Filed under: Beans and Lentils, By Main Ingredient, By Origin, French
A great strategy for making an individual serving of soup is to use a can of beans and an immersion blender. Soups where beans serve as the base turn out thick and creamy while remaining healthy. A bean base is also quite tasty. The only problem is that leftovers dry out, as the beans continue to absorb the liquid, so just add more stock or broth to leftovers when you reheat them.
The cinnamon in this soup is not overpowering: it’s a great combination with the earthiness of the lentils and the goat cheese, and your guests will not be able to guess what this spice is, considering the absence of its normal partner of sugar.
Lentil Soup
1 onion, chopped
1 teaspoon olive oil
1 glass red wine
2 new potatoes, diced small
1 can lentils, not drained
1/4-1/2 cup chicken broth
1/2 teaspoon cinnamon
1 oz. goat cheese
Sweat the onions in oil with a bit of salt until they color slightly. Add the wine and scrape all the yummy bits off the bottom of the saucepan. Add the potatoes, lentils, chicken broth and cinnamon. Cook until the potatoes are cooked through and the flavors have melded, about 20 minutes. Turn off the heat and blend slightly with an immersion blender, leaving about half the lentils whole. Stir in more chicken broth if necessary. Serve with goat cheese crumbled on top.
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