Green Lentil Soup With Noodles And Mint Recipes

GREEN LENTIL SOUP WITH NOODLES AND MINT

Steps:

• 1. Bring 6 cups broth to a boil over high heat Add drained lentils , salt and pepper to taste, tomato paste and red pepper paste; mix to incorporate. cover the pot and reduce the heat to medium low for 20-25 mins 2. Add remaining 2 cups broth and the pasta. Stir to incorporate then cover and cook 10-15 mins. until the pasta is tender Transfer to soup bowls 3.Combine the butter and oil in a skillet then stir in the mint and Aleppo pepper Drizzle over the soup

LENTIL SOUP WITH LEMON, PANCETTA, AND MINT

Steps:

• Peel the onions and chop them finely, cook them over medium to low heat with a little olive oil, the sliced garlic, and the diced bacon. It should all be golden and fragrant. Chop the parsley and stir it in.
• Wash the lentils thoroughly, then stir them into the onions and bacon. Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface. You can add a bay leaf or two if you like. Decrease the heat so that the lentils simmer merrily, then almost cover the pot with a lid and leave until they are tender but far from collapse-about thirty minutes, depending on your lentils.
• Wash the spinach thoroughly and tear it up a bit. While it is still wet and dripping, put it into a shallow pan over high heat and shut the lid tightly-you need to cook it in its own steam. After a minute or two it will be limp and bright emerald green. Lift it out, squeeze it dry, then divide it among four warm bowls.
• Season the soup with salt, black pepper, lemon juice, and the torn mint leaves, tasting as you go. Ladle the hot soup on top of the spinach and serve with more lemon and mint for those who want it.