Lentil And Vegetable Soup With Dumplings Recipes

LENTIL VEGETABLE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

WINTER LENTIL VEGETABLE SOUP

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

VEGETABLE LENTIL SOUP

Steps:

• Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

VEGETABLE SOUP WITH DUMPLINGS

Steps:

• In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones. , Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender. , For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

SPICY LENTIL VEGETABLE SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
• Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
• Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
• If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

LENTIL AND VEGETABLE SOUP WITH DUMPLINGS

Steps:

• Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with the 8 cups water. Bring to a boil and allow to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon or salt, garlic and black pepper Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils wll both be tender. Taste and add salt if necessary.
• Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils, it will cause the dumplings to disintegrate instead of cooking up into fluffy, glimmering jewels.
• While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
• When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with a teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now cover the pot and let it simmer for 20 minutes. Do not peek. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the soup and partly from the steam. The steam is what makes them fluffy, and the broth is what cooks them through. If you peek while the dumplings are cooking, they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.

LENTIL AND VEGETABLE SOUP

Steps:

• Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
• Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
• Reduce heat and simmer until vegetables are tender (approx 25 minutes).
• Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
• Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.

CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS

Steps:

• In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.