Macaroni And Lentil Soup Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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. 8 Serve in a bowl and top with parmesan cheese and dribble on some olive oil if you would like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Leftover Turkey Panini Omelette with Olives Sriracha-Lime Baked Tilapia Addictive Spicy Karaage with Doubanjiang Steak & Potato Salad Vegan 'Meat' Sauce for Pasta Carrot Tops Spaghetti Chicken Caesar Wraps Vegetarian Burgers with Japanese Vinegar Sauce All-Purpose Vegetarian "Meat" Miso Leftover Turkey Panini Omelette with Olives Sriracha-Lime Baked Tilapia Addictive Spicy Karaage with Doubanjiang Steak & Potato Salad Vegan 'Meat' Sauce for Pasta Carrot Tops Spaghetti Chicken Caesar Wraps Vegetarian Burgers with Japanese Vinegar Sauce All-Purpose Vegetarian "Meat" Miso