ITALIAN LENTIL SOUP
This hearty Italian Lentil Soup comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!
Provided by Lora
Categories Dinner
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat.
- Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
- Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
- Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
- Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
- Next, add in the broth and bay leaf.
- Bring to a boil for a few minutes and then lower the heat to a simmer.
- Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
- Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
- If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
- When ready to serve, remove the bay leaf.
- Ladle into serving bowls and drizzle on some olive oil.
- Add in red pepper flakes, if using.
- SLOW COOKER DIRECTIONS:
- Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
- Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
- Stir in the kale during the last hour of cooking.
- Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
- Serve warm, garnished with optional toppings if desired.
ITALIAN RED LENTIL AND BROWN RICE SOUP
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
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
LENTIL AND BROWN RICE SOUP
Steps:
- In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
LENTIL AND BROWN RICE SOUP
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
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
HEARTY ITALIAN LENTIL SOUP
You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!
Provided by Kristin
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
- Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
- In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 34.1 g, Cholesterol 60.9 mg, Fat 11.9 g, Fiber 6.8 g, Protein 20.9 g, SaturatedFat 4.3 g, Sodium 786.6 mg, Sugar 6.2 g
ITALIAN LENTIL SOUP
Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.
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