Clove-Scented

Name: Clove-Scented
Yield: Makes 9 cups (2.25 l); 8 first-course servings
Ingredients: 3 sprigs thyme; 1 bay leaf; 2 small carrots, peeled and cut in half lengthwise, then across into ¼-inch (.5-cm) slices; ⅛ teaspoon ground cloves; ½ pound (225 g) pork belly (uncured bacon), skin (rind) removed and reserved, meat cut into ¼-inch (.5-cm) dice; 2 medium onions, coarsely chopped; 4 medium cloves garlic, smashed and peeled; 1 pound (450 g) brown lentils; 4 teaspoons kosher salt, or to taste; 1 tablespoon good olive oil

Lentil Purée

Preparation info

Makes 9 cups 2.25 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Puréed and with orange flecks of carrot and the somewhat unexpected addition of cloves, this is about as elegant as lentils get.

The pork belly can be ordered through a butcher, if unavailable at the supermarket. The puréeing of the soup may take a little longer than expected—probably a few minutes—the lentils should be really smooth.

Ingredients

Starter
Soup
Gluten-free

Ingredients

Method