Mediterranean Lentil Soup Food

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

MEDITERRANEAN LENTIL SOUP

Steps:

• If you have time, soak the lentils overnight in a bowl with lots of water. If not, put the lentils in a large pot and cover them with water. Boil for 2-3 minutes, rinse and drain. Clean the pot, put 5 cups of water (or vegetable stock) over medium heat.
• Add the lentils, the onions, garlic, carrots, celery, and bay leaves. Cover the pot and simmer over medium to low heat for 30 minutes. Soaking and sprouting reduce considerably the cooking time. If the lentils are soft enough, proceed immediately to the next step.
• Add the passata or chopped tomato and/or the dissolved tomato paste*. Add the turmeric and cumin and season to taste. Simmer for another 15 minutes until the lentils are soft.
• Adjust the amount of water/vegetable stock whether you like watery soup or thick soup. If you add more liquid, it should be hot. Add the olive oil 2-3 minutes before you remove the pot from the heat.
• Serve each plate with 1 tablespoon of red wine vinegar.

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.

MEDITERRANEAN LENTIL SOUP

Steps:

• Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
• Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
• Add the bell pepper and saute for a minute or two longer.
• Add the onion mixture to the lentils. Simmer 15 minutes.
• Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
• Stir in the cilantro; remove dish from heat.
• Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
• Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.

CROCK POT MEDITERRANEAN CURRIED LENTIL SOUP

Steps:

• Preheat a cast iron pan or heavy frying pan over medium heat. Heat the olive oil.
• Add the onions and garlic and saute for 3-5 minutes until they begin to brown.
• Add the carrots and portobellos and saute for another 3-5 minutes until the mushrooms begin to absorb the oil. Season this step with 1/2 tsp pepper and salt to taste.
• Add the tomato paste and stir just to combine the vegetables.
• In the bottom of your crock pot, add the curry powder, oregano, thyme and remaining pepper. Add the sauteed vegetables and lentils and mix well.
• Pour in the can of diced tomatoes and stock. Stir to combine and add salt to taste.
• Cook in a crock pot on high heat for 6 hours.
• Garnish with cilantro and serve with crusty bread. Enjoy!