High Priestess Lydia
High Priestess
- Joined
- Sep 20, 2017
- Messages
- 7,838
By popular request after a conversation regarding contact lenses for the eyes. (You had to be there, lol.)
Feel free to add any recipes you want to this thread.
This is a copy-paste, you can make adjustments as you want.
Lentil Soup
Ingredients
1 medium yellow onion
1 fennel bulb
2 large carrots
1 clove garlic
¼ cup olive oil
1 ½ cups dry brown or green lentils
28-ounce can diced fire roasted tomatoes
1 quart vegetable broth
1 cup water
1 teaspoon salt
1 tablespoon paprika
1 tablespoon dried oregano
3 cups baby spinach (or chopped standard spinach)
Instructions:
Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.
In a large pot, heat the olive oil over medium heat. Add the onion and fennel and sauté for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. [My note: I actually add onion etc with the water, since it boils and cooks, instead of frying it first which might overcook it. And I don't add all that oil.]
Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender [if they are pink or red lentils], stirring occasionally. [My note: brown and green lentils take 45 minutes to cook. Buy the time they finish cooking, the water is a perfect consistency, not too liquidy.]
Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.
[My note: This freezes perfectly! I take it out, reheat, and the texture and taste is exactly as it was fresh.]
Feel free to add any recipes you want to this thread.
This is a copy-paste, you can make adjustments as you want.
Lentil Soup
Ingredients
1 medium yellow onion
1 fennel bulb
2 large carrots
1 clove garlic
¼ cup olive oil
1 ½ cups dry brown or green lentils
28-ounce can diced fire roasted tomatoes
1 quart vegetable broth
1 cup water
1 teaspoon salt
1 tablespoon paprika
1 tablespoon dried oregano
3 cups baby spinach (or chopped standard spinach)
Instructions:
Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.
In a large pot, heat the olive oil over medium heat. Add the onion and fennel and sauté for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. [My note: I actually add onion etc with the water, since it boils and cooks, instead of frying it first which might overcook it. And I don't add all that oil.]
Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender [if they are pink or red lentils], stirring occasionally. [My note: brown and green lentils take 45 minutes to cook. Buy the time they finish cooking, the water is a perfect consistency, not too liquidy.]
Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.
[My note: This freezes perfectly! I take it out, reheat, and the texture and taste is exactly as it was fresh.]
Last edited:
![Ayleth [TG]](/data/avatars/m/0/293.jpg?1762447538){kind=avatar}
