Tubettini Lentil Soup Recipes

Steps:

• In a large pot, combine water, lentils, celery and onion; bring to a boil.
• Reduce heat; cover and simmer 45 minutes or until lentils are tender.
• In a separate large pot, cook pasta 9-11 minutes. Drain.
• Add tomatoes, salt, pepper and olive oil to lentil mixture; heat through.
• Add pasta to soup.
• Sprinkle with parmesan cheese.

Steps:

• Brown ground chuck in a 6-quart kettle at medium heat for 5 minutes.
• Stir in remaining ingredients.
• Cook on high heat until mixture comes to a boil for ten minutes. Reduce heat to low and simmer about 90 minutes or until lentils are tender.
• Crock pot: Use ingredients listed, but reduce beef broth and water to 1 cup of each. Put in crock pot and cook on low for 6 to 8 hours or until lentils are tender.

Steps:

• In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
• Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
• Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
• Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).

Steps:

• In a large saucepan, over high heat, bring stock to boil.
• Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
• Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
• Discard bay leaf.
• Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
• Return to saucepan. Simmer for 5 minutes.
• Adjust seasonings.
• Squeeze lemon juice into individual servings.
• Freezes well. (244 calories per 1 1/2 cup of soup).

Steps:

• In a large saucepan or Dutch oven, heat the oil over medium heat.
• Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
• Add the tomatoes, chicken stock, water and lentils.
• Bring to a boil.
• Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
• Add the chick peas, kidney beans and black beans.
• Cook for 15 minutes or until heated through.
• Stir in the coriander, lemon juice, salt and pepper.