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.
Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened.
Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.
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
dd the 2 cubes of vegetarian beef flavoured stock.
Add
In a 4-quart Dutch oven, cook onion, celery and garlic in hot margarine until tender.
Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper.
Bring to boiling, reduce heat, cover and simmer for 45 minutes.
Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese.
Serves 5.
In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes.
Simmer uncovered for 15 minutes; until soup thickens and lentils will soft.
ENJOY!
NOTE: If want a stronger flavour, can saute everything except coriander in 2 tbsp of stock before adding to other ingredients.
aste.
Spoon into individual soup bowls and sprinkle with parmesan
br>Bring water, margarine and soup mix to a boil.
Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
Add spinach and simmer 1 minute. Add tomatoes just before serving.
Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.
In a large soup pot, stew pot or dutch
asily.) Discard jalapenos. Process the lentil mixture in a blender or
In saute pan, heat up a little bit of oil and brown meat until no longer pink. Add the onion and saute another 2-3 minutes.
Add the entire can of **UNDILUTED** soup to the meat along with the ketchup. Stir and heat through.
Serve over warmed or toasted hamburger buns. For hungry boys if might be necessary to double or even triple this recipe.
Pass the carton of milk and fight over who is doing the dishes!
NOTE: If by chance the sloppy joe mixture is too watery, stir in about 1/2-1 tablespoon flour and incorporate well.
In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
Stir in water, mushroom soup, and bouillon.
Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
Top each serving with a dollop of sour cream.
4 servings.
Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.