Lentil Soup From Ricardo Food

LENTIL SOUP FROM RICARDO

Steps:

• In a casserole, brown onions, garlic and curi powder or cumin in oil.
• Add carrots and sauté 1 minute.
• Add remaining ingredients.
• Bring to boil, cover and let simmer slowly 10 minutes.
• Adjust seasoning.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

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.

INDIAN-STYLE RED LENTIL SOUP

Steps:

• In a saucepan, soften the onion, garlic and carrot in the butter.
• Add the curry powder and cook for 1 minute.
• Add the ginger, broth, coconut milk and tomato paste.
• Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
• Serve with pan-fried flatbread.

LENTIL SOUP

Steps:

• The night before, wash the lentils and let soak overnight covered in cold water.
• Next day, drain the lentils.
• In a large dutch oven or soup pot, saute the diced bacon until golden brown.
• Add sliced onions and diced carrots and saute until the onions are golden.
• Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
• With a grater, grate the peeled potato into the lentil mixture.
• Add the ham bone.
• Simmer, covered, for about 3 hours. The lentils should be tender.
• Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
• To serve at once, add the lemon juice and enjoy!
• To serve the next day, refrigerate soup adn then add the lemon juice and reheat.

LENTIL SOUP

Steps:

• in a large soup pot, heat oil over med heat. add onions, celery and carrots; cook and stir til onions are tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. stir in lentils, add water and tomatoes. bring to a boil. reduce heat, simmer for at least 1 hour. when ready to serve stir in spinach, and cook til it wilts. stir in vinegar, and season to taste with salt and pepper and more vinegar if desired.
• * you can yop it off with a dollop of low-fat cheese or sour cream just before serving.

VEGETABLE LENTIL CREAM/SOUP

Steps:

• Put rack in the center of the oven. Preheat oven to 450°F.
• On a baking sheet, mix all veggies, balsamic vinegar and oil. Add salt and pepper. Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking. Remove skin from the tomatoes and cut in dice.
• In a saucepan, bring to boil the chicken stock, veggies and lentils. Let simmer about 5 minutes or until veggies and lentils are very tender. In a blender, reduce the soup to a creamy puree. Add more stock if needed. Adjust seasoning.
• Serve this soup as a main dish. You can serve a piece of cheese with Naan bread.

LENTIL SOUP

Steps:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

LENTIL PILAF

Steps:

• In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
• You'll need half this recipe to do the Vegetable Lentil Cream/Soup.

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.

RED-LENTIL SOUP

Steps:

• Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
• Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
• Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
• Stir in parsley and season with salt.