Lentil Soup Recipe 475 Food

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:

• 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.

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:

• 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:

• 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

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

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.

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.