Rainy Day Collards And Lentil Soup Recipes

Steps:

• In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side.
• In the oil or bacon fat saute the onions, red pepper, carrots, celery and garlic till tender about 8 minutes. Adding more olive oil if needed.
• Add the collards they will fill the pot but cook down a lot.Season with salt and pepper.
• Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes.
• Taste to adjust seasonings.
• Crumble the bacon if using.
• Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil.
• Oh! be sure to remove the bay leaf before enjoying.

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Steps:

• Place lentils in a pot with ample water, a dash of oil and boil.
• Chop carrots and onions and place in the pot.
• Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
• Add spices and peeled garlic cloves except fenugreek and garden herbs.
• Let cook slowly until the lentils are cooked.
• Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
• Salt to taste.
• Serve with sour cream/yoghurt.
• Optional:.
• You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
• For a thicker consistency you can dissolve a tbsp of flour with the soup in a bowl and slowly add 5 min before cooking is finished.

Steps:

• Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
• Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
• Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
• Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
• Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
• Serve hot.

Steps:

• Sauté onions and garlic in olive oil for 3-4 minutes.
• Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
• Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
• Serve sprinkled with a lot of Parmesan cheese.

Steps:

• In a large pot, saute the onion and garlic.
• Add tomatoes and carrots.
• Add lentils and herbs. (Thyme works great alone too). Make sure you have small green lentils: sometimes the other types can get mealy.
• Add vegetable broth about 1 inch above lentils.
• Bring to a boil, then let simmer, stirring once in a while.
• When the lentils are soft and soup thick, you are done.
• Add salt/pepper or more herbs to taste.
• A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great).