Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
o 8 minutes.
Add soup and kielbasa. If necessary, thin
br>Pour both cans of soup into a 2-quart pot
hickpea puree and butter to lentil soup. Season to taste with salt
inutes, stirring once. Add the lentil soup and tomatoes with liquid.
BASIC CHICKEN SOUP:
Place chicken pieces and
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
thyme and oregano. Let the soup simmer on low heat for
he bottom of each small soup bowl.
Plunge the trefoil
In a large soup pot, stew pot or dutch
asily.) Discard jalapenos. Process the lentil mixture in a blender or
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Soak the lentils in the water for 2 hours.
Place (water included) in soup pot, and add the soup stock, potato, carrots, vinegar, salt and cloves.
No pepper!
Cook over low heat for 3 hours, and serve with sherry and Parmesan cheese in a bowl.
nd lime juice to the lentil mixture. Mix well and serve
tick blender to puree the soup or in a blender or
Heat oil in a large saucepan over high heat. Add soup mix, garlic and bacon. Cook, stirring, for 5 mins, or until vegetables soften. Add lentils and stock. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until lentils are tender and soup has thickened. Season to taste.
Serve soup sprinkled with herbs.
If using water, flavour with soup mix. Cover pot and simmer
Melt 1 tablespoon butter in heavy Dutch oven over medium heat. Add ham; cook 5 minutes, stirring occasionally.
Add 6 cups stock, lentils, chili and savory.
Cover and bring to a boil. Reduce heat and simmer until lentils are tender, but firm to bite, stirring occasionally, for about 30 minutes.
Heat oil in heavy large skillet over medium heat.
Add onions, carrots and bell pepper; stir until vegetables begin to soften, about 5 minutes. Add garlic; cook 2 minutes.
Stir mixture into soup; add enough stock to cover.
Rinse and cook lentil peas in large soup pot according to package directions with marrow bone and peeled onion.
Remove onion and bone after 1 hour and discard.
Add carrots and simmer for an additional hour, adding more water if necessary and stirring occasionally.
Add potato and hot dogs and simmer an additional 30 minutes until desired consistency.
Season with salt, pepper and thyme to taste.