Saturday, November 17, 2007

Lentil Soup with Duck

I have to consider myself very lucky to be able to buy such great products to work with, because once again I experimented with the duck meat. This very rustic soup would have been a sight better with duck stock, but tastes pretty good all the same.

1 bag of brown lentils
1 medium onion finely diced
1/2C minced carrots
1/2C finely diced celery
2T extra virgin olive oil
3 oz. shredded duck meat
Water to cover by 2"
2 porcini bouillon
1 chicken bouillon
1t dried thyme
pepper to taste


Saute the onions, celery and carrots until softened, add 2 large garlic cloves that have been thinly sliced and continue sauteing. Add the duck meat , lentils and then fill the pot so 2" of water stand above the other ingredients, bring to a boil, add the bouillon cubes, thyme, and pepper to taste, then simmer in the covered pot until the lentils are tender.

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