Creamy Lentil Noodle Soup Food

CREAMY LENTIL NOODLE SOUP

Steps:

• Take 1,5 cups of Oat cuisine from the fridge and let it get a bit warmer in room temperature.
• Grate carrots, ginger, turmeric and garlic using the smallest holes of a box grater (on any grater you have).
• Warm oil in a pan. Add grated garlic, ginger and turmeric and cook in medium heat for a minute or two.
• Add garam masala, paprika, onion powder, black pepper and pinch of salt and cook the spice mix with garlic, ginger and turmeric for few minutes or until it becomes very fragrant. If you're using ground turmeric powder, you can add it at this point.
• Add grated carrots and mix well.
• Pour vegetable broth and tomatoes to the pan, combine with carrots and spices. Turn to high-medium heat and let bubble away for 10 minutes.
• Add lentils and cook for another 5 minutes in medium heat.
• Cook noodles according to package instructions.
• Add Oat cuisine to the soup and give a good swirl but don't heat the soup anymore.
• Drain the noodles and add them to the soup last, or you can also add them to the soup while serving.
• Serve the soup warm with fresh herbs as a garnish.

CREAM OF LENTIL SOUP

Steps:

• In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

LENTIL NOODLE SOUP

Steps:

• In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
• Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
• Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
• Then add in the pasta stir and cook until pasta is tender.
• Simmer until ready to eat.
• Serve in bowls and sprinkle with Parmesan cheese if desired.

CREAMY LENTIL BACON-TOPPED SOUP

Steps:

• Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Ad leek and onion to pan; saute 4 minutes. Add broth, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender. Place vegetable mixture in blender or food processor; process until smooth. Return pureed mixture to pan; stir in half and half and sherry. Cook until thoroughly heated. Sprinkle with bacon.

CREAMY RED LENTIL SOUP

Steps:

• Put all ingredients in crock pot except cumin & cinnamon. Cook for 8-10 hours. Add cumin & cinnamon. Use immersion blender to make the soup smooth. I did this while the soup was in the crock pot so that it wouldn't cool off. You can blend it as smooth or a chunky as you like.

CREAMY LENTIL SOUP

Steps:

• Heat oil in a dutch oven over medium heat.
• Add next 3 ingredients; saute 3 minutes.
• Add cumin and curry powder; cook 30 seconds, stirring constantly.
• Add lentils and next 3 ingredients; stir well, and bring to a boil.
• Cover, reduce heat, and simmer 45 minutes or until lentils are tender, stirring occasionally.
• Spoon one-third of mixture into container of an electric blender or food processor; cover and process until smooth.
• Spoon into a large bowl.
• Repeat procedure with remaining lentil mixture.
• Return mixture to pan; cook over medium heat until heated.
• Ladle into soup bowls; top with yogurt.

LENTIL SOUP

Steps:

• Rinse the lentils and place them in a soup pot.
• Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
• Salt& pepper to taste.
• Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
• After long simmer add the can of tomatoes (do not drain) and vinegar.
• Simmer for 30 minutes more.
• Remove bone and put any meat back into the soup.
• Adjust any seasonings to taste.

CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP

Steps:

• In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
• In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
• Stir in water, mushroom soup, and bouillon.
• Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
• Top each serving with a dollop of sour cream.
• 4 servings.