Lentil and Brown Rice Soup recipe. This is a good hearty soup with nice texture. I used 4 cups of chicken broth and 4 cups of water.

Left out the celery and added 2 sweet sausages, cooked separately and added to the soup as it cooked. I sprinkled some shredded parmesan cheese on top when serving. I made this soup last night & am so glad I did! Leftovers are awesome.

Ive gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! Ive.

I made it to the letter (a rarity for me) EXCEPT that I did add smoked sausage as others have suggested. I didn't add any salt at all due to the broth, tomatoes, & sausage already being salty enough. Will be making this again. SAY YUM!!! Would add a meat next time. It turned out quite well, without much salt needed. Delicious! I substituted a bit, using only 3.

Here's a healthy, hearty vegetarian soup that's so delicious no one will even miss the meat! This Moroccan Sweet Potato Lentil Soup is packed with nutritious. Dried brown lentils are inexpensive and quick-cooking—perfect for a hearty weeknight dinner. They hold their shape well after being cooke. The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.

Instead, I added extra oregano, basil, and carrots, and included coconut oil and chia seeds for the health benefits. The soup smells very Italian, and is filling. Will definitely make again! A great winter soup! I tweaked the recipe starting with sautéing the onions, garlic, carrots and celery in olive oil and red pepper flakes.

I think this would help the folks that felt that fat was lacking. I then followed the recipe and used a medley of lentils and brown and wild rice. The medley of lentils thickened the soup nicely.

I salted and tasted throughout cooking and added Kale 1. The vinegar was a great finish and I added fresh parm when serving. A big hit at my house. It's great. But of course I didn't follow the recipe exactly.. I never do.. I did a persian inspired twist.

• For Bar Tartine in San Francisco, chef Nick Balla created this smoky, earthy soup as a tribute to his Hungarian-America father. Dried chiles, paprika sausage, hot.
• A hearty soup, packed with lentils, smoked vegetarian sausage, onion, cabbage, and tomatoes.

Rather than adding a little parsley at the end, consider adding a lot at the beginning. It'll cook down and become an amazing main ingredient, and it tastes incredible. I used cilantro, too, about a full bunch of both. Also the stew needs fat! I added a few TB butter and took the cayenne suggestion from another reviewer. Added a full lemon's worth of lemon juice. Skipped the vinegar.

Lentil sausage soup with spinach. Ina Garten's lentil vegetable soup gets a makeover; this one has sausage and spinach and even more flavor that kids love. From. This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. Tomato Recipes. A loaf of crusty bread is the only.

Couldn't be happier with the results!!! The recipe is a great starting point; I'll be making my version again for sure. We've loved this soup for years. I. always add about a half pound of sliced. If I have them on hand, I. Everything else is the same. Definitely a good.

I. lentil- brown rice. One thing: I found. I added eight. cups of broth, and.

I. just reheated for. A bit dissapointed with this, especially after reading some of the more glowing reviews. The addition of balsalmic certainly gave it a much needed kick, but it was nowhere near as good as simple lentil soup. For some reason, the "beefy" flavour of the lentils did not come through, and the brown rice nearly dissolved by the time the lentils were thoroughly cooked. Last night I held a small dinner party made only of food from my kitchen cabinet as I prepare to move.

It was a pretty random menu (this soup, lychee fruit cocktails and chocolate pound cake with strawberry sauce) but that was what i had in my cupboard and I was determined to use it all up. With that I had some substitutions: tomato paste for the canned tomatoes, champagne vinegar for cider, veggie broth for chicken broth, and I added about a cup of barley and some wild rice (since I was cleaning out the cabinet..). It turned out wonderfully. It was so good that everyone had two hearty bowls, even though it was a hot July night with no AC. This really is a versatile recipe and I will make it again and again.

Stirring in the parsley and vinegar at the end really take it from slop to delish. Perfect. I added. I. will try a different. Healthy and easy to make. Because of this I'll make it again. I didn't add sausage.

Very yummy! Much less of a soup since it was so thick. Very substantial on it's own, but I can imagine it would be awesome with sausage added, as other reviewers have mentioned. However, for health's sake, I'll stick with it as is. I used balsamic vinegar instead of cider, and it was perfect. I'll definitely make this again.

Perfect for a cold winter night. This is cheap, easy, healthy, great flavour, and my boyfriend loves it. Used home made chicken stock which gave a boost to the flavor.

Try balsamic vinegar with this, very good. I added kilbasa as well. Freezes very well. For the past seven years during.

I. make this several. Brilliant. in its simplicity. A lot more flavor than i expected! The texture created by the variety of spices and vegetables is great! I did add a tiny bit of cayanne pepper for some spiciness! Yum! Good, heathy.

Actually, I DID. find 2 tablespoons. I cook this. This recipe was a hit, especially with my kids. This is a healthy choice that is great with kids. I also added the sausage in about 1.

I liked this soup, but I have to say that it is not my most favorite lentil soup of all time. I added a pound of sausage, but surprisingly, I'm not sure if it added anything but fat to an otherwise healthy soup.

I used a little bit more chicken stock than was suggested because I didn't like the idea of a dish that could be served as a "soup or a casserole." I do have to say that this soup was incredibly easy to make, and was one of the least time- consuming soups that I have ever made. I add cayanne to. I. sometimes also add. Does all. this make it the. I forgot the vinegar. I used chorizo which my family really enjoyed, will make it again.

I've been making this soup for over 2. Gourmet. It's excellent - try sprinkling with a generous spoonful of grated parmesan after ladling into bowls. Really great. Definitely a keeper of a soup. Very versatile - - I added some boiled new potatoes at the last minute, and I completely forgot about the tomatoes (can still sitting there by the stove) but it was still good. Simply delicious!

The best kind of comfort food. We put in some kielbasa and it was a great addition. This is really a wonderful fall/winter soup that exceeded all of our expectations.

Black Garlic and Lentil Soup Recipe Heat a large cast- iron frying pan over medium- high heat until a drop of water flicked on the surface sizzles. Melt lard in pan and add onion, bell peppers, and serrano. Cook, stirring occasionally, until vegetables are well charred on the edges but not blackened, about 1. Let cool, then chop coarsely. In a blender, combine 2 cups broth, the black garlic, and arbol chiles. Purée until smooth. Cut sausage into quarters lengthwise, then thickly crosswise.

Put in a large pot and add black garlic purée, remaining 4 cups broth, tomatoes, lentils, garlic, mushrooms, and bay leaves. Bring almost to a simmer over medium heat, covered (do not let boil). Add paprika, peppers, and charred vegetables and simmer gently, covered, until lentils begin to fall apart and thicken the soup, about 2. Discard bay leaves. Stir in vinegar and salt, and season to taste with black pepper. Ladle soup into bowls and top each with sour cream, green onions, and cilantro.*Buy black garlic at blackgarlicna. Or, roast garlic: slice off tops of whole heads, drizzle with olive oil, and wrap in foil Roast at 4.

To use, squeeze pulp out of cloves. Find Hungarian gyulai at bende. Make ahead: Up to 4 days, chilled.