LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
RED LENTIL SOUP RECIPE WITH VEGETABLES
This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.
Provided by Cheryl
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
- SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
- ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
- COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
- FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 1074 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving
WINTER VEGETABLE & LENTIL SOUP
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
RED LENTIL SOUP
I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!
Provided by duonyte
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
- Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
- Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
- Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
- Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
- Note: A spoonful of plain yogurt is a nice addition.
Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
RED LENTIL VEGETABLE SOUP
A mild and sweet vegetable soup made more filling with red lentils and rutabagas. If you don't like rutabagas, potatoes could be substituted, but the rutabagas do add a special spicy sweetness. Use a good vegetable boullion for this (I like Rapunzel) because its flavor will dominate the dish.
Provided by sprout 13
Categories Lentil
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil.
- Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes.
- Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables.
- Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup.
- Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot.
- Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed.
- Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.
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