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
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
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.
thyme and oregano. Let the soup simmer on low heat for
In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
Add the lemon juice and spices, and stir well.
Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
Serve and enjoy.
Warm the oil in a soup pot/dutch oven. Add in
In a large soup pot, stew pot or dutch
asily.) Discard jalapenos. Process the lentil mixture in a blender or
nd lime juice to the lentil mixture. Mix well and serve
o.
Next add the vegan cream cheese to the bean
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
Rinse lentils in cold water until clear.
In large 6 quart saucepan, fill 3/4 with water.
Add lentils, tomato sauce, potatoes, onion, bacon, and seasonings.
Fill almost to top with water. Bring to boil.
Reduce heat to simmer,
Simmer 1-1/2 hours--the longer on low simmer the better the soup.
Stir occasionally.
Adjust seasonings to taste.
n. To re-volumize the soup add the same amount of
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.