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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large pot over medium heat. | 2. When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes. | 3. Add the garlic, sausage, and thyme; cook 1 minute. | 4. Add the stock, bay leaves, and bring mixture to a simmer over high heat. | 5. Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes. | 6. Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor. | 7. Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor. | 8. Stir the pureed mixture into the pot; this will thicken the soup slightly. | 9. Taste soup and season with salt, as needed. | 10. To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
garlic clove	3		smashed peeled	-	-	-	-
garlic sausage	6	ounces	cut	122.4698	17.6901	4.0823	4.0823
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
beef stock	9	cups		1542.24	168.0588	56.9268	72.8028
bay leaf	2			-	-	-	-
green lentil	1			-	-	-	-
kosher salt				-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.