Italian Lentil Soup

   

Ingredients: 

 

Olive oil - 2 tbsp. 

 

Onions - 1 large (diced) 

 

Celery - 1 cup (diced without the leaves) 

 

Garlic - 4 cloves (crushed) 

 

Vegetable stock - 7-8 cups 

 

Lentils - 1 cup (red, green or brown - washed and soaked overnight) 

 

Tomatoes - 430 g. (roasted, peeled and cubed) 

 

Bay leaves - 2

 

Dry thyme - 1/4 tsp. 

 

Black pepper - 1/4 tsp. 

 

Salt - to taste 

 

Pepper - to taste 

 

Collard greens - 2 cups (roughly chopped) 

 

Chili powder - a pinch

Method of Preparation: 

Heat a large pot over medium-high heat, pour olive oil, and fry the onion, celery, and carrots for 6-7 minutes. 

 

When the onions become transparent, add garlic and fry for 1-2 minutes. 

 

Add the lentils, tomatoes, bay leaves, thyme, chili, salt, and black pepper and stir well. 

 

Bring the contents of the pot to a boil, lower the flame and cook for 25-30 minutes until the lentils soften. 

 

Add the collard greens and cook for another 5 minutes. 

 

Serve hot and garnish with Parmesan cheese.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Lentil Soup

 How to Make the Best Lentil Soup

Five reasons to love this recipe:

    The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.
    This lentil soup has an amazing hearty texture that’s lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It’s like magic.
    This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate.
    Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.
    This soup freezes and defrosts well. Make soup now and enjoy it later!

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 tsp cumin pdr
  
• 1 tsp curry powder
• ½ tsp dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 tsp salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tbsp lemon juice (½ to 1 medium lemon), to taste

 

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Increase heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors are just right. For spicier soup, add another pinch or two of red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

Italian Lentil Soup

    

Ingredients:  

 

Olive oil - 2 tbsp. 

 

Onions - 1 large (diced) 

 

Celery - 1 cup (diced without the leaves) 

 

Garlic - 4 cloves (crushed) 

 

Vegetable stock - 7-8 cups

 

Lentils - 1 cup (red, green or brown - washed and soaked overnight) 

 

Tomatoes - 430 g. (roasted, peeled and cubed) 

 

Bay leaves - 2 

 

Dry thyme - 1/4 tsp. 

 

Black pepper - 1/4 tsp.

 

Salt - to taste

 

Pepper - to taste 

 

Collard greens - 2 cups (roughly chopped) 

 

Chili powder - a pinch 

 

 

Method of Preparation:  

 

Heat a large pot over medium-high heat, pour olive oil, and fry the onion, celery, and carrots for 6-7 minutes. 

 

When the onions become transparent, add garlic and fry for 1-2 minutes. 

 

Add the lentils, tomatoes, bay leaves, thyme, chili, salt, and black pepper and stir well. 

 

Bring the contents of the pot to a boil, lower the flame and cook for 25-30 minutes until the lentils soften. 

 

Add the collard greens and cook for another 5 minutes. 

 

Serve hot and garnish with Parmesan cheese.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

Italian lentil soup

One of the things that many like to do is sit around the table with family for a warm and delicious meal, something you can easily do with this  Italian lentil soup. 

 

Ingredients:  

 

2 tbsp. olive oil 

 

2 cups onions, diced (about one large onion) 

 

1 cup celery, diced without the leaves 

 

4 cloves of garlic, crushed 

 

7-8 cups vegetable stock 

 

1 cup lentils (red, green or brown - washed and soaked overnight) 

 

430 g tomatoes, roasted, peeled and cubed 

 

2 bay leaves 

 

1/4 tsp. dry thyme 

 

1/4 tsp. black pepper 

 

a pinch of ground chili 

salt, to taste 

 

pepper, to taste 

 

2 cups collard greens, roughly chopped 

 

some parmesan cheese, grated (optional) 

 

Directions: 

 

1. Heat a large pot over medium-high heat, pour olive oil, and fry the onion, celery, and carrots for 6-7 minutes. 

 

2. When the onions become transparent, add garlic and fry for 1-2 minutes. 

 

3. Add the lentils, tomatoes, bay leaves, thyme, chili, salt, and black pepper and stir well. 

 

4. Bring the contents of the pot to a boil, lower the flame and cook for 25-30 minutes until the lentils soften. 

 

5. Add the collard greens and cook for another 5 minutes. 

 

6. Serve hot and garnish with parmesan cheese.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

Italian lentil soup

One of the things that many like to do is sit around the table with family for a warm and delicious meal, something you can easily do with this next Italian lentil soup recipe.

Ingredients:  

2 tbsp. olive oil 

2 cups onions, diced (about one large onion) 

 1 cup celery, diced without the leaves 

4 cloves of garlic, crushed

 7-8 cups vegetable stock 

1 cup lentils (red, green or brown - washed and soaked overnight)

430 g tomatoes, roasted, peeled and cubed 

2 bay leaves 

1/4 tsp. dry thyme 

 1/4 tsp. black pepper 

a pinch of ground chili 

salt, to taste pepper, to taste 

2 cups collard greens, roughly chopped 

some parmesan cheese, grated (optional)

Directions:  

1. Heat a large pot over medium-high heat, pour olive oil, and fry the onion, celery, and carrots for 6-7 minutes. 

2. When the onions become transparent, add garlic and fry for 1-2 minutes. 

3. Add the lentils, tomatoes, bay leaves, thyme, chili, salt, and black pepper and stir well. 

4. Bring the contents of the pot to a boil, lower the flame and cook for 25-30 minutes until the lentils soften. 

5. Add the collard greens and cook for another 5 minutes. 

6. Serve hot and garnish with parmesan cheese.

I felt this is a very healthy soup which makes a complete meal, so wanted to share with you all. Not my recipe.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement