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
Preheat oven to 375 degrees. Combine all ingredients. If dough seems dry, add just enough water to combine all dry ingredients easily into a moist dough. Put mixture in a greased loaf pan. Bake for 45 minutes. Remove from oven. Spread butter over top of loaf. Place back in oven and bake for another 10 to 15 minutes.
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.
In a large soup pot, stew pot or dutch
Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
Serve with toasted pita triangles or oyster crackers and enjoy.
If using water, flavour with soup mix. Cover pot and simmer
In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
Cover& cook on low 8 hours or until lentils are tender.
Remove beef from bones, shred and and return to pot.
Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.
o high; add potatoes to soup and boil until tender, about
aste.
Place all but 1 cup of the soup into a
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.
large Dutch oven or soup pot over low heat.
In a pot put enough oil to cover the bottom of pot.
Saute garlic until cloves begin to become transparent or brown.
Remove from pan.
Add lentil soup, tomato sauce, salt and pepper.
Cook for 1/2 hour.
Cook, drain and add pasta to all the sauce.
Mix well and let stand for 5 minutes.
Serve with grated Parmesan cheese.
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.
tick blender to puree the soup or in a blender or
In a large pot, put all the ingredients with enough water to cover.
Let it boil until tender.
Put mixture through a sieve and then return to pot.
Heat; add
1 tablespoon of butter.
Put in soup bowls and add croutons on top.
Place lentils and 4 cups of water in 3 quart casserole. Bring to a boil in microwave. Cook two additional minutes.
Let stand covered for 1 hour.
Pour 4 cups water, carrots, potato, onion, celery, and salt into lentil casserole.
Cook, covered, 15 minutes.
Stir casserole, then add sausage.
Cook 20 minutes or until vegetables are barely tender.
Remove and cool sausage. Melt oleo.
Blend in flour stirring gradually into soup until smooth. Skin, then slice sausages.
Mix into soup mixture.
ombined.
Add to the soup, stirring constantly to combine.