Lentil Soup With Red Vine Vinegar Food

VEGAN LENTIL SOUP

Steps:

• Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.
• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.
• Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.

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.

LENTIL SOUP

Steps:

• In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
• Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
• Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
• Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

GREEK LENTIL SOUP (FAKES SOUPA)

Steps:

• Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
• Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
• Add the garlic, sauté until fragrant (about 30 seconds).
• Pour in the red wine and stir, cooking until it has reduced by about half (about 2 minutes).
• Add the vegetable stock, tomatoes, bay leaves, herbs, salt, pepper, and soaked lentils.
• Stir, bring to a boil, cover, and simmer on low for 30 minutes, or until lentils are tender.
• Turn off heat and stir in the remaining 1/4 cup of extra-virgin olive oil and the red wine vinegar. Taste and adjust seasoning if necessary.
• Serve!

LENTIL SOUP WITH WINE

Steps:

• Heat the olive in pot, then add onion and saute on medium heat until they are golden.
• Add the garlic and saute just until the garlic is softened.
• Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
• If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.

SIMPLE BRAISED FRENCH LENTILS

Steps:

• Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
• Add the wine. Let this cook-off, about 2 minutes.
• Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
• When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
• Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????

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 heavy saucepan cook the carrot, the onion, the garlic, and the bay leaf in the oil over moderate heat, stirring occasionally, until the vegetables are softened. Stir in the broth and the lentils and simmer the mixture, covered partially, stirring occasionally, for 25 minutes. Stir in the ham, the roasted peppers, 2 tablespoons of the parsley, the vinegar, and salt and pepper to taste and cook the soup for 1 minute. Discard the bay leaf, divide the soup between 2 bowls, and garnish it with the remaining 1 tablespoon parsley.

LENTIL SOUP

Steps:

• Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened. Serve soup garnished with parsley.

VEGAN RED LENTIL SOUP

Steps:

• Saute vegetables: Warm 2 tablespoons of the olive oil in a large Dutch oven or pot over medium heat. Add onion and cook, stirring occasionally, until golden brown around the edges, 8 to 10 minutes. Add carrots and celery, cook, stirring occasionally, for 2 minutes to soften.
• Add spices: Use a stirring spoon to push the vegetables to the edges of the pot. Pour the remaining 2 tablespoons olive oil into the middle of the pot, then sprinkle cumin into oil. Once it starts to sizzle, add garlic, thyme, and salt. Cook, stirring frequently, until the garlic is fragrant, 1 to 2 minutes
• Simmer: Pour in the vegetable broth and use a stirring spoon to loosen any brown bits from the bottom of the pot. Add the potatoes and red lentils. Stir to mix. Cover with a lid, increase heat to medium high, and bring to a boil. Once boiling, reduce the heat to maintain a simmer with the lid slightly ajar. Cook, stirring occasionally, until the lentils are soft and potatoes are tender, about 15 minutes.
• Finish and season: Stir in the tomatoes, then bring the mixture back to a boil (keep the lid slightly ajar and increase heat slightly). Once boiling, stir in the Swiss chard to wilt the leaves. Remove from heat. Add red wine vinegar. Taste and season with more salt if needed (see note 5).