-
1
Blackened garlic, lentils, and pasta was one of Bob Calderone's favorite combinations when he was a boy.
-
2
Calderone, chef-owner of Anago in the Lenox Hotel, now turns the combination into a bisque.
-
3
Here is an adaptation of his recipe.
-
4
Heat the oil in a Dutch oven or possibly large pot over medium-high heat.
-
5
Add in the garlic and cook, turning often, till charred, about 5 min.
-
6
Put in the onion and cook for an additional 4 min or possibly till lightly browned.
-
7
Add in the tomatoe paste and wine, and cook while stirring till the tomato paste dissolves and the wine bubbles.
-
8
Add in the lentils and chicken stock, and bring to a boil.
-
9
Then reduce the heat and simmer gently for 45 min or possibly till the lentils are tender.
-
10
Add in more stock or possibly water to keep the lentils covered.
-
11
Remove from the heat and, when cold sufficient to handle, puree in batches in a processor.
-
12
Chill overnight.
-
13
The next day, bring the soup to a gentle simmer.
-
14
Stir in the cream and more stock or possibly water if it is too thick and heat thoroughly.
-
15
Season with salt and pepper, and garnish with minced tomatoes and Italian parsley, if you like.
