MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Vegetable Soup with Lentils Ingredients: 1 tsp extra virgin olive oil 1 large onion, chopped 3 cloves of garlic, grated 1 cup of red or brown lentils 3 ½ cups of vegetable broth 3 ½ cups of boiling water 4 medium carrots, chopped 2 stalks of celery, chopped 2 tsp of parsley Directions: Heat oil in a deep pan. Add garlic, onion, celery and carrots. Add the vegetable broth and water. Both should already be warm, if not, boiling. Cover the pan with a lid and allow the soup to simmer for 15 minutes. Remove lid and allow the soup to cool for 10 minutes. Add salt and pepper to taste. Serves: 4 persons       Roasted Red Pepper and Tomato Soup Ingredients: 3 medium red bell peppers 1 celery stalk, chopped 2 medium onions, chopped 1 clove of garlic, grated 2 ½ cups of vegetable broth 2 cans of peeled tomatoes Directions: Heat oven to 350 degrees. Halve and clean the bell peppers. Place bell peppers on wax papered tray and place it in the oven for 10 minutes, or until the skin of the peppers begins to blister off and turn black. Remove peppers from the oven and skin them. Cut the roasted peppers into small squares and place them in a deep pan. Add the vegetable broth, onions, garlic, celery and boil on a medium heat for 10-15 minutes. Add the peeled tomatoes and boil for another 5 minutes. Add salt and pepper to taste. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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