Brown Lentil Soup Recipes

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LENTIL SOUP



Lentil Soup image

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Provided by Nagi@RecipeTin Eats

Categories     Mains     Soup

Time 55m

Number Of Ingredients 15

2 tbsp olive oil
1 onion, chopped ((white, brown, yellow))
2 garlic cloves, minced
1 large carrot (, chopped (about 1 1/4 cups))
2 celery ribs (, chopped (about 1 1/4 cups))
2 cups / 400g dried lentils (, green or brown, rinsed (Note 1))
400g / 14 oz crushed tomato
1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium)
1/2 tsp each cumin and coriander powder
1 1/2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper, (each)
Chopped fresh parsley, for garnish
Warm bread, to serve

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
  • Add all remaining ingredients except the lemon and salt. Stir.
  • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
  • Remove bay leaves.
  • Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g

BROWN LENTIL SOUP RECIPE



Brown Lentil Soup Recipe image

Hearty Traditional Brown Lentil Soup Recipe is just what you need after a long and tiring day.

Provided by Anjali

Categories     Dinner     Soup

Time 50m

Number Of Ingredients 18

1 Cup Veggies (tomatoes, red onions, celery, carrots) (finely chopped)
1 Cup Brown Lentils (washed and drained)
1 tbsp Olive Oil
2 cups Vegetable Stock
½ Teaspoon Cumin Seeds (optional)
2 pieces Dried Red Chilies (Optional)
1 leaf Bay leaf (dried )
1 pinch Asafoetida (optional)
½ tsp Salt (adjust as per taste)
1 Tablespoon Granulated Sugar (or Brown Sugar)
2 Teaspoon Ground Coriander (can replace with Indian Curry Powder)
½ Teaspoon Ground Cumin
1 Teaspoon Ground Turmeric (optional)
1 Teaspoon Smoked Paprika
2 Teaspoon Shredded Coconut (Skip if you do not like the texture of Coconut)
¼ Cup Raisins (Soaked in a cup of water for 30 min prior to use)
3 Tablespoon Unsalted Butter
¼ Cup Cilantro (finely chopped)

Steps:

  • Heat oil and throw in the dry spices (bay leaf, Asafoetida, dried red chili, cumin)
  • Add your veggies along with spices (turmeric, coriander, cumin, smoked paprika, salt, and sugar). Stir Well. Cook until fragrant for 3-4 min
  • Add vegetable stock along with brown lentils. Scrape off anything which might have got stuck to the bottom of the pan. Stir well. And cover cook for 30-35 minutes at low heat. Stir after 15-minutes to scrape off the edges and mix it well.
  • Top with chopped cilantro, shredded coconut, soaked raisins, and butter.

Nutrition Facts : Calories 341 kcal, Carbohydrate 43 g, Protein 13 g, Fat 14 g, SaturatedFat 7 g, TransFat 0.3 g, Cholesterol 23 mg, Sodium 776 mg, Fiber 16 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

LENTIL SOUP



Lentil Soup image

For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Steps:

  • 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. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

ITALIAN RED LENTIL AND BROWN RICE SOUP



Italian Red Lentil and Brown Rice Soup image

Red lentils and brown rice make for a thick vegetarian soup that's full of fiber, filling you up quickly. I came up with this when I only had a few ingredients to work with while in the mood for lentil soup. Top with Parmesan cheese, if desired. Enjoy.

Provided by Sola

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 red onion, coarsely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 (14.5 ounce) can Italian-style diced tomatoes
1 ¼ cups red lentils, rinsed and drained
½ cup uncooked brown rice
1 tablespoon Italian seasoning
1 tablespoon dried celery flakes
1 teaspoon ground white pepper
1 teaspoon dried marjoram
1 ½ tablespoons balsamic vinegar

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
  • Stir balsamic vinegar into the soup just before serving.

Nutrition Facts : Calories 428 calories, Carbohydrate 66.4 g, Fat 9.3 g, Fiber 12.4 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 651.4 mg, Sugar 8.9 g

SLOW-COOKER BROWN LENTIL SOUP



Slow-Cooker Brown Lentil Soup image

Ground cumin gives a slight Southwestern spin to hearty lentil soup.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h15m

Yield 7

Number Of Ingredients 9

1 bag (1 lb) dried brown lentils, sorted, rinsed
2 medium carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
1 can (6 oz) tomato paste
1/2 cup dry sherry or Progresso™ chicken broth
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme leaves

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
  • Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Nutrition Facts : Calories 280, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 12 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

THE BEST LENTIL SOUP



The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

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
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

  • Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
  • Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
  • Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

HEARTY BROWN LENTIL SOUP



Hearty Brown Lentil Soup image

I just love lentils so when I spotted this recipe in a book I couldn't resist making it. The recipe says you can add other vegetables such as tomatoes, spinach, leeks, peppers, squashes, and root vegetables if available, but on my first try I stuck faithfully to the recipe, though I did halve it. From a book called "Love Soup'.

