Lentil Soup Recipe 435 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:

• 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.

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:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

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.

GREEK LENTIL SOUP

Steps:

• In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
• Add the water, stock, and the rinsed lentils.
• Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
• Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
• Stir in the spinach and simmer uncovered for 15-20 minutes more.
• Re-check seasoning before serving.

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.

HEALTHY LENTIL SOUP

Steps:

• In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
• Add garlic and freshly ground black pepper; sauté for only 1 minute.
• Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
• Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
• Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.

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.

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 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:

• 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.

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

Steps:

• In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
• Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
• Bring to boil, then boil for several minutes before reducing heat.
• Simmer about 1 1/2 hours, or until lentils are soft.
• Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
• Serve & enjoy.