New Years French Lentil Soup Recipes

Steps:

• 1. Chop the bacon and ham into small dice.
• 2. In a medium skillet over medium heat, cook bacon and ham in the olive oil until bacon begins to crisp. Add in onion, carrots, green pepper, and Jalapeno pepper. Continue cooking until onions are wilted and translucent, about 5 minutes, stirring frequently.
• 3. Stir in tomatoes; cover, and lower heat. Simmer about 15 minutes, until tomatoes burst and release their juices. Keep warm over low heat.
• 4. Wash and sort the lentils to remove any debris. Place lentils and the chicken stock into a 2-3 quart slow cooker on high. Stir in bacon and vegetable mixture. Add water if necessary to fill slow cooker at least 2/3 full.
• 5. Cover and cook on high power for 3 hours.
• 6. When lentils are soft but not mushy, the soup is done. Stir in the basil or parsley and allow flavors to blend for 10 minutes. Cooker may be turned to low and soup kept for 2-3 more hours until serving time. Top servings with fresh ground black pepper if desired.

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.

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
• Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

Steps:

• Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
• Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
• Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

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:

• Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
• Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
• While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.

Steps:

• Sautee pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.
• Add onion, celery and carrots, salt and pepper, and sautee till softened. Add garlic. Stir & continue cooking for a minute or two.
• Add lentils, herbs & salt and pepper, stir, and add about 6 cups of water. Bring to a boil and partially cover, then lower heat to the lowest simmer possible. Allow to simmer quietly & peacefully for 40-50 minutes, stirring occasionally.
• Meanwhile, in a separate pot, cook ditalini according to box directions until al dente. Drain.
• Add diced tomatoes to soup, stir and continue cooking for about 10 minutes.
• Stir in cooked pasta to soup.
• Ladel soup into bowls, drizzle a little olive oil over the top, sprinkle some fresh cracked black pepper, and parmesean cheese. Eat it up with some crusty bread!

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.