Lentil Soup For Students Food

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

LENTIL SOUP III

Steps:

• In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

LENTIL SOUP FOR STUDENTS

Steps:

• Dump the lentils in your largest pan and add a LOT of water (at least 750 ml to start with).
• Crumble in the stock cubes, and add the onion, preferably grated (if not, then very very finely chopped). If you like garlic, add as much crushed garlic as you feel like.
• Cover and start cooking over a high heat.
• Now for the technique (blender-free): when the water starts boiling, the lentils will start fluffing up and turning yellow. You have two tasks: to stir briskly and frequently (to prevent sticking AND to break up the lentils), and to add about a cup of water every time the lentils seem to have absorbed most of the liquid (if it's boiling water from the kettle, you do save time). An MP3 player is a useful accessory here while you stand by the pot.
• After about 30 minutes, the lentils should have gone from yellow to beige, and have lost their lentil-like form - they should have pretty much broken up and dissolved. This is NOT a recipe for smooth, liquid soup involving hours of painstaking rubbing through a sieve - at this point, you CAN use a blender or even electric hand whisk for a smoother soup - but I much prefer this more rustic version where you can actually feel the texture of the lentils.
• Stirring all the time, add enough water for the soup to reach the consistency you prefer - it's supposed to be thick, so it's better not to go over the top!
• Now you can add salt to taste. My downstair neighbours liked to add a hefty dose of red chilli flakes, but I always feel that the simpler you keep this, the better.
• Just before serving, or after you've ladled the soup into bowls, you can add a drizzle of olive oil.
• Serve with plenty of bread and a plate of lemon wedges - lemon is absolutely perfect squeezed over this soup.
• You now have a large potful of extremely cheap, nourishing and tasty soup to heat up for days to come!

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.

LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)

Steps:

• Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
• Cook vegetables 10-15 minutes, until softened.
• Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.

LENTIL SOUP RECIPE BY TASTY

Steps:

• In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
• Add carrots and potatoes, and sauté for 3 minutes.
• Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
• Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
• Remove bay leaf and add salt and pepper to taste.
• Enjoy!