EASY MEDITERRANEAN GREEN LENTIL SOUP
Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
- Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
- Add in potatoes and lentils. Stir and cook for two minutes.
- Add in tomato paste, turmeric, paprika and cumin.
- Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
- Add in salt and baby spinach and cook until they're wilted.
- Pour the soup into bowl and top with parsley.
- Top with chopped parsley. Serve with lemon juice and toasted bread.
Nutrition Facts : Calories 308 kcal, Carbohydrate 48 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 1429 mg, Fiber 21 g, Sugar 7 g, ServingSize 1 serving
MEDITERRANEAN LENTIL SOUP
This was my first endeavor into lentils and it was fabulous, the flavor is wonderful (even though it doesn't seem to have much looking at the ingredients list). I added rice to mine. I revised this from the what would jesus eat cookbook.
Provided by Layanette
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
- Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
- Add the bell pepper and saute for a minute or two longer.
- Add the onion mixture to the lentils. Simmer 15 minutes.
- Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
- Stir in the cilantro; remove dish from heat.
- Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
- Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.
Nutrition Facts : Calories 136.3, Fat 2.7, SaturatedFat 0.4, Sodium 400.2, Carbohydrate 21.5, Fiber 7.5, Sugar 3.2, Protein 8.2
SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
MEDITERRANEAN LENTIL SOUP WITH SPINACH
Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.
Provided by PalatablePastime
Categories Lentil
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sort lentils and rinse under cold water.
- Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
- Add spinach and lemon juice and cook on HIGH for 20 minutes more.
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- Add the tomato & broth. Pour in the diced tomatoes and the parmesan rind. Stir and simmer for 3 minutes. Then add the remaining 3 cups of veggie broth.
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