How do you cook lentil soup?Thank you!?

Answer 1

Cajun Lentil Stew
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Keys : Soups Stews Hot
Ingredients :

1tspolive oil
6ozspicy smoked beef sausage - (1 link) diced (abt 1 1/2 cups)
1xgreen bell pepper cored, seeded,
and diced (abt 1 1/2 cups)
1medonion diced (abt 1 1/2 cups)
2xcelery stalks diced (abt 1 cup)
2xgreen onions minced
1bagbrown lentils - (16 oz) rinsed
under cold running water
2tspCajun seasoning blend
10cupwater
1candiced tomatoes - (14 1/2 oz)
1/2tspgarlic powder
1/2tspthyme leaves
1tspsalt

Method :

* In a large kettle, heat the olive oil over medium heat. Add the sausage, green pepper, onion, celery and green onion and cook over medium to medium-low heat for 10 to 12 minutes. Vegetables should "sweat" not brown. Adjust heat lower if vegetables start to brown.
* Add the lentils, Cajun seasoning blend, water, diced tomatoes garlic powder and thyme leaves. Stir well. Bring to a boil, reduce heat to a simmer and cover. Cook for 1 1/2 hours, or until lentils are soft. Add more water if necessary, if it cooks away. Stir in salt. Serve hot.
* This recipe yields 12 servings.
* Comments: Aromatic and delicious, this recipe for spicy Cajun Lentil Stew will satisfy your cravings for a full-flavored winter meal that isn't loaded in fat. This vegetable-rich stew contains less than 5 grams of fat per serving, yet it tastes rich and meaty from a combination of smoked sausage and brown lentils.
* This chunky stew is plenty spicy too - if you like food that tastes milder, add just one teaspoon of Cajun seasoning spices instead of the two teaspoons called for in the recipe. Cajun seasoning blends are available in the spice aisle of most supermarkets. When shopping for Cajun spices or any seasoning blend, buy the smallest quantity you can unless you plan to use it often. Spices lose their potency in a matter of months.

Answer 2

Lentil Soup
Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Instructions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and
pepper, to taste. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

:)

Answer 3

1 bag lentils
Water
1 large onion, chopped
3 carrots, sliced
2-4 cloves garlic, minced
1/4 tsp pepper
2 Tbsp parsley
2 cans diced tomatoes
Red wine vinegar

Wash lentils and place in pot with water to cover about 1" over the top. Add onion, carrot, garlic, pepper and parsley. Mix well. Cook, covered, for one hour. Add tomatoes and a large amount of vinegar (I don't measure this, I just shake and shake until I think it's enough, but I can tell you it's a lot. If I don't add enough, it's kind of bland and dh won't eat it.). Cook for 30 more minutes. Serve with thick, crusty bread and a salad.