Recipes from An Epicurious Lifestyle's kitchen

Tag: french lentils

French Fridays with Dorie: Lentil, Lemon, and Tuna Salad

French Fridays with Dorie: Lentil, Lemon, and Tuna Salad

Here we are at Friday again and for this week’s online cooking club, French Fridays with Dorie we made a lentil, lemon, and tuna salad. The recipe called for one preserved lemon which, I just happen to have! I made preserved lemons (yes it’s on […]

French Fridays with Dorie: Almond Flounder Meuniere

French Fridays with Dorie: Almond Flounder Meuniere

Wow this week flew by!  I can’t believe that we are in the first week of May already.  That means that we have a new list of recipes to make from Dorie’s Cookbook, “Around my French Table.”  I belong to an online cooking club and every […]

Short Rib and Lentil Soup

Short Rib and Lentil Soup

This soup recipe is great with any kind of left-over meat or a meaty fish (just use either a vegetable broth or a fish stock instead of the beef stock.) I love the earthy lentils, they make it really hearty and perfect for a chilly night. This soup is even better the next day ~Yum!

Short Rib and Lentil Soup

Serves 4-6

Ingredients

4 tablespoons (1/2 stick) unsalted butter

2 large carrots, sliced

1 large onion, finely diced

1 pickled jalapeno, finely diced

2 cloves of garlic, smashed and roughly diced

4 to 5 cups (enough to cover ingredients) beef broth

1 cup of dried green lentils, rinsed

1 large short rib (cooked)

2 tablespoons chopped Italian parsley

Kosher salt and freshly cracked pepper

¼  cup Madeira

  1. Melt the butter in a large soup pot over medium-hi heat. Add carrots, onion, Jalapeno and garlic sauté until onions are wilted and vegetables are lightly brown about 10 minutes.
  2. Add the stock, lentils, short rib meat, 1 tablespoon parsley, and salt and pepper. Bring just to a boil, reduce heat, and simmer, uncovered, 30 minutes or until the lentils are tender.
  3. Add the Madeira and adjust the seasonings and heat through, but do not boil. Sprinkle rest of parsley on top and serve immediately.

Peter’s Wine Pick: Soquel Vineyards Cabernet Sauvignon

~Happy Cooking!