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Full Online Book HomeLearning KitchenSoups - Bean - Lentil Soup By Techgoddess
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Soups - Bean -  Lentil Soup By Techgoddess Post by :dabell Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2708

Click below to download : Soups - Bean - Lentil Soup By Techgoddess (Format : PDF)

Soups - Bean - Lentil Soup By Techgoddess

1 (16 ounce) package dried lentils
3 quarts chicken stock
1 bay leaf
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon grated nutmeg
5 drops hot chili sauce (e.g. Tabasco Sauce)
1/4 teaspoon caraway seeds
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1 tablespoon chopped fresh parsley
1/2 pound diced ham

Rinse and drain lentils; place in a soup pot. Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil over high heat. Reduce heat, and simmer for 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.

Stir in carrots, celery, and onion. Cook 15 minutes more. Serve hot, garnished with croutons.

Crockpot Method: Put all ingredients in a crockpot. Cook on low for 8 hours.

Makes 6 - 8 servings
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Soups - Lentil Soup With  A Hint Of Fruit Soups - Lentil Soup With A Hint Of Fruit

Soups - Lentil Soup With  A Hint Of Fruit
Preparation time: 45 minutes (10 minutes of work) Yield: 6 to 8 servings 2 cups red or brown lentils, rinsed and picked over 8 cups water (maybe more) 2 cups minced onion 2 teaspoons ground cumin 2 teaspoons dry mustard 2 tablespoons minced garlic 1 cup minced dried apricots 1 1/2 to 2 teaspoons salt (to taste) 3 to 4 tablespoons balsamic vinegar (or, to taste) Black pepper and cayenne to taste Optional garnishes: Extra slivers of dried apricot A drizzle of yogurt or sour cream A sprig or two of cilantro or parsley Place the lentils and water

Soups - Lentil Soup By Patsy Soups - Lentil Soup By Patsy

Soups - Lentil Soup By Patsy
4 cups lentils 10 cups water 2 T. low-sodium chicken bouillon 1 onion, peeled 6 stalks celery 4 carrots 6 cloves garlic 2 T. olive oil 2 T. lemon juice salt and pepper to taste Combine all ingredients except the last three in a large soup kettle. Cover and bring to a boil. Stir and reduce heat to a simmer. Cook for 25 minutes more, stirring occasionally until the lentils are soft and the soup is thick. Let the soup cool and then puree in 2 cup batches in a blender until smooth. Return to the pot and add the oil,