Lentil Soup Ii Recipe 45 Recipes

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

Ingredients

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.

15-MINUTE LENTIL SOUP

15-Minute Lentil Soup image

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Steps:

In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

LENTIL SOUP

Lentil Soup image

Provided by Pierre Franey

Categories soups and stews

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup finely chopped onions
2 teaspoons finely chopped garlic
1/2 pound dry lentils
1/2 cup uncooked rice
6 cups fresh or canned chicken broth
2 cups water
Salt and freshly ground pepper to taste
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
1/2 cup heavy cream, half-and-half or milk
2 tablespoons finely chopped chervil or parsley
Croutons, optional (see recipe)

Steps:

Heat the olive oil in a deep saucepan. Add the onions and garlic. Cook briefly, stirring, until wilted. Do not brown.
Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme. Simmer for 30 minutes. Scoop out 1 cup of the lentils, rice and broth and set aside.
Remove and discard bay leaf. Put the remaining soup through a food processor or food mill and process until fine. This may have to be done in two or more operations.
Return the soup to the pan and add the reserved cup. Add the cream and bring to a simmer. Adjust the seasonings. Sprinkle with the chervil or parsley. Serve hot with croutons.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 1527 milligrams, Sugar 5 grams

EASY SOUP MAKER LENTIL SOUP

Easy soup maker lentil soup image

Use a soup maker to make this easy lentil soup with leek and carrot for lunch or supper. It's filling and nutritious, plus low in calories and fat

Provided by Good Food team

Categories Dinner, Lunch, Soup, Starter, Supper

Time 35m

Number Of Ingredients 5

Ingredients

750ml vegetable or ham stock
75g red lentils
3 carrots , finely chopped
1 medium leek , sliced (150g)
small handful chopped parsley , to serve

Steps:

Put the stock, lentils, carrots and leek into a soup maker, and press the 'chunky soup' function. Make sure you don't fill it above the max fill line. The soup will look a little foamy to start, but don't worry - it will disappear once cooked.
Once the cycle is complete, check the lentils are tender, and season well. Scatter over the parsley to serve.

Nutrition Facts : Calories 103 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.15 milligram of sodium

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