Vegetarian Savory Lentil Soup Recipes

VEGETARIAN SAVORY LENTIL SOUP

Vegetarian Savory Lentil Soup image

I have been making this soup for years. It originally came from the New McDougall Cookbook - wonderful low-fat, vegetarian cookbook. I don't know if it is still in publication. I didn't see another one that looked quite like this recipe in the many lentil soup recipes.

Provided by TXOLDHAM

Categories Lentil

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces package lentils
4 cups water
1 garlic clove, minced
1 onion, chopped
3 -4 scallions, chopped
1 -2 stalk celery, chopped
1/4 cup soy sauce
1/3 cup balsamic vinegar
1 (6 ounce) can tomato paste
1 teaspoon Dijon mustard
fresh ground pepper

Steps:

Wash lentils and place in a large pot and cover with water. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
Saute the garlic, onion, scallions and celery in 1/3 cup water until soft. Add to the cooked lentils along with the soy sauce, balsamic vinegar, tomato paste and mustard. Add freshly ground black pepper to taste.
Continue to simmer for 1 hour more, covered for a souplike consistency; uncovered for a gravylike consistency.

Nutrition Facts : Calories 121, Fat 0.4, SaturatedFat 0.1, Sodium 922, Carbohydrate 22.6, Fiber 6.4, Sugar 7.9, Protein 8.1

VEGETARIAN LENTIL SOUP

Vegetarian Lentil Soup image

I went to Central Market (an upscale grocery store/eatery in the Dallas/Ft. Worth area), and I tasted a fabulous Vegetarian Lentil Soup. I added a squirt of lemon and then it was phenomenal. I slowly ate it to really take in all the different flavors, so I could mimic it at home. I think I did a pretty good job. The family says it's the best lentil soup I've ever made.

Provided by JeffieNerd

Categories Lentil

Time 1h15m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon grapeseed oil
2 cups carrots, diced
2 cups onions, diced
16 ounces brown lentils
1 (14 ounce) can tomatoes and green chilies
2 quarts vegetable stock (or water)
1 cup turnip, peeled and diced (original had potatoes, but I was out)
4 cups fresh spinach, roughly chopped
5 garlic cloves
1 cup cilantro, roughly chopped
2 large lemons, zested and juiced
1 teaspoon sea salt (or to taste)

Steps:

Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.

Nutrition Facts : Calories 215.3, Fat 2.1, SaturatedFat 0.2, Sodium 432.8, Carbohydrate 37.5, Fiber 16.1, Sugar 4.5, Protein 13.3

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