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.
thyme and oregano. Let the soup simmer on low heat for
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
asily.) Discard jalapenos. Process the lentil mixture in a blender or
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
rine.
In a large soup pot, saute the onion in
nd lime juice to the lentil mixture. Mix well and serve
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
Melt 1 tablespoon butter in heavy Dutch oven over medium heat. Add ham; cook 5 minutes, stirring occasionally.
Add 6 cups stock, lentils, chili and savory.
Cover and bring to a boil. Reduce heat and simmer until lentils are tender, but firm to bite, stirring occasionally, for about 30 minutes.
Heat oil in heavy large skillet over medium heat.
Add onions, carrots and bell pepper; stir until vegetables begin to soften, about 5 minutes. Add garlic; cook 2 minutes.
Stir mixture into soup; add enough stock to cover.
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