LENTIL AND BARLEY RECIPES RECIPES

Name: Lentil-Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 4-1/2 cups water; 4 medium carrots, sliced; 1 medium onion, chopped; 2/3 cup dried brown lentils, rinsed; 1 can (6 ounces) tomato paste; 2 tablespoons minced fresh parsley; 1 tablespoon brown sugar; 1 tablespoon white vinegar; 1 teaspoon garlic salt; 1/2 teaspoon dried thyme; 1/4 teaspoon dill weed; 1/4 teaspoon dried tarragon; 1/4 teaspoon pepper

LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lentil-Tomato Soup Recipe: How to Make It - Taste of Home image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Nutrition Facts : Calories 138 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 27g carbohydrate (9g sugars, FiberContent 9g fiber), ProteinContent 8g protein. Diabetic Exchanges 1 starch

ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE

Ultimate Traybake Ragù | Ottolenghi Vegan Recipe image

The plant-based ragù to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.

Provided by Yotam Ottolenghi

Total Time 1 hours 25 minutes

Cook Time 1 hours 25 minutes

Yield Serves 6-8

Number Of Ingredients 1

Ingredients

Lentil, Mushroom

Steps:

1. Preheat the oven to 190°C fan.

2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).

3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.

4. Reduce the heat to 180°C fan.

5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.

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LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Lunch
Calories 138 calories per serving

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

See details

HIGH-FIBRE RECIPES - BBC GOOD FOOD

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ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE

The plant-based ragù to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.
From thehappyfoodie.co.uk
Total Time 1 hours 25 minutes

1. Preheat the oven to 190°C fan.

2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).

3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.

4. Reduce the heat to 180°C fan.

5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.

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