hickpea puree and butter to lentil soup. Season to taste with salt
r water. Pour the soup into your soup bowls with a ladle
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.
In a large soup pot, stew pot or dutch
o 8 minutes.
Add soup and kielbasa. If necessary, thin
Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
Add water and bring to a boil.
Add lentils and basil and return to a boil.
Reduce heat, and simmer, covered, for 30 minutes.
Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
Add potato and simmer, covered, for another 10 minutes.
Add green beans, zucchini, parsley, garlic, salt, and pepper.
Return to a boil and simmer 5 minutes longer or until vegetables are tender.
Serve.
cup solids from the soup and puree them with garlic
sweet potato cubes, brown and green lentils, thyme, salt, pepper and
o add potatoes to this soup, making it more hearty. This
minutes. Place 3 cups lentil mixture in a blender or
large Dutch oven or soup pot over low heat.
cups water in a soup pot or dutch oven. Bring
In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).
ombined.
Add to the soup, stirring constantly to combine.
br>Remove 3 cups of soup and blend with hand blender
In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
Stir in chopped parsley before serving.
To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.
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.
he oil in a large soup pot or dutch oven. Add
f using.
Garnish the soup with one or all , a
saute the onions and garlic in oil, add all rest of ingrediants, bring to a boil and then simmer for 45-60 minutes, add hot sauce and enjoy,.