ive more of a traditional middle eastern dessert taste (I personally can
nd serve.
FOR THE MIDDLE EASTERN RICE: Prepare the rice as
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.
rom stove and puree the soup, then back on the stove
if using it.
Simmer soup for another 15-20 minutes
ith the simmering and the soup was a pretty strong loomi
Cut cucumbers into cubes, set aside.
In medium bowl add all other ingredients into bowl except for olive oil.
Mix well until no clumps.
Add cucumbers and mix well.
Garnish with olive oil on top.
*If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
Enjoy.
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.
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.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place oil in a sauce or soup pot on medium heat.
After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.
thyme and oregano. Let the soup simmer on low heat for
Prepare the meaty stew or soup. In a large pan, put
dd some of the reserved lentil cooking water if mixture seems
the cilantro leaves and the Middle Eastern red pepper. Stir in well
Rinse lentils, discarding and stones, or blemished lentils; drain.
Heat oil in a large saucepan over medium-high heat until hot.
Add onion and bell pepper, cook and stir 5 minutes or until tender.
Add cumin and ground red pepper and stir 1 minute.
Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
Cover and simmer 20 minutes.
Stir in salt and simmer 10 minutes more or until lentils are tender.
Stir in lemon juice and serve.
Wash and drain lentils.
In a large pot, combine all ingredients.
Bring to a boil, then let simmer on medium/low for about 35 minutes.
Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
Serve in with lemon wedges, on side.
Enjoy!