long-grain rice, lentils and Belgian endive soup · France
A hearty soup with grain, Belgian endive and cooked pulses, developed as a France-inspired variation.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cook the grain separately according to the packet. Rinse and drain the cooked pulses.
Clean the Belgian endive and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the Belgian endive and cook for a few minutes. Pour in the stock and simmer until the vegetable is tender.
Add the cooked grain and pulses and heat for five minutes until the soup is piping hot.
Stir in the Dijon mustard, dried thyme, fresh tarragon and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.