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.
1/2 hours.) This soup can be served cold, warm
Wash the lentils and drain well.
Fry the onions in the olive oil until golden brown.
Add the lentils; season them with the salt, pepper and ground cumin.
Cover the whole with water.
Boil; then let them cook on medium heat until well done.
Puree them or pass them through a food mill.
The soup must have a thick consistency, but if you prefer it thinner, you could add a little water.
Serve with the squares of Lebanese bread as croutons.
Try also a squeeze of lemon in each serving.
he garlic mixture into the soup. Season with salt to taste
In a large soup pot, stew pot or dutch
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 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.
cup solids from the soup and puree them with garlic
Heat the oil in a soup pot over medium heat. Add
ut 1 cup of the soup into a blender or food
or 10 minutes.
Place lentil mixture, cumin, and pepper into
minutes. Place 3 cups lentil mixture in a blender or
large Dutch oven or soup pot over low heat.
Add olive oil to a soup pot. Over moderately high heat, brown soup bone. Add onion and garlic and cook over moderately low heat until onion is transparent.
Add 2 cups water and the tomato sauce and simmer until beef is tender.
Add spices, potato and lentils and the rest of the water and simmer over low heat until the lentils have lost all definition and potatoes are tender, approximately 25 minutes.
Season to taste. I added 1/2 tsp of salt which seemed about right for me.