Time 1h Yield 6 servings (1-1/2 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.
Time 2h5m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Time 1h2m Yield 2 Number Of Ingredients 11 Steps:
Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.
Time 1h5m Yield 2 1/2 litres, 6 serving(s) Number Of Ingredients 15 Steps:
Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant. Add stock, the water and lentils, bring to the boil. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft. CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required. Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.). Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired. Serve with toasted bread cut into six servings.
Time 1h50m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender. , Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.
Time 15m Yield 8 Number Of Ingredients 14 Steps:
Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open. In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
Time 45m Yield 12-14 serving(s) Number Of Ingredients 13 Steps:
In soup pot, sauté onion in oil until soft. Work minced garlic into 1 teaspoon of salt to form a paste and add to onions. Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes. Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil. Lower heat and simmer 25-30 minutes till everything is tender. Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.
Yield 2 Number Of Ingredients 14 Steps:
In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.
