Mias Lentil Soup Recipes

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. 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 simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Steps:

• Quarter one of the onions, cube 3 carrots and 2 parsnips into 1/2 inch cubes.
• In a large stock pot, bring 2 quarts water, beef, salt, quartered onions and cubed carrots and parsnips, bay leaves, allspice berries and peppercorns to a slow boil.
• Boil until meat falls apart, about 2 hours.
• If it's not enough water, add some more water.
• Get meat, spices and vegetables out, discard the vegetables and reserve the meat.
• Finely chop the bacon and second onion and fry in a skillet until onions are slightly browned and bacon is crisp. Set aside.
• Add lentils to stock, bring to a boil. Meanwhile, cube remaining carrot and parsnip into 1/2 inch cubes. Depending on how long the lentils need to boil (20 to 45 minutes), add the vegetables 20 minutes before lentils are done.
• Cube potatoes (about 1/2 inch thick) and add 15 minutes before end of cooking time.
• Cube the beef, add 10 minutes before end of cooking time along with the fried onion and bacon.
• Chop frankfurter and add, boil five more minutes.
• Season to taste with additional salt, pepper and / or Bragg's Liquid Aminos.
• Chop parsley and sprinkle over soup before serving.

Steps:

• Add first 3 ingredients to a large pot.
• Add 3 cups of broth.
• Cook over medium heat stirring occasionally until everything is tender.
• You may need to add some more broth or water as it is absorbed.
• 30 minutes before you want to serve it add the wurst or hot dogs if you wish and let them cook through.
• Serve with hearty bread and a salad.