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Green Lentil and Garlic Soup Print Email


Zuppa de Lenticche Verde con Aglio

1 ¼ cups Italian or French green lentils
2 each garlic cloves, unpeeled
2 tbsp extra virgin olive oil
¼ cup diced bacon
1 each small yellow onion, peeled and chopped
2 ½ cups chicken stock, hot
Kosher salt and freshly ground black pepper to taste
2 cups baby spinach, cut in strips
Crispy croutons for garnish

Place the lentils with the unpeeled garlic cloves in a pot and cover with cold water. Bring to a boil and simmer until the lentils are tender about 25 minutes. Drain and reserve.

Melt the butter and olive oil in a pot large enough to hold all the ingredients. Add the bacon and cook until just starting to crisp then add the onion and sauté until soft. Add ¼ of both the drained lentils and the chicken stock and season to taste with salt and pepper.

Puree the mixture with an immersion blender. Stir in the remaining lentils and chicken stock. Stir in the spinach and heat through and serve in warm bowls garnished with the croutons.

Chef Ben Davis, Tony's Market
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