Hearty Soup
Lentil Stew with Black Truffle Oil Recipe
Ingredients:
- 1 tablespoon Giorgio Black Truffle Olive Oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 bunch kale, stemmed and chopped (about 5 cups)
- 1 1/2 cups dried brown lentils
- 4 cups unsalted vegetable stock
- 2 1/2 cups water
How to Make It
Steps:
Heat truffle oil in a Dutch oven over medium. Add onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, salt, black pepper, and red pepper; cook 1 minute. Add kale and lentils; cook, stirring often, until kale begins to soften, about 2 minutes. Add stock and 2 1/2 cups water; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes.
Giorgio Truffle shop
Jan 2019
You must be logged in to post a review.
Reviews
There are no reviews yet.