One foundation of French cuisine is mirepoix. Most French soups and stews start with mirepoix. This foundation of French cuisine was brought to the countries they colonized, as this is also how most Moroccan tagines start and many other foods in North African countries that were part of the French empire.
So what is mirepoix. Mirepoix is a combination of 50% onions, 25% celery and 25% carrots. Soups, stocks and even some sauces started with mirepoix which add lots of flavor to the simplest of soups and broths.
- 1 tablespoon oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves chopped garlic
- 1 cup brown lentils
- 5 cups chicken broth (or vegetable broth)
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and black pepper, to taste
- 2 tablespoons finely chopped parsley
In a large saucepan, heat oil. Add onion, celery and carrots. Saute for about 5 minutes, until softened. Add garlic and lentils. Saute for another minute.
Add broth, thyme and oregano. Bring to a boil. Reduce to a simmer and cook for 30 minutes, until lentils are tender.
Add salt, pepper and parsley. Cook for 1 more minute.
Serve with crackers or crusty French bread.
This soup is perfect on a cold winter day.
…linking to Souper Sundays
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