|A Fistful of Lentils|
|by Jennifer F. Abadi|
This is an intimate culinary food album featuring more than 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-J...
1 - 10 of 82 for crushed lentil soup
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Wash lentils. Soak in ... cups water, bay leaf, onion and crushed garlic. Bring to a boil, when boiling add soup, oil, salt and pepper. Simmer 30 minutes.
Rinse lentils. Bring 1 ... lentils; drain. Place in large soup kettle with remaining ingredients. Cover and simmer about 2 1/2 to 3 hours. 6-8 servings.
To prepare lentils: sort through ... seasonings if desired. Serve with brown gravy or mushroom soup gravy. Use only 1/2 can water per can of soup concentrate.
In a large ... in water, cabbage, lentils, tomato puree, ... for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 main-dish servings.
Saute ham, sausage, ... Add celery, tomatoes, lentils and 3-4 quarts ... cooked separate and added to the bottom of each soup bowl as desired by each person.)
Rinse lentils, and then ... minutes. Combine the lentils mixture with the sauteed vegetables and simmer 10 to 15 minutes. Add parsley and mint and serve.
Soak lentils overnight. Rinsing 2 ... hock from the soup and strip off ... cooked Kielbasa. This soup can simmer all day, be made ahead a day or frozen.
Soak lentils or beans overnight. ... and simmer until all ingredients are tender. Add lemon pepper seasoning to taste. You can also add other seasoning.
Rinse and drain bean mixture; cover with water and soak overnight. Cook in same (soaking) water with ham hocks and onions (adding water as needed) ...
Saute onions in ... to taste. Cook lentils separately and drain. ... of anchovies. When serving you can sprinkle with Italian grated cheese. Serves 6-8.
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