Sous Vide Lentil Soup
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 6
3 tablespoons extra virgin olive oil
4 carrots, finely diced
3 stalks celery, finely diced
1 yellow onion, finely diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
8 cups chicken stock
2 cups brown lentils
3 sprigs fresh thyme
1 tablespoon ground cumin
1 bay leaf
Freshly squeezed lemon juice
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
Heat the olive oil in a large non-stick skillet over medium heat. When the oil is shimmering, add the carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Transfer vegetable mixture to a large zipper lock bag. Add the chicken stock, lentils, thyme, cumin, and bay leaf. Carefully seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Transfer the soup to a serving bowl and season to taste with lemon juice, salt, and pepper. Serve.