Mediterranean Sun Dried Tomato Lentil Soup Food

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 SUN DRIED TOMATO-LENTIL SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add onions and garlic; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add carrots, lentils and dry seasonings; mix well. Cook 2 min., stirring frequently.
• Stir in crushed tomatoes, then tomato juice; bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally and adding kale for the last 2 min.
• Remove from heat. Stir in lemon juice.

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 SALAD

Steps:

• Rinse the lentils. In a medium saucepan, bring the lentils, 4 c water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes or until tender, stirring occasionally.
• While the lentils are simmering, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate small (non-metallic) bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain them and mince. Add to the chopped vegetables.
• Drain the lentils and discard the bay leaves. Let cool, then remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.
• Serve immediately, or cover and chill to serve later.

WARM LENTIL SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
• In a medium saucepan, bring 2 quarts water to a boil.
• Add the lentils and boil, uncovered for 15 minutes.
• Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
• Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
• In a heavy skillet over medium heat, warm the remaining oil.
• Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
• Add the garlic and cook 2 minutes longer.
• Stir the vegetables into the lentils.
• Drain the tomatoes, slice them into quarters.
• Add them to the lentil mixture.
• Season the salad with vinegar and add salt and pepper to taste.
• Garnish with chopped parley. Serve.

LENTILS WITH SUN-DRIED TOMATOES AND FETA

Steps:

• In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
• Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
• Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.

MEDITERRANEAN LENTIL SALAD

Steps:

• Rinse the lentils thoroughly.
• Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.
• Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.
• In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.
• In a large bowl, add the celery, bell peppers, onions, and parsley.
• In another smaller bowl, whisk together the dressing ingredients until smooth.
• When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.
• Drain the lentils, discarding the bay leaves.
• Add the lentils and dressing to the vegetables; toss to coat.
• Serve immediately or cover, chill and serve later.

MEDITERRANEAN TOMATO LENTIL SOUP WITH SPINACH & KALAMATA

Steps:

• Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
• Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
• Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!