teaspoons oil in a soup pot or Dutch oven over
he red lentils and discard any misshapen lentils or stones.
Rinse lentils and
resh tomatoes.
Pick over lentils, place in a sieve and
br>Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt
Boil red lentils and water for one hour.
Chop celery, carrots and garlic.
Add stock and water to pot of lentils.
Add celery, carrots and garlic to pot of lentils.
Bring to boil.
Add tomato paste, cayenne pepper and salt.
Cover and simmer for 45 minutes.
Serve the thick, rich soup and enjoy!
Add more or less stock and/or water depending on how thick/thin you like your soup.
our in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika
Saute onions, carrots, and celery in olive oil.
Place sauteed vegetables, dry red lentils, and broth into large soup pot.
Cover and simmer 1 hour.
Add rosemary, dill, salt, pepper and the juice and zest from 1 lemon.
Simmer approximately another 1/2 hour.
(The zest of the lemon is the yellow layer of the peel. Remove using a zester or a fine grater.).
Add Chardonnay and serve.
Place the chicken in a pan with 4 cups water, the bouquet garni and the brown lentils. Cook over medium heat for about 1 hour. Remove the chicken and the bouquet garni, and add the yellow pepper, green onions and red lentils to the soup. Cook for 10 mins, then add the tomatoes.
Strip the meat from the chicken and chop, then add the meat to the soup. Season with salt and pepper and stir in the chopped parsley.
br>Stir in the tomatoes, lentils and stock and bring to
Heat a large saucepan over medium heat. Cook curry paste, stirring, for 1 min, or until fragrant. Add tomatoes, stock, carrot, celery, potato and zucchini. Bring to a boil then reduce heat and simmer, covered, for 5 mins.
Add lentils to soup mixture and return to a boil. Reduce heat and simmer for 10 mins, or until lentils are just tender. Add peas and return to a boil. Reduce heat and simmer until peas are just tender.
Remove soup from heat and stir in yogurt and cilantro. Serve.
br>
2.Stir in lentils, chicken stock and water with
o a boil. Add brown lentils and split peas. Reduce heat
Add the tomatoes, stock and lentils. Bring to a boil. Reduce
live oil in a large soup pot. I used my large
or 2 mins. Stir in lentils and season with salt, pepper
Heat the oil in a saucepan and saute the garlic for 1 min. Add the lentils, marjoram and tomato paste and saute for 2 mins. Add the stock and savory or sage and bring to a boil. Simmer over low heat, stirring frequently, for 10 mins. Add the celery and simmer for 5 mins. Remove the savory and add the tomatoes. Season and add a pinch of sugar.
To finish, mix together the horseradish and creme fraiche. Ladle the soup into bowls and garnish with marjoram. Serve with the horseradish creme fraiche.
Blend the parsley with 4 tbsp water. Add the eggs and mix briefly. Grease a shallow dish, fill with the egg mixture and place in a hot water bath for about 45 mins until set.
Meanwhile, bring 4 cups water to a boil, add the lentils and crumble in the stock cubes. Simmer for 10-15 mins. Add the cauliflower about 5 mins before the end of the cooking time. Season to taste and add curry powder. Cut the cooled egg into diamond shapes and briefly add to the soup to heat through. Serve hot.
aute an additional minute. Add lentils and 2 cups water; stir
1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
4. Season with salt and pepper to taste and stir in lemon.
Place the red lentils in a colandar and rinse.<