Anyone have a good recipe for lentils soup?!
Answers: please no meat! thanks I have pototes anf carrots that i would like to add in the soup.
Yes
Ingredients 2 Tbsp olive oil
2 cloves garlic, crushed
2 large onions
2 sticks celery
1 carrot
1 potato chopped
4 sbsp soy sauce
half tsp garlic powder, basil, paprika and sea salt
qauter tsp cumin and oregano
10 cups water or stock (2 Massel "beef style" stock cubes - vegan)
can tomatoes
one and a half cups brown lentils
Instructions Fry vegetables in oil till tender, about 7 mins, then add soy sauce and the seasonings and fry a little longer. Add stock, tomatoes and lentils and simmer for an hour or so til lentils are really soft.
Serve with herb or garlic bread
Tomato & vegetable red lentil soup
Ingredients (serves 4)
2 tsp olive oil
450g pkt Woolworths fresh soup mix
1 garlic clove, crushed
800g can diced Italian tomatoes
3 cups (750ml) vegetable stock
1/2 cup (115g) red split lentils
Salt & freshly ground pepper
Coriander sprigs, to serve
Crusty bread, to serve
Method
Heat the oil in a large saucepan over a medium heat. Add the soup mix and cook until softens slightly. Add the garlic and cook for 30 seconds.
Add the tomatoes, stock and lentils, and bring to the boil. Reduce the heat to medium-low and simmer uncovered for 15-20 minutes or until the lentils are tender. Season well with salt and pepper.
Ladle into serving bowls. Top with coriander sprigs and serve with crusty bread.
Ever had it ethiopian style? they know how to do their lentils over there...
http://blog.fatfreevegan.com/2006/11/eth...
Lentil Soup Recipe
From What's Cooking America by Linda Stradley and Andra Cook (Falcon Pub)
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You won't believe how easy it is to make this hearty and heart-warming lentil soup. Ham is used for flavoring, but you may substitute bacon, if you wish. Recipe may be frozen.
INGREDIENTS:
Ham or bacon pieces to taste
2-1/2 cups or 1 (16-ounce) package dried lentils
6 cups chicken broth
1 large onion, chopped
1/2 cup grated carrots
4 Tbsp butter or margarine
1 tsp dried thyme, crushed
1/8 tsp ground nutmeg
Salt and white pepper to taste
PREPARATION:
In a large soup pot over medium-high heat, combine ham or bacon pieces, lentils, and chicken broth; bring just to a boil. Reduce heat to low and simmer 1 to 1-1/2 hours or until lentils are soft.
Remove 2 cups of cooked lentils and place into food processor or blender bowl; let cool 5 minutes (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). After cooling, whirl until pureed. Stir pureed lentils into soup mixture.
In a medium frying pan over medium-high heat, saute onion and carrots in butter or margarine until limp, but do not brown; add to lentils. Add thyme, nutmeg, salt, and white pepper. Simmer another 30 minutes. Remove from heat and serve in soup bowls.
Yield: 6 servings
"Lentil Soup"
1 Can Tomato Sauce
16 oz Water with Vegetable Bullion
2 Small Potatoes
3 Carrots
3 Celery Sticks
? Large Onion
Thyme, Pepper
8 oz Lentils
Chop onions, garlic; lightly brown in sauce pan, and set aside.
Boil water, and add bullion cube.
Add chopped potatoes first, then carrots, celery, onion, then garlic.
Add tomato sauce, lentils, thyme, and pepper.
Cover and simmer for 30 minutes
*serves 6
"Lentil Vegetable Soup"
2 Cups Dried Lentils (Picked Over and Rinsed)
1 Cup Large Onion (Chopped Finely or Pureed)
6 Stalks Celery (Chopped Finely or Pureed)
3 Carrots (Diced)
1 Can (1 lb) Stewed Tomatoes
1 TB Mixed Herbs (Parsley, Oregano, Rosemary, etc.)
1 tsp Garlic Powder
Ground Pepper to Taste
A Few Sun Dried Tomatoes, Minced
1 Package Onion Soup Mix (Optional)
Water
8 ounces Fresh or Frozen Large Cut Spinach
Hot Sauce (Optional)
Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes, and soup mix in a large soup pot.
Cover with water and simmer for one hour until lentils are tender.
Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts.