Heat the water in a soup pot over medium heat. Once hot, add the onion, garlic, carrot, and celery, and cook until the onions are translucent, about 7 minutes. Add the lentils, stock, salt, coriander, and cumin, and stir to combine. Increase the heat to high and bring to a boil.
Ingredients: 1 pint grape tomatoes 1 stalk celery 1 garlic clove 1 orange 4 cups baby spinach 2 basil leaves or a few sprigs of cilantro 1⁄2 avocado (optional)
Apr 16, 2020 · Directions In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes.
Apr 03, 2014 · Directions: Heat oil over medium heat in large pot. Add garlic, onion, and ginger and cook for 2 minutes. Add the broccoli, spinach, parsnips, celery and parsley and cook for 5-7 minutes. Add vegetable broth and reduce to medium-low heat. Cover the pot and simmer for 10 minutes. Puree the soup with a blender or food processor. Add remaining olive oil to the pot and 1 tablespoon butter; heat over medium-high heat until butter is melted. Stir in diced onions, sweet potatoes, carrots, and celery stalks; cook for 5 minutes, stirring frequently. Stir in garlic, basil, parsley, thyme, salt, and pepper; cook for 1 more minute. The color of medium-rare beef is mostly pink from the center outward with no blood-red areas and is gray-brown on the surface. The meat is tender, juicy, and flavorful. Because of the increased concern with harmful bacteria that may be present in beef, medium-rare (145ºF on a meat thermometer, using updated guidelines) is the minimum degree of ...