GERMAN LENTIL SOUP RECIPES

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CARRABBA'S SAUSAGE AND LENTIL SOUP RECIPE - TOP SECRET RECIPES



Carrabba's Sausage And Lentil Soup Recipe - Top Secret Recipes image

It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. Also enjoy our Carrabba's chicken marsala recipe. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Nutrition Facts : Calories 575 calories

VEGAN LENTIL SOUP | SAINSBURY'S RECIPES



Vegan lentil soup | Sainsbury's Recipes image

This vegan velvety soup, a type of Shorba or Chorba, is perfect for these colder months and is packed full of goodness. The lentils are a great source of fibre and protein, and this recipe gives you 3 of your 5-a-day. 

Provided by Sainsbury's

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

250g dried red lentils
1tbsp vegetable oil
3 ripe tomatoes - roughly chopped
2 carrots - peeled and diced
5cm piece of ginger - peeled and grated
2tsp turmeric
2tsp garam masala
1/2 white cabbage - shredded
700ml vegetable stock
400g (1 can) chickpeas, drained and rinsed - to serve
10g fresh coriander leaves - to serve
1tsp yellow mustard seeds - to serve
4tbsp low fat (plant-based) yogurt - to serve

Steps:

  • Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of tumeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down

    While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy

    Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend. 

    To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves. 

Nutrition Facts : Calories 512 calories, FatContent 13.0 grams, SaturatedFatContent 4.5 grams, SugarContent 12.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 57.0 grams, FiberContent 22.7 grams, ProteinContent 29.3 grams

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CARRABBA'S SAUSAGE AND LENTIL SOUP RECIPE - TOP SECRET RECI…
It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. Also enjoy our Carrabba's chicken marsala recipe. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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This vegan velvety soup, a type of Shorba or Chorba, is perfect for these colder months and is packed full of goodness. The lentils are a great source of fibre and protein, and this recipe gives you 3 of your 5-a-day. 
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 512 calories per serving
  • Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of tumeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down

    While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy

    Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend. 

    To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves. 

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