Provided by Kiwi Kathy

Categories     Lentil

Time 1h25m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 16

450 g brown lentils
2 1/2 teaspoons sea salt, plus more to taste if needed
4 carrots, large (about 350 gm)
4 celery ribs (about 225 gm)
4 small potatoes
1 bay leaf
1 teaspoon thyme, chopped (or 1/2 tsp dried)
1 onion, large (about 300gm)
4 tablespoons olive oil
1 tablespoon garlic, chopped
1 1/2 tablespoons cumin seeds
1 tablespoon lemon juice
black pepper, freshly ground
2 cups vegetable stock
2/3 cup cilantro, chopped
1 cup parsley, chopped

Steps:

  • Rinse the lentils and put them in a large pot with 10 cups water and 2½ tsp salt. (I added the salt towards the end of the cooking period as salt added at the start of cooking can make the lentils hard.
  • Finely dice the carrots, celery and potatoes and add them to the pot, along with the bay leaf and thyme.
  • Bring the water to the boil, lower heat and simmer soup, loosely covered for about 1 hour.
  • Meanwhile chop the onion medium fine and saute it in 2 tblsps olive oil, stirring often over a medium heat until it softens. Add the chopped garlic and keep cooking and stirring until the onion begins to colour, about 10 minutes. Add the onion and garlic to the soup as it simmers.
  • Lightly toast the cumin seeds in a small pan, stirring constantly for a few minutes until they are fragrant. Grind the cumin in a mortar or spice grinder and add it to the soup, along with 1 tblsp lemon juice and plenty of black pepper.
  • Add the vegetable broth and the fresh herbs, bring the soup back to a simmer and taste. Adjust seasonings if necessary. Stir in another 2 tblsps olive oil.
  • When serving add a thin drizzle of olive oil on top of each bowl, or put a tsp of mild salsa on top of each serving.

Nutrition Facts : Calories 281.5, Fat 6.3, SaturatedFat 0.9, Sodium 620.8, Carbohydrate 43.5, Fiber 16.6, Sugar 3.3, Protein 13.8

RED & BROWN LENTIL SOUP (VEGAN)



Red & Brown Lentil Soup (Vegan) image

I made up this easy soup recipe to use up some lentils and tomato paste in my pantry and the result was very warm and hearty. You won't believe how low-calorie and good for you this soup is! :)

Provided by the80srule

Categories     Lentil

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

4 cups vegetable broth (or stock)
6 ounces tomato paste
1 cup red lentil
1/4 cup brown lentils
1 teaspoon salt
3 dashes black pepper
1 teaspoon ground mustard
1/2 teaspoon garam masala
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon marjoram
1/2 tablespoon lemon juice

Steps:

  • In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
  • Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
  • Add the lemon juice and spices, and stir well.
  • Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
  • Serve and enjoy.

Nutrition Facts : Calories 166.1, Fat 1.1, SaturatedFat 0.2, Sodium 616.3, Carbohydrate 29.6, Fiber 7.3, Sugar 3.7, Protein 11.5

ALTON BROWN'S LENTIL SOUP



Alton Brown's Lentil Soup image

Make and share this Alton Brown's Lentil Soup recipe from Food.com.

Provided by Tarah T.

Categories     Lentil

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 cup onion (chopped finely)
1/2 cup carrot (chopped finely)
1/2 cup celery (chopped finely)
2 teaspoons kosher salt
1 lb lentils (culled & rinsed)
1 cup tomatoes (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
1/2 teaspoon coriander (ground)
1/2 teaspoon cumin (ground)
1/2 teaspoon grains of paradise (ground)

Steps:

  • with salt, sweat the onion, carrot, and celery in hot olive oil.
  • add the broth, tomatoes, lentils and seasonings.
  • bring to a boil.
  • reduce heat and cover, cooking about 35-45 minutes.
  • blend if desired (I do not blend).

Nutrition Facts : Calories 105.6, Fat 3.5, SaturatedFat 0.6, Sodium 774.9, Carbohydrate 12.5, Fiber 4.3, Sugar 2.6, Protein 6.5

BROWN LENTIL AND VEGETABLE SOUP



Brown Lentil and Vegetable Soup image

Make and share this Brown Lentil and Vegetable Soup recipe from Food.com.

Provided by Stardustannie

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 carrots, peeled, diced
2 zucchini, diced
2 stalks celery, diced
1 brown onion, finely chopped
1 (400 g) can diced tomatoes
4 cups vegetable stock
1 (400 g) can brown lentils, rinsed, drained
1/2 cup flat leaf parsley, chopped
1 lemon

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
  • Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.
  • Simmer, partially covered, for 15 minutes or until vegetables are soft.
  • Add lentils to soup. Cook for 5 minutes or until heated through.
  • Sprinkle with parsley and squeeze lemon juice.
  • Season with freshly ground black pepper.

Nutrition Facts : Calories 459.5, Fat 5, SaturatedFat 0.7, Sodium 275.8, Carbohydrate 79.3, Fiber 36, Sugar 10.4, Protein 29

LENTIL AND BROWN RICE SOUP



Lentil and Brown Rice Soup image

Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.

Provided by evelynathens

Categories     Brown Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 cups chicken broth or 5 cups vegetable broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
1 (2 lb) can tomatoes, drained,reserving juice,and chopped
3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley
2 tablespoons cider vinegar
1 lb smoked sausage (optional)

Steps:

  • Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
  • Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
  • Stir in parsley and vinegar and season to taste.
  • Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2

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