FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
CARROT AND RED LENTIL SOUP
This beautiful carrot and lentil soup is vegan comfort food in a bowl.
Provided by Anna Theoktisto
Time 45m
Number Of Ingredients 12
Steps:
- Toast cumin seeds in a large pot over medium-high, stirring often, until fragrant, about 1 minute. Remove from pot. Heat oil in pot. Add carrots and shallots; cook, stirring often, until shallots are very tender, about 6 minutes. Stir in ginger, turmeric, and toasted cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes.
- Blend carrot mixture in a blender, in batches if necessary, taking care when blending hot liquids. (Or use an immersion blender directly in pot.) Return pureed soup to pot. Stir in coconut milk, 1 cup water, salt, and pepper. Top with cilantro.
Nutrition Facts : Calories 442 kcal, Carbohydrate 44 g, Fiber 11 g, Protein 13 g, SaturatedFat 17 g, Sodium 984 mg, Sugar 11 g, Fat 26 g, UnsaturatedFat 0 g
EASY LENTIL SOUP WITH CARROTS
Lighten your cooking load tonight with our Easy Lentil Soup with Carrots recipe! Pureed carrots help give this easy lentil soup its velvety texture.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions, garlic and seasoning; cook 3 min. or until crisp-tender, stirring frequently. Add lentils and carrots; cook and stir 2 min. Stir in water and broth; bring to boil. Cover; simmer on medium-low heat 25 min. or until carrots are tender. Cool 15 min.
- Process soup, in batches, in food processor or blender until smooth. Return to saucepan.
- Reserve 2 Tbsp. cream cheese spread. Add remaining to soup; cook and stir on low heat 8 to 10 min. or until cream cheese is melted and soup is heated through. Serve topped with reserved cream cheese.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 27 g, Fiber 12 g, Sugar 5 g, Protein 11 g
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
RED LENTIL & CARROT SOUP
This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
- Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 258 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium
CARROT AND LENTIL SOUP
wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.
Provided by clu6626
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan set over high heat, bring lentils and stock/water to a boil.
- Skim off froth.
- Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
- Dice carrots and red pepper. Stir into soup.
- Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
- Stir in red onion, coriander, lemon juice and pepper.
- Remove bay leaf. Liquidise if required.
- Serve immediately or refrigerate, covered, up to 3 days or freeze.
Nutrition Facts : Calories 326, Fat 4.5, SaturatedFat 1.1, Cholesterol 7.2, Sodium 377.3, Carbohydrate 51.9, Fiber 8.4, Sugar 7.8, Protein 21.5
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- Add olive oil to a large dutch oven and place over medium heat. Once the pan is hot, add the onion and 1/2 of the carrots and celery, and salt. Cook approximately six to seven minutes or until the vegetables are soft and the onions are translucent. Stir occasionally. Add the garlic and cook for about 30 seconds.
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