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Found 5 results

  1. Celiac.com 01/05/2019 - A good lentil soup or stew recipe can be a potent weapon in your cooking arsenal. Easy to make, delicious, and perfectly hearty for a chilly day, this lentil recipe marries green or brown lentils with onions, celery, potatoes and tomatoes with coriander, cumin and turmeric to make a delicious stew that is sure to please. Alone or over rice, this lentil stew will have them coming back for more. Ingredients: 1½ cups dried green or brown lentils 1 large rib celery 1 medium carrot 1 medium yellow onion 1 large russet potato 1 can whole tomatoes with juice (28-ounces) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash of ground cayenne pepper 2½ cups water Kosher salt Freshly ground black pepper 6 stems parsley 1 lime, for serving Directions: Place the dry lentils in a bowl and cover with water; let sit while you prep and start to cook the vegetables. Clean and peel the carrot, and slice. Dice the celery into bite-sized chunks. Dice the onion into bite-sized chunks. Peel and cut the potato into bite-size chunks. Pour the can of tomatoes with juice into a bowl. Coarsely chop tomatoes in the bowl. Heat the oil in a large pot over medium-high heat. Once the oil shimmers, stir in the zucchini, if using, the celery, carrot, onion and potato. Cook for about 5 minutes, stirring occasionally, until the onion is soft. Drain the lentils, then add to the pot, along with the ground spices. Pour in the tomatoes and juice, and the 2½ cups of water, along with 1 teaspoon each of salt and pepper. Bring the mixture to a boil, cover and cook for 5 minutes. While the stew cooks, finely chop the parsley leaves. Cut the lime into wedges. Lower the heat to medium-low, cook for 10 to 15 minutes, stirring a few times, until all the vegetables are tender, but firm. Taste, and add salt and pepper, as desired. Spoon into bowls, garnish with parsley and serve hot, with lime wedges.
  2. Celiac.com 01/21/2014 - A solid, tasty lentil soup recipe is another must for any good kitchen, especially during those chilly winter months. This simple, easy recipe delivers a rich, tasty soup that is big on lentil flavor. Freeze leftovers for the next cold day! Ingredients: 2 quarts chicken or vegetable broth 1 pound lentils, picked and rinsed 2 tablespoons olive oil 2 cloves garlic, minced 1 leek, white part only, washed and sliced into julienned strips ½ cup finely chopped shallots ½ cup finely chopped carrot ½ cup finely chopped celery 1 cup peeled and chopped tomatoes 2 teaspoons kosher salt ½ teaspoon freshly ground coriander ½ teaspoon freshly ground cumin ½ teaspoon freshly ground pepper Directions: Heat olive oil in a large stock pot and set over medium heat. Once oil is hot, add the onion, carrot, leeks, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Transfer in small batches to a blender, and purée some or all to your preferred consistency. Serve immediately.
  3. This recipe comes to us from Mary Gallahue. Ingredients: 1-2 tablespoons of olive oil 2 medium, (1 large) onion, chopped 2-3 cloves garlic, chopped fine 7-10 cups of chicken or vegetable stock (can also use ½ water) 1 cup of dried lentils 2-3 carrots, chopped 3-4 ribs celery, with tops, chopped 1-2 small potatoes, diced ½ cup of chopped parsley Spices: 1 bay leaf 2 tablespoons fresh basil or 1 tablespoon dried ¼ to ½ teaspoon of cayenne pepper ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon oregano Optional: ½ pound of sausage (links or loose) of your choice 1-2 tablespoons of olive oil Directions: 1. If you are using sausage (Cut the links in ½ inch sections.), you may need a bit more oil to cook it in. Use the same soup pan that you will fix the rest of the soup in. Heat oil. Cut up the sausage and brown, then lower heat to cook through. Set aside in paper towels to catch the oil. 2. If you have cooked sausage you will have a little oil left in the pan. Dump in the onions and garlic. Add oil if needed. Scrap the bottom and pull up the sausage bits. Cook onions/garlic until color changes. 3. Add liquid (start with 7-8 cups of stock/water and add remainder as needed), carrots, celery, potatoes, half of the parsley. Wash and pick over the lentils. Remove any debris and hard lentils. Add the lentils to the soup. 4. Add all the spices, starting with ¼ teaspoon of cayenne pepper. Add more (cayenne or black pepper, salt) as desired after cooking for 1 ¼ hours (see below). 5. Bring to a boil. Cover and simmer. Cook for 1 ¼ hours. Check the lentils. They should be expanding and softening. Add sausage, rest of parsley. Check for seasonings. Cook for another 20-30 minutes or longer depending on the lentils. Serves 6-8 people.
  4. This gluten-free lentil soup recipe makes 6 servings. Ingredients: 1 onion, chopped ¼ cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1½ teaspoon dried oregano 1 bay leaf 1 ½ teaspoon dried basil 1 (14.5 ounce) can crushed tomatoes 1 ½ cups dry lentils 8 cups water (or Gluten-free chicken stock) 2 cup spinach, rinsed and thinly sliced 2 tablespoons balsalmic vinegar Salt to taste Ground black pepper to taste One inch snippet of Kombu* *Ask about “Kombu,” a seaweed, at your health food store. It comes in a sealed package. Snip off an inch with a pair of scissors, and then put it in all of your bean dishes. It dissolves with no taste. It then helps you digest the meal without any gas problems! Directions: 1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. 2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper. NOTE: Especially good served with brown rice. You can even add a half cup of water and add rice as an ingredient into this recipe.
  5. This recipe comes to us from Valda - ArtGirl in the Gluten-Free Forum. Ingredients: 1 can of Amys Lentil-Vegetable Soup 1 pound (or more) ground meat - half hamburger, half lamb Salt Dried basil One cup chopped carrots (about 3-4 carrots) One cup of potatoes, peeled and cut in small pieces (about 2 med-sized potatoes) Directions - Patties: Mix together ground lamb and ground beef (50/50) Into this mixture add some salt and dried basil (approx 1/8 tsp or to taste) Shape into small patties (I like to make my flat ovals, about 2 long) Fry patties until done. Drain on papertowels. Directions - Vegetables: Cook the carrots a saucepan with water. Drain. Cook the potatoes in another saucepan with water. Drain Directions - After the meat and vegetables are cooked: Pour the Amys lentil vegetable soup in a 10-12 frying pan. Stir in the carrots. Place the cooked meat patties in a ring around the outer edge of the pan, settling them into the soup. Make a well in the center of the mixture and place the cooked potatoes together in the center, stir slightly to coat the potatoes with the broth. Heat covered on low until all is hot. Serve in the pan. Serves 3-4. Increase meat and potatoes if you need more servings.
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