CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP
Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe.
Provided by Sharon123
Categories Lentil
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
- In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
- Stir in water, mushroom soup, and bouillon.
- Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
- Top each serving with a dollop of sour cream.
- 4 servings.
LENTIL SOUP II
Quick and very easy to make and very yummy as well!!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
- Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 21.7 g, Fat 3 g, Fiber 10.3 g, Protein 10.5 g, SaturatedFat 0.6 g, Sodium 582.2 mg, Sugar 1.8 g
CREAMY LENTIL SOUP
Make and share this Creamy Lentil Soup recipe from Food.com.
Provided by Dancer
Categories Lentil
Time 1h20m
Yield 1 3/4 quarts.
Number Of Ingredients 11
Steps:
- Heat oil in a dutch oven over medium heat.
- Add next 3 ingredients; saute 3 minutes.
- Add cumin and curry powder; cook 30 seconds, stirring constantly.
- Add lentils and next 3 ingredients; stir well, and bring to a boil.
- Cover, reduce heat, and simmer 45 minutes or until lentils are tender, stirring occasionally.
- Spoon one-third of mixture into container of an electric blender or food processor; cover and process until smooth.
- Spoon into a large bowl.
- Repeat procedure with remaining lentil mixture.
- Return mixture to pan; cook over medium heat until heated.
- Ladle into soup bowls; top with yogurt.
Nutrition Facts : Calories 587.3, Fat 9.6, SaturatedFat 2.1, Cholesterol 1.2, Sodium 925.5, Carbohydrate 87.5, Fiber 13.5, Sugar 8.7, Protein 45.5
CREAM OF LENTIL SOUP
Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. -Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.
Nutrition Facts : Calories 344 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.
CREAMY LENTIL SOUP II
Mom clipped this out of the San Diego Union newspaper a long time ago and sent it to me. Marjoram was substituted for thyme. Canned lentils were used in place of dried lentils. This soup recipe would convert well to crock pot cooking. (For an easy crouton recipe, see #141848).
Provided by COOKGIRl
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan heat up the olive oil on medium heat. Saute the onion and garlic until softened.
- Add the lentils, rice, broth, water, salt, pepper and bay leaf. Cover and simmer 30 minutes.
- Scoop out 1 cup of the lentil mixture and set aside. Remove bay leaf.
- Puree the soup in the saucepan using an immersion blender. Process until smooth and creamy. (You could also use a blender or food processor to do this. It will be necessary to puree the soup in batches.).
- Return the reserved 1 cup of soup to the pan and stir in the cream. Season to taste with salt and pepper. Heat through on *low-medium* but no higher than *medium heat* so as to avoid burning the soup!
- For each serving garnish with marjoram, parsley and croutons. Serve lemon slices on the side.
Nutrition Facts : Calories 1150.7, Fat 23.1, SaturatedFat 8.8, Cholesterol 44.4, Sodium 1243.8, Carbohydrate 173.6, Fiber 67.1, Sugar 10.8, Protein 62.6
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