Lentil Soup Ii Recipe 45 Food

HEARTY LENTIL SOUP II

Steps:

• In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
• Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

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 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.

CREAMY LENTIL SOUP II

Steps:

• In a large saucepan heat up the olive oil on medium heat. Saute the onion and garlic until softened.
• Add the lentils, rice, broth, water, salt, pepper and bay leaf. Cover and simmer 30 minutes.
• Scoop out 1 cup of the lentil mixture and set aside. Remove bay leaf.
• Puree the soup in the saucepan using an immersion blender. Process until smooth and creamy. (You could also use a blender or food processor to do this. It will be necessary to puree the soup in batches.).
• Return the reserved 1 cup of soup to the pan and stir in the cream. Season to taste with salt and pepper. Heat through on *low-medium* but no higher than *medium heat* so as to avoid burning the soup!
• For each serving garnish with marjoram, parsley and croutons. Serve lemon slices on the side.

LENTIL SOUP

Steps:

• Combine chicken stock and crushed garlic in a large pot, and stir, on high heat. Once the contents come to a near boil, and washed and drained lentils to pot. Cover the pot, and stir every few minutes to prevent sticking.
• In a heated frying pan on medium high heat, add olive oil. Once the oil is thoroughly heated, add chopped carrots and cook until carrots have softened. Add onions to the cooked carrots, and cook until the onions are translucent. Use a potato masher to mash the carrot and onion mixture while over heat, to release the flavor. Continue to cook for 3-4 more minutes.
• Once the lentil and stock mixture has cooked for 20 minutes, and mashed carrots and onions to the pot and combine. Add tumeric, cumin, salt and pepper, and the juice of two large lemons to the pot. The soup will turn yellow within the next few minutes due to the addition of the tumeric. Allow soup to cook for another 15 minutes and serve.

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 VEGETABLE SOUP

Steps:

• Heat the oil in a large pot or dutch oven over medium heat.
• Add the onion and garlic.
• Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
• Add the lentils, broth, bay leaf, and pepper.
• Stir to mix well.
• Bring to a boil.
• Reduce the heat to low.
• Cover and cook for 40 to 45 minutes, or until the lentils are tender.
• Pour half of the mixture into a bowl and set aside.
• Pour the remaining mixture into a blender or food processor.
• Blend or process until smooth.
• Return the puree to the pot.
• Add the celery, cabbage, and carrot.
• Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
• Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
• Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
• Remove and discard the bay leaf.

LENTIL SOUP

Steps:

• 1. Saute carrot, celery, garlic and red pepper flakes in olive oil and butter for about five minutes to soften.
• 2. Add tomatoes, lentils, broth, 1 teaspoon marjoram and bring to a simmer.
• 3. Partially cover and simmer for 45 minutes to 1 hour, stirring occasionally.
• 4. When lentils are done to your liking, add remaining ingredients and simmer for just a few minutes more.