Lentil Soup With Garlic Bread Food

GARLIC LENTIL SOUP

Steps:

• Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
• Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
• Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
• You can thin the soup out if you like with a little stock or water before serving.
• To freeze: Freeze in a rigid container.
• To reheat: Thaw and heat through.

LENTIL SOUP IN BREAD BOWLS

Steps:

• Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
• Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
• Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
• Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

EMERIL'S GARLICKY BREAD SOUP

Steps:

• In a large saucepan, over medium heat, add the olive oil.
• When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
• Season with salt.
• Saute until slightly caramelized, about 6-8 minutes.
• Stir in the stock.
• Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
• Turn the heat up and whisk in the bread and cream.
• Continue whisking until the bread has dissolved into the soup, about 10 minutes.
• With a hand-held blender, puree the soup until smooth.
• Whisk in the cheese.
• Season with salt and pepper.
• Ladle into individual soup bowls and serve.
• Garnish with parsley.

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.

TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN

Steps:

• Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
• Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
• Stir in the lemon juice, taste, and reseason if necessary.
• Ladle into soup bowls and drizzle with olive oil to serve.
• Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
• Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.

GARLIC LENTIL SOUP

Steps:

• Take a deep cooking pan,add the lentil bean and water. Cook for 20 mins until lentils turn soft. Add the carrots and canned Beans too after the red lentils are boiled. You may need little more water if water is evaporated. Allow carrots and Canned beans to cook in along with lentils.
• Now take a another pan, Fry the chopped onions and garlic(just take 6 chopped garlic while frying and keep the 1 extra separately)in olive oil until the flavor comes out. It should take about 2-3 minutes Add the garlic and onions to the boiling beans,carrots and lentils. The flavor of onions and garlic will seep in/.
• Add ground cumin,pepper and Red pepper to the lentils and veggies. The raw garlic that has been set aside should be chopped and added at this stage along with the spices. Also add 1 tsp of Olive oil to the veggies.
• Allow all of the above to blend in for few mins approx 5-6 minutes
• Turn off gas,Add the above in a blender and make a puree. Garnish with Cilantro if you wish to.
• At the end of it all, Right before serving you can add a spoon of Butter to the soup and serve!

GARLICKY LENTIL SOUP

Steps:

• Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
• Serve soup drizzled with oil and vinegar.

MEXICAN LENTIL SOUP WITH ROASTED GARLIC AND CHILIES

Steps:

• To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
• Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
• While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
• Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
• Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
• Enjoy!