Lentil And Bean Soup Food

LENTIL AND BEAN SOUP

Steps:

• In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
• Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
• Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
• Stir in beans and simmer for another 5 minutes.
• Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.

LENTIL VEGETABLE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

HEARTY LENTIL AND WHITE BEAN SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.

THREE-BEAN LENTIL SOUP

Steps:

• In a large saucepan or Dutch oven, heat the oil over medium heat.
• Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
• Add the tomatoes, chicken stock, water and lentils.
• Bring to a boil.
• Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
• Add the chick peas, kidney beans and black beans.
• Cook for 15 minutes or until heated through.
• Stir in the coriander, lemon juice, salt and pepper.

LENTIL AND CANNELLINI BEAN SOUP

Steps:

• Heat oil in large pot.
• Add carrot, onion and garlic.
• Cook 3 minutes till soft.
• Add stock and tomatoes, bring to boil.
• Reduce heat and simmer 20 minutes.
• Add lentils and beans, cook further 10 minutes.
• Or keep simmering till desired thickness.
• Season to taste, serve with bacon or parmesan.

LENTIL SOUP WITH BEEF

Steps:

• Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

ITALIAN LENTIL AND BARLEY SOUP

Steps:

• Sort through lentils to remove debris and shriveled beans, then rinse.
• Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
• Pour in broth, water, and tomatoes.
• Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
• Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
• Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.
• When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.

RED LENTIL & BUTTER BEAN SOUP

Steps:

• Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
• Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
• Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
• Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
• Add the drained butter beans to the pan and heat gently.
• Season with salt and freshly ground black pepper and ladle into bowls.
• Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.