed
In a large soup pot over medium heat, melt butter with the cooking oil. Add leeks and saute, stirring occasionally, until softened, about 4 minutes.Add carrots and potatoes and saute just until they begin to soften, about 5 minutes.
Pour in stock and bring to a simmer. Add thyme, cover and simmer until carrots and potatoes are tender, about 25 minutes.
In a blender or food processor puree the soup in batches and return puree to pot. Add the half and half, lemon juice, nutmeg, salt and pepper.
Cook lentils in water to cover until soft, about 40 minutes. Drain off water. Puree in a food processor and add to the pureed potage.
Bring to a simmer. Taste and adjust seasoning. Ladle soup into warmed bowls and garnish with thyme or parsley leaves.
Serve at once.
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5 slices bacon, chopped (optional)
1 cup onions, chopped
1 cup dry lentils
1 (19 oz) can beans in tomato sauce
1 (14 oz) can kidney beans
1 (14 oz) can crushed pineapple
1/3 cup ketchup
1 tsp prepared mustard
1/4 tsp worcestershire sauce
1/2 cup packed brown sugar
1/4 tsp salt
1/8 tsp pepper
In a heavy saucepan, cook bacon until crisp. Drain off fat.
Add onions and saute until tender.
Wash lentils. Place in a saucepan with at 3 cups of water.
Bring to a boil. Reduce heat and simmer for about 30 minutes or until tender. Drain.
Combine all ingredients in a saucepan, small roaster or a 2 quart casserole dish.
Stir to mix. Heat on stovetop or bake in a oven at 350° for one hour or until bubbly.
Serves 8.
Variations:
- Omit bacon and cook onions in a small amount of water to reduce fat content
- Substitute 3 Tbsp instant bacon bits for the cooked bacon
- Substitute other types of canned beans for the beans listed above
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1 lb ground beef
1 medium onion, chopped
2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrot
1 cup dry lentils, rinsed
1/2 cup pearl barley
8 cups water
2 tsp beef bouillon granules
1 tsp salt
1/2 tsp lemon pepper seasoning
2 (190z) canc tomatoes
In a skillet, cook beef and onion until meat is no longer pink; drain.
Transfer to a slow cooker. Layer with potatoes, celery, carrots, lentils and barley.
Combine the water, bouillon, salt and lemon pepper; pour over vegetables.
Cover and cook on low for six hours or until vegetables and barley are tender.
Add the tomatoes; cook 2 hours longer.
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1 cup lentils, washed
1 & 1/2 lbs lamb, cubed (stew meat or a roast cut into cubes)
3 Tbsp cokking oil
1 cup fresh mushrooms or 1 (10oz) can
1/2 cup chopped onion
1 clove garlic, diced
1 tsp dried rosemary
1/4 tsp cardamom
2 cups tomatoes, fresh, canned or frozen
1 cup water
1 Tbsp lemon juice
1 lb vegetables of your choice: spinach, green beans, peas, zucchini or other fresh, frozen or canned
Cook lentils in 3 to 4 cups of water until tender, about 30 minutes.
Drain off water.
Brown lamb cubes in oil in a large Dutch oven or frypan.
When browned, move to the side and saute onion, mushrooms and garlic in the drippings.
Add lentils, tomatoes, seasonings and water to the lamb mixture. Cover and simmer until lamb is tender.
For stew meat approximately 1 & 1/2 hours, for more tender cuts about 45 minutes.
Add more water if the mixture becomes dry.
Add vegetables and continue to simmer for a few more minutes or until the vegetables are cooked and hot.
This recipe can also be baked in a covered casserole dish in the oven at 375°, until the meat is tender (45 to 90 minutes, depending on the meat used).
Serves 6.
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1/2 lb bacon, cut up small and cooked
1 to 2 large onions, chopped and cooked
1 can (14oz) kidney beans
3 cans (14oz) pork and beans
1 & 1/2 cups lentils, cooked
1 cup chickpeas, cooked
Sauce:
1 cup ketchup
1 cup brown sugar
1 Tbsp dry mustard
1/2 cup molasses
Mix together in a large casserole dish (12 cup / 3 L) or bean pot and bake for 1 & 1/2 hours at 300°.
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