Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Lentil Soup, Chateau Vegas

by Danica Waters / photo credits at bottom of post

This is one of my all-time favorite winter soups, the recipe for which hailed from the old Chateau Vegas in Las Vegas, Nevada.  This is going to sound weird, but this soup tastes glamorous.  And powerful, too, in a Sinatra sort of way.   Try it – you’ll see what I mean.  It is hearty, with a delicious tang and terrific texture.  It’s also incredibly easy to make, which comes in very handy when you have a million holiday-related things to do on top of the million other normal everyday things you have to do.

 

While the original recipe calls for the addition of bacon and frankfurters.  I’ve found that substituting a bit of diced turkey ham and a few drops of liquid smoke flavoring substitutes for the bacon just fine.  With respect to the frankfurters, I use Foster Farms turkey franks.  Rated #1 in taste tests for best flavor and best overall texture (no tough skins – could easily double as a regular hot dog), Foster Farms guarantees no added hormones or steroids. (source: http://www.seattlepi.com)

 

Serve it with a thick slice of Chipotle Cornbread (recipe to follow tomorrow!) and a crisp salad.  It’ll warm you up…

 

Enjoy!

Lentil Soup

(Chateau Vegas, Las Vegas, Nevada; as seen in Bon Appetit’s Favorite Restaurant Recipes)

 

Serves 6

 

2 slices bacon, finely chopped

1-2 Tbsp vegetable oil (optional)

1 celery stalk, diced

1 carrot, diced

¼ medium onion, diced

1 garlic clove, minced

2 quarts water (8 cups)

1 pound lentils (brown lentils preferred for texture)

¼ C diced canned tomatoes

1 bay leaf

 

6 frankfurters, thinly sliced

1 Tbsp steak sauce

½ tsp freshly ground black pepper

½ tsp Kosher salt, or to taste

 

Fry bacon (or diced turkey ham) in Dutch oven until almost crisp, adding oil if necessary.  Add celery, carrot, onion, and garlic, and sauté until onion is translucent, about 3-4 minutes.  Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.  Reduce heat and simmer until tender, about 1 hour.

 

Stir in remaining ingredients and continue cooking until frankfurter slices are heated, about 10 minutes.

 

Photo Credits:

Bowl of lentil soup courtesy of  www. chicgalleria.com

Raw lentils image courtesy of www.slowcarbfoodie.com

Foster Farms Turkey Franks image courtesy of www.fosterfarms.com


 

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Posted in Allspice Chronicles and Cookbooks and Danica Waters and Dinner and Entrees and Favorite Restaurant Recipes and Lunch and Meal Time and Recipe Sources and resources and Restaurants and Soups by danica on November 10th, 2011 at 11:16 am.

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