Smells So Good Lentil Soup Food

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.

SMELLS SO GOOD LENTIL SOUP

Steps:

• Cook the potatoes a little over half way before chopping. (I microwave them on high for about 5 minutes.).
• In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Saute until onion is tender. Stir in potatoes, garlic, oregano, basil, and pepper. Cook for 1-2 more minutes.
• Stir in water, broth, tomatoes, tomato juice, and bay leaves. (The liquid added should total 8 cups.) Bring to a boil. Add lentils and return to a boil. Reduce heat and simmer uncovered for at least 1 hour.
• Cook frozen spinach separately, by the package directions, or skip this step if using fresh spinach. Add the spinach and vinegar to the soup in the last 5 minutes of simmering.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

RED LENTIL SOUP (CROCK POT)

Steps:

• Presoak lentils in 3 times amount of water. Bring to a boil, reduce heat and simmer 90 minutes.
• Please drained presoaked lentils in crock pot.
• Add vegetables, water and seasonings.
• Cook on low 8-12 hours.
• Serve as is, or add about a cup of cream for a lovely creamed soup.

SOUP WITH ORANGE LENTILS AND ORANGE VEGETABLES

Steps:

• 1. Heat oil in a large soup pot. Add onion, saute for several minutes, and then add garlic and hot pepper.
• 2. Add sliced carrots and sweet potato and continue to saute for 5-7 minutes longer.
• 3. Add soup stock, pumkin and lentils. Bring to a boil, cover and reduce heat.
• 4. Cook over a low heat for approximately 30 minutes, or until vegetables and lentils are soft.

LENTIL NOODLE SOUP

Steps:

• In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
• Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
• Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
• Then add in the pasta stir and cook until pasta is tender.
• Simmer until ready to eat.
• Serve in bowls and sprinkle with Parmesan cheese if desired.

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.

LENTIL SOUP

Steps:

• in a large soup pot, heat oil over med heat. add onions, celery and carrots; cook and stir til onions are tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. stir in lentils, add water and tomatoes. bring to a boil. reduce heat, simmer for at least 1 hour. when ready to serve stir in spinach, and cook til it wilts. stir in vinegar, and season to taste with salt and pepper and more vinegar if desired.
• * you can yop it off with a dollop of low-fat cheese or sour cream just before serving.