In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Directions In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. In a large stockpot or Dutch oven over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Check the seasonings. Preparation. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Lentil Vegetable Soup The recipes and text are from The Barefoot Contessa Cookbook, by Ina Garten. Jan 13, Barefoot Contessa's lentil vegetable soup - this recipe is easy This Hearty Beef Barley Soup is a restaurant-worthy, absolutely delicious, easy-. This is a delicious and hearty winter soup that gets a lot of its flavor and texture from French lentils.
Yummy dish. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Add the kielbasa and red wine and simmer until the kielbasa is hot. Also, I ended up cooking at least 20-30 minutes past the recommended cook time (hence the extra liquid). Drain.
Drain. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.
Drain. Add the celery and carrots and cook until they begin to soften, about 10 minutes. Ina Garten's Recipe for Lentil Vegetable Soup on StarChefs. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Instructions.
Drain. I halved the recipe but ended up using the two full cups of broth. 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. Excerpted by permission from Clarkson N. Potter Publishers, a division of Random House, Inc. 1999 Photographs by Melanie Acevedo