Macaroni and Lentil Soup
Macaroni and Lentil Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, macaroni and lentil soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Macaroni and Lentil Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Macaroni and Lentil Soup is something which I have loved my whole life.

Stir in chard and macaroni, heat to boiling over med-high heat. Directions Heat the oil in a large pot over medium heat. Heat the oil in a large pot over medium heat. Add the chopped chard stems, the garlic, cumin, coriander and.

To begin with this recipe, we have to first prepare a few components. You can cook macaroni and lentil soup using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Macaroni and Lentil Soup:
  1. Take 1/2 tbsp Olive oil
  2. Get 1/4 Onion
  3. Get 1/2 Carrot
  4. Make ready 1/2 Celery stalk
  5. Get 1/2 clove Garlic
  6. Take 100 grams Canned cut tomatoes (or regular fresh tomato)
  7. Prepare 100 grams Dried lentils
  8. Prepare 600 ml Chicken bouillon diluted with water
  9. Make ready 1/2 tsp Dried thyme (or fresh)
  10. Make ready 1 Bay leaf
  11. Take 25 grams Macaroni
  12. Take 1 Salt and pepper
  13. Prepare Toppings
  14. Take 1 Grated parmesan cheese (or other grated cheese)
  15. Get 1 Olive oil

Then add the lentils, broth, and water, cover and bring the mixture to a boil. Add garlic, seasonings and lentils; stir. Add the. ½ cup dried whole-wheat elbow macaroni Heat the oil in a large pot over medium heat. Lentil and Macaroni Soup With Swiss Chard.

Steps to make Macaroni and Lentil Soup:
  1. Cut the onion, carrot, and celery into 1 cm cubes. Finely chop the garlic. If you're using fresh tomatoes instead of canned, blanch and peel the tomatoes and then cut into 1 cm cubes.
  2. Heat up olive oil in a pot over medium heat. Sauté the onion, carrots, and celery. Add the garlic. Season with salt and pepper and sauté until the vegetables become tender.
  3. Once the vegetables are tender, add the canned tomato with the juices. Cook until the moisture evaporates and the tomatoes become tender.
  4. Add the lentils. Once everything has been covered in the sauce, add the bouillon, the thyme, and the bay leaf. Bring to a boil over high heat.
  5. The lentils I used this time don't require being soaked in water, so I just rinsed and used them as is.
  6. Once boiling, cover with a lid, lower the heat to low, and simmer for 30 minutes. When the lentils have softened, add the macaroni and simmer for another 8 minutes.
  7. Taste and season with salt and pepper if necessary.
  8. Serve in a bowl and top with parmesan cheese and dribble on some olive oil if you would like.

Add the. ½ cup dried whole-wheat elbow macaroni Heat the oil in a large pot over medium heat. Lentil and Macaroni Soup With Swiss Chard. Use hardy winter greens to conjure up this simple soup. Bright, acidic apricot perks up this pantry-friendly soup. How to make this lentil and tomato macaroni soup First, start by cooking your veggies down.

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