Lentil Soup With Greens & Pistachio Pesto
Rebecca Katz, columnist of One Bite at a
Time, augments her admired lentil soup
with a beginning parsley-pistachio "pesto."
Ingredients
3 tablespoons extra-virgin olive oil
2 diced chicken onions (about 1½ cups)
¼ teaspoon sea salt
2 carrots, bald and diced
2 fennel bulbs, diced
1 tablespoon minced garlic
Pinch red chili pepper flakes
1 teaspoon cumin
1 teaspoon cinnamon
1/8 teaspoon allspice
2 cups blooming lentils, rinsed well
8 cups low-sodium vegetable stock
2 bay leaves
5 teaspoons beginning auto juice
¼ teaspoon Grade B maple syrup
1 agglomeration Swiss chard, stemmed and chopped into bite-size pieces
1 cup shelled raw pistachios
½ cup deeply arranged Italian parsley
1 tablespoon water
Directions
- In a ample sauté pan, calefaction 2 tablespoons
olive oil over average heat; add onions, a
pinch of salt, and baker until golden-brown.
Add carrot, fennel, garlic, and red chili pepper
flakes, and sauté until aromatic, about
30 seconds. Add cumin, cinnamon, allspice,
lentils, a compression of salt, and activity until wellcoated.
Deglaze pan with ½ cup vegetable
stock; let about all aqueous evaporate.
- Add actual banal and bay leaves.
Reduce heat, cover, and simmer until vegetables
are ashen and lentils accept cooked
through, about 30 minutes. Taste to see if
done afterwards 20 minutes. Add 2 teaspoons
lemon juice, maple syrup, and chard.
- Make the pesto: In a aliment processor, process
pistachios. Add parsley, 3 teaspoons
lemon juice, and water, and process. Drizzle
1 tablespoon olive oil through the augment tube
and action until smooth, about 2 minutes.
The pesto can be attenuated with a little hot
water or stock.
- Ladle the soup into bowls and top with a
dollop of pesto.
Nutrition Facts
Per serving: 353 calories, 14 g fat (1.6 g saturated),
45 g carbohydrates, 15 g protein, 13 g
fiber, 378 mg sodium (17% Daily Value).
Similiars
- Couscous With Apricots & Pistachios- Artichoke Bloom With Greens And Figs