155256 green lentil soup scrambled Recipes

lentils, beef broth, bacon, diced onion, diced celery, tomato sauce, minced garlic, salt and pepper

lentils, beef bouillon cubes, water, stalks celery, chopped, chopped onion, minced garlic, carrots, sliced, fresh parsley, red yeast rice, water, salt and pepper

green lentils (small), beef broth, water, carrots, celery, cabbage, parsnips, cauliflower, tomatoes, red pepper, green pepper, garlic

water, green lentils (about 6 oz), turkish bay leaves, bulgur (cracked wheat), salt, ground cinnamon, ground nutmeg, ground cardamom, almonds, toasted, caramelized onions reserved from chicken

extra virgin olive oil, fresh lemon juice, pomagranate molasses, roasted chopped hazelnuts or walnuts (cashew), tomatoes (preferably assorted heirloom varieties), halved or quartered if large, boiled green lentil, cleaned peeled and cutted cucumber, tender purslane leaves (from a 1-lb bunch), corn, sultanas or dry raisin, roasted linseed (flaxseed) if u wish, salt

lentils, tomatoes, oil, flat leaf parsley, garlic cloves, cumin, paprika, salt, water, cayenne

lentil any kind (better yellow ), chicken bouillon cubes or chicken stock if available, chopped celery, chopped carrots, chopped onion, qt. water, garlic, few leaves curry leaves, coconut milk, cummins, cut lemon slices

lentils (rinse many times), bay leaf, frozen spinach, tomato paste, onion, olive oil, garlic cloves, chopped celery stalks, chopped carrots, water, salt & pepper

vegetable oil, cumin seeds, mustard seeds, dried hot peppers, onion, garlic, tomato, green lentils, salt, ground coriander, cilantro, mint

water, divided, salt, divided, wild rice (about 6 oz), onion, peeled, extra-virgin olive oil, carrot, peeled , halved crosswise, celery stalk , halved crosswise, garlic cloves, peeled, thick pancetta (italian bacon), cut into 1/4-inch cubes, dried french green lentils, bay leaf, chopped fresh italian parsley

basmati rice, salt, green lentils, raisins (or sultanas/golden ), dates, onion, potatoes for the tahdig* (optional), approximately 1 litre/1 1/4 pints water, butter, vegetable oil, turmeric, liquid saffron

olive oil, onion, finely chopped, celery, diced, carrot, peeled & diced, garlic cloves, minced, chopped tomatoes, dried herbs (oregano, basil, margoram etc), vegetable stock cube, sugar, vegetarian sausages, green lentils (2x400g cans)

water, divided, salt, divided, wild rice (about 6 oz), onion, chopped, extra virgin olive oil, carrot, chopped, celery, chopped, garlic cloves, chopped, pancetta, cut into 1/4-inch cubes, dry green lentils, bay leaf, fresh parsley, chopped

beets, french green lentil, white chicken stock, onion, halved, garlic clove, peeled and smashed, salt, fresh ground white pepper, red wine vinegar, dijon mustard, coarse salt, fresh ground white pepper, hazelnut oil , plus, hazelnut oil, duck confit , legs, minced shallots, chopped fresh flat leaf parsley, coarse salt, coarsely ground white pepper, head frisee, watercress, large stems removed, roquefort cheese

lamb fillets, diced, onion, chopped, carrot, chopped, celery, chopped, madras curry paste, tomato puree, lamb stock, green lentils, salt

roasted garlic, heavy cream, whole eggs, egg yolks, colorado lamb rack , frenched, cleaned, and tied with 1 bone showing, diced celery, diced carrots, french green lentils , cooked until soft, unsalted butter, salt and pepper, baby spinach, tarragon, olive oil, lamb sauce , recipe follows, fresh herbs, for garnish, shiraz wine, lamb stock, unsalted butter, salt and pepper

french green lentils, brown basmati rice, water- see below, tumeric, salt, cayenne, crushed garlic or 1/2 tsp garlic powder, a cinnamon stick