Search results
Results from the WOW.Com Content Network
Deselect All. 3 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
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt ...
Heat the olive oil in a heavy-bottomed pot such as a Dutch oven over medium heat until shimmering. Add the onion and sauté, stirring occasionally, until softened and translucent, about 10 minutes.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil.
Thick, flavorful lentil soup is budget-friendly and full of nutrients. Stir up a batch with one of Food Network's most-popular lentil soup recipes, and make it a favorite in your repertoire.
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
Deselect All. 1 tablespoon olive oil. 1 large yellow onion, diced. 3 large carrots, diced. 3 stalks celery, diced. 2 bay leaves. 1 pound andouille sausage, cut into diagonal slices
Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat.
Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker.