15-MINUTE LENTIL SOUP
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
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
QUICK RED LENTIL SOUP
Sounds yummy and fast, a quick weeknight meal. The prep-vs-cook time is deceiving, as you are working while it is cooking; all told it will take you about half an hour, and you can squeeze in table-setting and salad-making while cooking this dish. Serve with a green salad and light vinaigrette and some crusty bread. I'm told the flavors meld even more for reheating next day. Adapted from America's Test Kitchen recipe.
Provided by treehuggingmom
Categories Lentil
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
- Cover, reduce heat to medium, and cook 10 minutes.
- Meanwhile:.
- In large saucepan over medium-high heat, heat oil until it shimmers.
- Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
- Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
- Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
- Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
- Remove from heat and add chopped cilantro and pepper to taste.
- Garnish bowls of soup with chopped tomatoes.
Nutrition Facts : Calories 403.9, Fat 4.2, SaturatedFat 0.8, Sodium 589.8, Carbohydrate 69.8, Fiber 16.9, Sugar 4.3, Protein 22.9
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
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