Ww Lentil Soup Vincent Recipes

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HEARTY LENTIL & TOMATO SOUP



Hearty Lentil & Tomato Soup image

Thick, hearty, and full of plant-based protein, this vegan soup is supremely satisfying. Instead of cooking separately in plain water, the lentils simmer in a seasoned broth making each little legume burst with flavor. You'll need a large Dutch oven to make this large batch of soup, as this makes about 16 cups. Leftovers can be kept in the fridge for up to 1 week or frozen for up to 3 months.

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

2 tbsp(s) Olive oil
2 medium Uncooked sweet onions 2 cups chopped
1 cup(s) Uncooked celery Thinly sliced, about 2 large stalks
3 clove(s), large Garlic clove(s) finely chopped
8 cup(s) Fat free reduced sodium vegetable broth
2 cup(s) Uncooked carrot(s) Sliced, about 2 medium
1.5 tsp(s) Italian seasoning
2 leaf/leaves Bay leaf
14.5 oz No salt added diced tomatoes
3 cup(s) Dry lentils triées pour éliminer les pierres
1.5 tsp(s) Kosher salt
0.75 tsp(s) Black pepper
8 oz Uncooked kale 1 medium bunch, centre stock removed

Steps:

  • In a large Dutch oven, heat oil over medium-high. Add onion, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water; bring to a boil. Stir in lentils.
  • Reduce heat to low, partially cover, and simmer, stirring occasionally, until lentils are almost tender, about 30 minutes. Stir in salt and pepper. Gradually stir in kale; simmer until kale is tender, about 15 minutes.
  • Per serving (1⅓ cups)

Nutrition Facts : Calories 37 kcal

WW LENTIL SOUP VINCENT



Ww Lentil Soup Vincent image

From Kitchen Parade. 1 point per cup. Made this with small red lentils and only cooked for about an hour. Delicious!

Provided by Redsie

Categories     Lentil

Time 3h

Yield 14 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 large onions, chopped (about 4 cups)
4 garlic cloves, minced
2 cups chopped celery
2 cups chopped carrots
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried thyme, crumbled
2 bay leaves
2 teaspoons brown sugar
2 tablespoons ketchup
5 cups water
3 (14 ounce) cans chicken broth
28 ounces canned diced tomatoes
16 ounces dry green lentils, rinsed and picked over (about 3 cups)
1/2 cup dry sherry

Steps:

  • In a large kettle, heat olive oil over medium high.
  • Add onions, garlic, celery and carrot. Cook for 10 - 15 minutes, stirring occasionally, until onions are deep gold in color.
  • Stir in spices, than add the remaining ingredients.
  • Cover and bring to a boil. Reduce heat to maintain a slow simmer.
  • Simmer for about 2 hours or until lentils are tender.
  • Discard bay leaves and serve.

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