Once a week I cook a broth with chicken pieces for our doggies, so it has a little different twist. I have a 6 quart Dutch Oven my daughter gave me for Christmas. There is enough broth left for me to make a soup, this time Lentil. It is a wholesome soup, perfect for a cold February day
1 to 1.5 cups dry lentils (depending how thick you want it)
1 tsp Thyme
salt and pepper to taste
2 tbsp Worcestershire sauce
2 tbsp wine vinegar
2 tbsp wine (optional)
Sear salted chicken pieces and first four vegetables in olive oil. Add stewed tomatoes, lentils and 6 cups water. Boil for 70 minutes
At the end of the cooking time I season the soup with salt and pepper, Worcestershire sauce, wine vinegar, and some wine. That gives it a special kick
Optional: Can be be cooked with 2 medium boiled potatoes. After 1.5 hours mix contents in a blender, then return to Pot and season. It should be thick enough.
Instant Pot: Sear chicken and vegetables. Add dry Lentils. Cook on high pressure with the chicken pieces, then natural release for 10 minutes. Season at the end
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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