how to make lentil soup?

Answer 1

Moroccan Lentil Soup

Thick, delicious and nutritious, especially in the winter!

* 2 onions, chopped
* 2 cloves garlic, minced
* 1 teaspoon grated fresh ginger
* 6 cups water
* 1 cup red lentils
* 1 (15 ounce) can garbanzo beans, drained
* 1 (19 ounce) can cannellini beans
* 1 (14.5 ounce) can diced tomatoes
* 1/2 cup diced carrots
* 1/2 cup chopped celery
* 1 teaspoon garam masala
* 1 1/2 teaspoons ground cardamom
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon ground cumin
* 1 tablespoon olive oil

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Answer 2

Lentil Soup

Makes 12 servings

Ingredients

2 slices bacon, diced in thirds
1 cup chopped onion
1 cup diced carrots
1 clove garlic, minced
6 cups cold water
4 cups beef broth
1/2 cup tomato paste
1 cup potatoes, diced
1 1/2 cups dry lentils
1 teaspoon salt
2 whole cloves
2 bay leaves
2 tablespoons red wine vinegar
2 cups sliced smoked turkey sausage

Preparation:

In large soup kettle, sauté bacon, onions, carrots and garlic until onion is tender. Add water, broth, tomato paste, potatoes, lentils, salt, cloves and bay leaves. Simmer covered for 1 1/2 hours.

Add vinegar and sausage and cook another 1/2 hour. Remove bay leaves before serving.

Answer 3

A BIG pan. 150gm lentils, peeled and diced potato (2), same with a couple of carrots,large onion finely chopped, bayleaf, 2 vegetable stock cubes, about 2 teaspoons tomato puree, 2-4 cloves garlic crushed or chopped, level teaspoon of chili powder, two dessert spoons of oil: heat the oil, onion, chili powder & garlic in for about 5 minutes stirring gently then spuds& carrots stirred in. Fill up with hot water - saves time, bring to the boil, add lentils stirring them in, crumble in the stock cubes, squirt in the required amount of tomato puree, put the lid on and turn it down to a simmer for at least an hour. After an hour thinly slice some smoked streaky bacon rashers (how much is up to you!) fry until crisp then add to the soup -eat with crusty granary bread and butter - share with friends or you'll eat the lot in one go!

Answer 4

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.

Of course, you can add celery, but I hate it, so I don't. I never use salt to cook with, but if you like it, add it at the beginning--I don't know how much, whatever you like. Enjoy!

Answer 5

LENTIL SOUP

1 lb. lentils
2 sausages, casing removed
1 tablespoon olive oil
4-5 quarts water or beef stock
1 package Knorr's vegetable soup mix
1 stalk celery, finely chopped
1 large yellow onion, finely chopped
1 lb. broccoli rabe
3 cloves garlic, minced
1 tablespoon Minor's beef base (or use your own stock)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon Morton's hot salt or cayenne pepper
freshly grated Parmesan cheese for sprinkling

Dry or canned lentils may be used. Precooked lentils may be found in 1 pound jars, or prepared dry lentils according to package directions.

Wash and dry greens (broccoli rabe) in advance. Remove heavy stalks.

In a five to seven quart saucepan, remove sausage from casing and sauté in olive oil with onion and celery. When onion becomes translucent add garlic and sauté for three to four minutes but do not allow garlic to brown. Lightly sauté greens, then add stock or water and beef base. Add vegetable soup mix and simmer until greens are tender over low heat. Stir in lentils, garlic powder, cayenne pepper or hot salt, during last 10 minutes of cooking. Season with salt and pepper to taste and sprinkle each bowl with one tablespoon Parmesan cheese before serving.

Variations: spinach or kale may be substituted for broccoli rabe. Irish or Canadian bacon (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely.

Answer 6

here you go i make this one all the time infact i made it this morning.
1 tin chopped tomatoes
7 oz red lentils
1 onion
2 carrots
2 sticks celery
3 1/2 pints vegtable stock
boil all together for 35 mins blend with an electric hand blender and bobs your uncle you get about 8 servings so if you like freeze some they come in handy for those cold evenings or quests that jnust turn up, you give them a quick lunch....

Answer 7

Take some lentils,
Take some water,
Boil both together,
Buy a delicious chinese takeaway,
Throw lentil slop away.

Answer 8

Her is a link on how to make lentil soup!
http://web.foodnetwork.com/food/web/searchResults?searchString=lentil%20soup&site=FOOD&searchType=Recipe

Her is my fovorite cook!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21603,00.html

Answer 9

Why would you want to.? It`s 18p a satchet in Asda.

Answer 10

Try these websites recipes.com or cooks .com