Rainy Day Collards And Lentil Soup Recipes

RAINY DAY COLLARDS AND LENTIL SOUP

Steps:

• In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side.
• In the oil or bacon fat saute the onions, red pepper, carrots, celery and garlic till tender about 8 minutes. Adding more olive oil if needed.
• Add the collards they will fill the pot but cook down a lot.Season with salt and pepper.
• Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes.
• Taste to adjust seasonings.
• Crumble the bacon if using.
• Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil.
• Oh! be sure to remove the bay leaf before enjoying.

NORTH AFRICAN LENTIL SOUP

Steps:

• Rinse lentils several times in cold water, setting aside to drain.
• Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
• Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
• Add carrots, celery, and turnip, cooking 10 minutes over low heat.
• Add lentils, broth, tomatoes, and parsley.
• Season to taste with salt and pepper.
• Bring to a boil, then reduce heat and cover.
• Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
• Add lemon juice just before serving.

LENTIL AND GREEN COLLARD SOUP

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.