Web3 tablespoons olive oil 3 medium carrots, cut into 1/4-inch pieces 1 medium onion, diced 1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces … WebI used brown lentils (rather than French green) I used half of the olive oil for cooking the vegetables; I added the red wine vinegar, which we really liked the kick that it gave the soup. If you aren’t sure if you will like it, I would …

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WebHeat the 2 tablespoons of oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown. WebOct 28, 2024 · Ingredients: 1 lb of French green lentils 3 cloves of garlic, minced 2 leeks, only the white part 4 cups yellow onions 1 tsp cumin (ground) Kosher salt Ground black pepper ¼ cup of olive oil and a bit more for the soup’s top 1 tbsp finely minced thyme leaves 4-6 carrots, medium diced 8 stalks of celery, medium diced 2 tbsp of red wine east coast metals hopkinsville ky

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WebJul 22, 2024 · Transfer 2 cups lentil mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds. Stir back … WebSteps: In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. WebApr 7, 2015 · 1 leek, white and light green parts, sliced 1/4-inch thick. 2 carrots, scrubbed and 1/2-inch diced. 1 teaspoon minced garlic. 1 cup French green Le Puy lentils. 1 whole … cube shelves living room