SHRIMP AND LENTIL SOUP
Steps:
- Make shrimp broth:
- Preheat oven to 450°F. Peel and devein half of shrimp. Reserve peeled shrimp for soup. Place shells and remaining shrimp on heavy large baking sheet. Roast until shells begin to brown, stirring occasionally, about 15 minutes.
- Heat oil in large Dutch oven over medium-high heat. Add carrots and next 8 ingredients and sauté until vegetables begin to brown, about 15 minutes. Add roasted shrimp and shells, clam juice, wine, tomatoes and brandy. Simmer 30 minutes. Cool 5 minutes. Strain broth into heavy large saucepan, pressing hard on solids. Boil broth until reduced to 4 cups, if necessary.
- Make soup:
- Melt butter in heavy large saucepan over medium heat. Add carrot, onion and bay leaves and sauté until vegetables begin to brown, about 10 minutes. Add shrimp broth and lentils. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 45 minutes.
- Transfer 1 1/2 cups soup to blender and puree until smooth. Return to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Add reserved shrimp to soup; simmer until cooked through, about 4 minutes. Season with salt and pepper. Ladle soup into bowls.
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Bongani Mncube
[email protected]This soup is delicious and easy to make. I love the addition of the shrimp.
Alan Walker
[email protected]I made this soup for my friends and they all loved it. I will definitely be making it again.
Nila Akter
[email protected]This soup is a great way to warm up on a cold day. It's also very filling.
Waz_Gaming
[email protected]I wasn't sure how the shrimp and lentils would go together, but I was pleasantly surprised. This soup is now one of my favorites.
Julie Ryan
[email protected]This soup is delicious and easy to make. I love that it's a one-pot meal.
Kahlodi Kganane
[email protected]I've made this soup several times now and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Shaikh Faisel
[email protected]This soup is a great way to use up leftover shrimp. It's also a good source of protein and fiber.
Ahmad As
[email protected]I'm not a big fan of lentils, but this soup was actually really good. The shrimp and the broth were very flavorful.
Timothy Unsell
[email protected]This soup is delicious and easy to make. I love the addition of the shrimp.
Usman Ramzan Bati
[email protected]I made this soup for my friends and they all loved it. I will definitely be making it again.
Abub kar Abubkar
[email protected]This soup is a great way to warm up on a cold day. It's also very filling.
Sadaqatali channo
[email protected]I wasn't sure how the shrimp and lentils would go together, but I was pleasantly surprised. This soup is now one of my favorites.
Editor King_00
[email protected]This soup is delicious and easy to make. I love that it's a one-pot meal.
M juman Birahmani
[email protected]I've made this soup several times now and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Chalanika peiris
[email protected]This soup is a great way to use up leftover shrimp. It's also a good source of protein and fiber.
Ghalib Sami
[email protected]I made this soup for a potluck and it was a huge success. Everyone raved about the taste and asked for the recipe.
Nikola Fuchkar
[email protected]This soup is easy to make and packed with flavor. I especially love the hint of heat from the cayenne pepper.
Angela Strawn
[email protected]I'm not usually a fan of lentil soup, but this recipe changed my mind. The addition of shrimp and the flavorful broth made it a delicious and satisfying meal.
Faima Marjana
[email protected]This soup was a hit with my family! The combination of shrimp and lentils was unique and flavorful, and the broth was rich and satisfying. I will definitely be making this again.