Lentil And Vegetable Soup In A Bread Bowl Food

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.

LENTIL MUSHROOM SOUP IN SOURDOUGH BREAD BOWLS

Steps:

• Combine the lentils, broth, and bay leaf in a large soup pot. Bring to a boil and cook partially covered for 20 minutes.
• Heat one tablespoon olive oil in a large skillet. Add the carrots, celery, and onion in a large skillet. Cook over medium-high heat for about 7 minutes, stirring often, until they start to brown. Add the garlic and cook for another 30 seconds. Remove from the heat.
• Add the potatoes, mushrooms, and browned veggies to the pot with the lentils. Stir to combine. Mix in the spices. Cook at a steady boil for another 20 minutes or so, until the potatoes and lentils are soft.
• While the soup is cooking, slice each sausage, if using, in half moons. Heat the other tablespoon of olive oil in the same pan you used for the vegetables. Add the sausages. Cook over medium-high heat for 7-8 minutes, tossing often, until the slices are evenly browned.
• Add the rosemary, soy sauce, and browned sausages to the soup pot and stir to combine. Add salt and pepper to taste.
• If using the bread bowls, use a serrated knife to cut a circle in the top of each sourdough boule, kind of like you would a pumpkin. Remove the top, then pull out some of the bread inside to make a bowl without tearing through the crust.
• Ladle the soup into each bowl and serve immediately.

WINTER LENTIL VEGETABLE SOUP

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

WINTER VEGETABLE & LENTIL SOUP

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

LENTIL AND VEGETABLE SOUP IN A BREAD BOWL

Steps:

• Rinse the lentils in cold water and drain well. Rinse the leek well and slice. Peel onion and chop finely. Rinse, peel and dice the carrots and parsnip. Remove the strings from the celery and thinly slice. Heat the oil in a saucepan, add the onion and saute until translucent.
• Add the carrots, parsnip, celery and spices and cook, stirring occasionally until the vegetables are crisp-tender. Add the lentils and stir to combine. Pour in the vegetable broth and simmer over low heat until the lentils are tender, about 45 minutes. Season the soup with salt, pepper and vinegar and serve as desired in small, hollowed out rye breads.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)

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.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

BROWN LENTIL AND VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
• Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.
• Simmer, partially covered, for 15 minutes or until vegetables are soft.
• Add lentils to soup. Cook for 5 minutes or until heated through.
• Sprinkle with parsley and squeeze lemon juice.
• Season with freshly ground black pepper.

LENTIL- VEGETABLE SOUP

Steps:

• Put all ingredients EXCEPT lemon juice in a large pot; stir well so the lentils don't stick to the bottom and burn. Bring to a boil.
• Reduce heat to a simmer and let cook, covered, 45 minutes.
• Stir in lemon juice and serve with bread; or,.
• For a thick and warming stew, stir a few spoonfuls of a leftover cooked grain into each bowl before serving: wild rice, brown rice and millet are all good options. Enjoy!