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How To make Gentle Lentil Soup
2 1/2 c Lentils, rinsed and drained
7 c Water or stock
2 md Onions, chopped
3 Cloves garlic, minced
Juice of one lemon Salt and pepper to taste 2 Stalks celery, chopped
2 tb Olive oil
1 Or 2 bunches spinach, chard,
-or collards, washed and -chopped From "Meals Without Squeals" by Christine Berman & Jacki Fromer. coarsely 1. Saute onions, garlic and celery in the olive oil, 5-10 min.
2. Add lentils, and water or stock and simmer until lentils are very
soft. If necessary, add more water to get soup to desired consistency. 3. Add greens, salt and pepper. Simmer for 10 more minutes or until
greens are tender. 4. Stir in lemon juice right before serving.
Serves 16 preschool or 12 school-age children. 1 meat alternative Posted by Theresa Merkling.
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EASY DETOX LENTIL SOUP ‣‣ healthy vegan dinner idea
Let's make the BEST detox lentil soup ever! This healthy vegan soup is packed with flavor and spices. It's got a Moroccan theme with the flavor and couldn't be easier to make. Comes together in about 40 minutes and uses just one pot!
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✧ DETOX MOROCCAN LENTIL SOUP ✧
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Red lentil Soup with spinach and Rustic Texture for the best comfort food
This red lentil soup is made with chicken or vegetable stock so it's equally great for vegetarians. Also for vegans without the yogurt. Perfect on a cold day as it's comfort food at its best, have it with grilled toasty bread drizzled with olive oil by the open fire.
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Lentils a la Dijonnaise (mustard and bacon lentils) one pot, super easy to make
A super easy one pot french style lentils recipe to try while stuck at home. delicious green lentils cooked with smoked pork belly, carrot onions and finish off with Dijon mustard.
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300 grams green lentils (10 oz)
1 litre water (4 cups)
1 carrot
1 onion
2 cloves
150 grams of smoked pork belly (5 oz)
2 tablespoons Dijon mustard
salt and pepper to season
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French Green Lentil Soup Recipe
French green lentil soup is a healthy dish that doesn’t compromise at all on flavor! Join Eric from Simply Elegant Home Cooking as he demonstrates his recipe for this classic dish! While other types of lentils can be substituted, Eric prefers French green lentils as they hold their shape and firmness the best. The earthy flavor of the lentils is highlighted by frying some bacon in the pot before the rest of the soup is built. From there, multiple layers of flavors are built by adding vegetables, tomato paste, white wine, and chicken stock.
Ingredients:
-1 cup French green lentils, rinsed
-3 strips bacon
-1 white onion
-2 stalks celery
-2 carrots, pealed
-1 tablespoon neutral oil
-1 tablespoon tomato paste
-1 can (14.5 ounce) diced tomatoes, drained
-3 cloves garlic
-1 tablespoon fresh thyme
-1 bay leaf
-1/4 teaspoon crushed red pepper flakes
-6 cups chicken stock
-1/2 cup dry white wine
-1 teaspoon good quality balsamic vinegar
-5 ounces baby spinach
-salt and pepper to taste
-toasted baguette slices, for serving
Directions:
-Bring a large pot to temperature on medium heat. Add in the oil, then add in the diced bacon. Fry, stirring constantly for about 5 minutes or until bacon is crispy.
-Add in the onion, celery, and carrots. Season with salt and pepper. Cook for another 5 minutes or until vegetables have softened, stirring occasionally.
-Add in the garlic, thyme, tomato paste, and red pepper flakes. Cook for another minute stirring constantly.
-Add in the diced tomatoes. Cook for another minute stirring constantly.
-Add the bay leaf and the lentils. Season with more salt. Stir to incorporate. Turn the heat down to low and place a lid on the pot. Cook for 8 minutes or until the lentils have darkened.
-Remove the lid, deglaze with the white wine. Turn the heat up to high until a simmer is reached.
-Add in the chicken stock and bring the soup to a boil.
-Once a boil is reached, turn the heat down to low, partially cover the pot, and cook for about 30 minutes or until desired texture is achieved with the lentils.
-Once desired texture is achieved, process 2 cups of the soup in a food processor for about 30 seconds and pour the mixture back into the soup pot. Stir to incorporate.
-Add the balsamic vinegar and then the baby spinach. Allow the spinach to wilt for about 2-3 minutes then serve with the baguette and enjoy!
Cream of Lentil Soup | Everyday Gourmet S11 Ep69
As seen on Everyday Gourmet.