Lentil and Kumquat Soup Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Elaine Johnson
This soup has two layers of kumquats--cooked in the soup to become mellow and tender, and finely chopped with parsley for a bright topping.
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
Instructions
- Sauté 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.
- 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.
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