Lentil And Kumquat Soup Recipe

Name: Lentil And Kumquat Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (4 oz.) chopped pancetta or bacon; 1 tablespoon olive oil; 1 large onion, finely chopped; 3/4 cup diced carrots; 3/4 cup diced celery; 1 1/2 tablespoons chopped fresh thyme leaves; 1 1/2 cups French green*, black beluga, or regular lentils, sorted from debris and rinsed; About 6 cups reduced-sodium chicken broth; 3/4 teaspoon pepper; 8 ounces kumquats (about 24); 1/2 teaspoon kosher salt, divided; 9 tablespoons chopped flat-leaf parsley, divided

Servings: persons

3/4 cup (4 oz.) chopped pancetta or bacon
1 tablespoon olive oil
1 large onion, finely chopped
3/4 cup diced carrots
3/4 cup diced celery
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 cups French green*, black beluga, or regular lentils, sorted from debris and rinsed
About 6 cups reduced-sodium chicken broth
3/4 teaspoon pepper
8 ounces kumquats (about 24)
1/2 teaspoon kosher salt, divided
9 tablespoons chopped flat-leaf parsley, divided

1
Saute pancetta in oil in a medium pot over medium-high heat until browned, 4 to 5 minutes. Discard all but 2 tbsp. fat. Add onion, carrots, celery, and thyme; cook, stirring often, until vegetables start to brown, 8 to 10 minutes.
2
Add lentils, 6 cups broth, and the pepper to pot. Cover and bring to a boil, then reduce heat and simmer until lentils are almost tender, 25 to 30 minutes.
3
Meanwhile, quarter kumquats and seed**. Finely chop 3/4 cup. Thinly slice remaining kumquats crosswise.
4
Stir sliced kumquats into soup and add 1/4 tsp. salt. Simmer until lentils are tender, about 5 more minutes. Stir in 3 tbsp. parsley and a little more broth if you like.
5
In a small bowl, combine chopped kumquats and remaining 6 tbsp. parsley and 1/4 tsp. salt; spoon onto bowls of soup.
6
*French green lentils (also called Du Puy lentils) and black beluga lentils hold their shape after cooking. Find them at well-stocked grocery stores and purcellmountainfarms.com.
7
**To seed kumquats, quarter the fruit lengthwise; then remove seeds with a knife tip.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup (4 oz.) chopped pancetta or bacon, 1 tablespoon olive oil, 1 large onion, finely chopped, 3/4 cup diced carrots, and more.

Yes, Lentil And Kumquat Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Kumquat Soup

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