HEARTY LENTIL SOUP
Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 643mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 9g fiber), Protein 7g protein.
HEARTY LENTIL SOUP I
This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
- In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 36 g, Fat 7.7 g, Fiber 16.5 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 325.4 mg, Sugar 2.7 g
HORST MAGER'S CHEESE FONDUE
In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun!
Provided by p.vande
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water, wine, butter, and seasoning to a boil.
- Remove from heat and add cheese, setting the pot into a double boiler.
- Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
- Adjust thickness by adding more wine or cheese.
- Lightly toast bread cubes in the oven.
- Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
HEARTY LENTIL SOUP
Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, saute the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 32.9 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 10.2 g, Protein 11.5 g, SaturatedFat 4.3 g, Sodium 335.9 mg, Sugar 4.8 g
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Maryellen
Categories Lentil Soup
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
- When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
HEARTY LENTIL SOUP II
This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley.
Provided by Judith Webster
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
- Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.
Nutrition Facts : Calories 808 calories, Carbohydrate 115.3 g, Fat 19.5 g, Fiber 40.4 g, Protein 32.2 g, SaturatedFat 2.5 g, Sodium 1250.8 mg, Sugar 19.8 g
HEARTY HEATLTHY LENTIL SOUP
This is very healthy low cal soup that will fill you and warm you on a cold day . Shredded chicken breast or spicy sausage are optional .
Provided by Hungry Dave
Categories Lentil
Time 1h
Yield 12 Bowls, 12 serving(s)
Number Of Ingredients 15
Steps:
- 1 . Chop onion , carrots , celery and red peppers into 1/4 inches pieces . Cut jalapenos in half and remove seeds then mince with the garlic .
- 2 . In a large sauce pan heat olive oil on medium heat . Add onion , carrots , celery , red peppers and jalapeno with garlic . Stir fry till slightly soft . Add the lentils , corn , broth , chili powder , cumin , oregano ,salt and pepper . Bring to a boil stirring often . Cover and reduce heat . Simmer till lentils are soft and vegetables tender , approx 40 minutes . Season to taste . For thicker soup , add a few cups to a blender or food processor .
- 3 . Serve with French bread or baguette .
Nutrition Facts : Calories 178.4, Fat 2.2, SaturatedFat 0.3, Sodium 134.4, Carbohydrate 31, Fiber 12.5, Sugar 4.5, Protein 10.3
HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)
This is a fondue that used to be available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan, or not, you simply must try this very easy to make favorite.
Provided by EDMISTON99
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- cut cheese stack into cubes.
- In bottom of double boiler, start water boiling.
- In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
- Place top of double boiler on bottom and place cheese cubes in wine mixture.
- Stir with wooden spoon until cheese completely melts.
- If too thick, add more wine.
- Place in fondue pot and keep hot.
- Serve with toasted rye and French bread, and a favorite sausage.
- Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
- Cut sausage into 1/2 inch slices and brown in skillet.
- Serve with fondue.
- This is also great with Apples, Celery, Cauliflower, use your imagination.
Nutrition Facts : Calories 942.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 69.4, Sodium 1920.4, Carbohydrate 99.4, Fiber 6, Sugar 7.4, Protein 33
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