Lentil Soup With Garlic Bread Recipes

LENTIL SOUP WITH GARLIC BREAD

Steps:

• To prepare the soup:
• In a large pot bring the stock to the boil, add the lentils bring to the boil and simmer gently while preparing the rest of the vegetables. (lentils are high in protein so once they boil some scum might gather on the surface of stock, just remove it with a spoon)
• While lentils are simmering, finely chop the onions. Heat the oil in a pan, fry the onions until soft and add to the lentils.
• Peel the remaining vegetables, grate on a coarse grater and add to the pot. Allow all to simmer till the lentils soften (1 hour from originally bringing the lentils to the boiling)
• Once lentils are soft add the tomato puree, pressed garlic, and the marjoram. Leave to simmer for further 10 minutes, add salt and pepper to taste. Serve garnished with parsley. Best served with garlic bread
• To prepare the bread:
• Cut the petit pains lengthwise through the middle without cutting through the crust on one side to leave them closed. Bake the rolls following instructions on packaging. Once out of the oven they'll open easily. Turn on the grill to medium heat and while it preheats spread butter on the hot rolls, place slices of garlic evenly on the melted butter, cover with cheese and grill till cheese is melted to your liking. While hot sprinkle with parsley so it melts into the cheese and enjoy with your soup.

LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

GARLIC LENTIL SOUP

Steps:

• Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
• Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
• Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
• You can thin the soup out if you like with a little stock or water before serving.
• To freeze: Freeze in a rigid container.
• To reheat: Thaw and heat through.

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.

GARLICKY LENTIL SOUP

Steps:

• Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
• Serve soup drizzled with oil and vinegar.

MEATBALL LENTIL SOUP

Steps:

• Combine water, tomatoes, chicken broth, cilantro, serrano pepper, garlic, cumin, and 1/4 teaspoon black pepper. Bring to a boil. Add lentils and onion and return to a boil. Cover, reduce heat to low, and let simmer, stirring after 10 minutes, about 25 minutes total.
• While soup is simmering, mix ground beef, rice, bread crumbs, milk, garlic powder, remaining 1/4 teaspoon pepper, and 1/4 teaspoon salt together in a bowl. Mix to combine and form into small meatballs. Add to the pot, making sure they are covered with liquid, adding a small amount of water if necessary.
• Bring to a boil, cover, and let simmer for 10 minutes. Stir gently; add potato and carrot and cover. Let simmer until tender, 10 to 15 minutes. Taste and adjust salt if necessary.