LENTIL SOUP
Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.
Provided by Nagi@RecipeTin Eats
Time 55m
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g
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.
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
TUBETTINI LENTIL SOUP
Make and share this Tubettini Lentil Soup recipe from Food.com.
Provided by wirkwoman1
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine water, lentils, celery and onion; bring to a boil.
- Reduce heat; cover and simmer 45 minutes or until lentils are tender.
- In a separate large pot, cook pasta 9-11 minutes. Drain.
- Add tomatoes, salt, pepper and olive oil to lentil mixture; heat through.
- Add pasta to soup.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 152.5, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.3, Sodium 540.1, Carbohydrate 14.5, Fiber 5.2, Sugar 3.5, Protein 8.5
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
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
BEEFY LENTIL SOUP
Make and share this Beefy Lentil Soup recipe from Food.com.
Provided by ElaineAnn
Categories Lentil
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground chuck in a 6-quart kettle at medium heat for 5 minutes.
- Stir in remaining ingredients.
- Cook on high heat until mixture comes to a boil for ten minutes. Reduce heat to low and simmer about 90 minutes or until lentils are tender.
- Crock pot: Use ingredients listed, but reduce beef broth and water to 1 cup of each. Put in crock pot and cook on low for 6 to 8 hours or until lentils are tender.
Nutrition Facts : Calories 224.9, Fat 5.4, SaturatedFat 1.9, Cholesterol 37, Sodium 661.8, Carbohydrate 25.8, Fiber 9.1, Sugar 8.5, Protein 19.4
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