My F&W
quick save (...)

Creamy Lentil Soup with Mussels

  • SERVINGS: 4
  • HEALTHY
  1. 3 tablespoons unsalted butter
  2. 2 shallots, minced
  3. 1 cup dry white wine
  4. 2 thyme sprigs
  5. 1 pound mussels, scrubbed and bearded
  6. 1 tablespoon olive oil
  7. 2 carrots, minced
  8. 4 cups water
  9. 2 cups bottled clam juice
  10. 1 1/2 cups green lentils
  11. Snipped chives
  1. Melt 1 tablespoon of the butter in a medium saucepan. Add half of the shallots and cook over low heat for 2 minutes. Add the wine and thyme sprigs and bring to a boil. Add the mussels, cover and cook for 3 to 5 minutes; remove them to a bowl as they open. Strain and reserve the cooking liquid. Remove the mussels from their shells. Discard the shells.
  2. Heat the olive oil in a medium saucepan. Add the carrots and remaining shallot and cook over low heat until softened but not browned, about 5 minutes. Add the water, clam juice, reserved cooking liquid and lentils. Cover and simmer over low heat until tender, about 1 hour.
  3. Puree the soup in a food processor or blender. Pass it through a fine sieve set over the saucepan and whisk in the remaining 2 tablespoons of butter. Arrange the mussels in soup plates and ladle the soup over them. Sprinkle with the chives and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.