LENTIL SOUP
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
- Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
- Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
- Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
Nutrition Facts : Calories 346 g, Fat 4 g, Fiber 24 g, Protein 26 g
BEST LENTIL SOUP
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
Provided by Cookie and Kate
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Nutrition Facts : Calories 367 calories, Sugar 10.8 g, Sodium 1375.5 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 10.8 g, Protein 14.5 g, Cholesterol 0 mg
BEST LENTIL SOUP
This is a recipe I pretty much made up from scratch. I have been making it since I was 10. I make it in the morning and snack on it all day.
Provided by Cameronsmommy
Categories Pork
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Rinse lentils in cold water until clear.
- In large 6 quart saucepan, fill 3/4 with water.
- Add lentils, tomato sauce, potatoes, onion, bacon, and seasonings.
- Fill almost to top with water. Bring to boil.
- Reduce heat to simmer,
- Simmer 1-1/2 hours--the longer on low simmer the better the soup.
- Stir occasionally.
- Adjust seasonings to taste.
Nutrition Facts : Calories 74.9, Fat 2.7, SaturatedFat 0.9, Cholesterol 3.9, Sodium 169.5, Carbohydrate 9.7, Fiber 2.6, Sugar 1.4, Protein 3.4
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
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
BEST EVER LENTIL SOUP
This has to be the easist and best lentil soup I've had. I just love it. I got this recipe from a friend.
Provided by mandikaake
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put water and lentils in large pot. Bring to boil and then simmer for 20 minutes stirring occasionally, till lentils are tender.
- When this is almost done, saute onion, garlic and carrot till onion is slightly golden. Add this to the soup after it has simmered for 20 minutes Also add the spices and boullion and simmer for 5 minutes.
- Take off heat and add the lemon juice.
- Stir and serve.
- We love to eat this with pita bread and have dates for dessert. The perfect meal!
Nutrition Facts : Calories 288, Fat 6.4, SaturatedFat 1, Cholesterol 0.4, Sodium 576.9, Carbohydrate 43.1, Fiber 7.7, Sugar 2.3, Protein 16.9
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.
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From elavegan.com
5/5 (16)Calories 328 per servingCategory Main Course
- Heat oil in a LARGE pot over medium heat and add the chopped onion. Sauté for 3 minutes, then add garlic, carrot, and celery, and sauté for 3 more minutes.
- Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.
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BEST EVER LENTIL SOUP (NO, REALLY) – A COUPLE COOKS
From acouplecooks.com
5/5 (2)Total Time 45 minsCategory Main DishCalories 319 per serving
- Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked. (Got an Instant Pot? Go to Instant Pot Lentil Soup and continue at Step 2!)
- In a large pot, heat the olive oil over medium heat. Add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano.
- Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.
23 BEST LENTIL RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
Category Recipe RoundupPublished 2020-11-13Estimated Reading Time 5 mins
- Lentil Soup with Sweet Potatoes & Spinach. Not only is this filling soup packed with flavor, it’s also full of nutrients and protein. Perfect for vegans, this winter warmer can be prepped in minutes and just needs 30-40 minutes to simmer.
- Easy Vegan Meatloaf with Lentils and Chickpeas. I’m forever amazed by what you can do with a can of chickpeas. Have you ever made chickpea blondies? You should!
- Vegan Lentil Tacos. I’m always on the lookout for new taco combinations, and this one didn’t disappoint. As much as I love beans, sometimes I want something different.
- Hearty Lentil Stew. Although this recipe is packed full of vegetables and is great for a chilly meatless Monday, lentils are such a fabulous way to bulk out a stew.
- Lentil Shepherd’s Pie. I didn’t miss the meat in this recipe at all! Between the lentils and the mushrooms, it has such a great texture, and the flavor is out of this world.
- Easy Lentil Meatballs. With just 10 ingredients and 20 minutes to cook, you can have these gluten-free vegan meatballs on the table super fast. Once the onion and lentils are cooked, all you have to do is blitz it all together and form the meatballs.
- Red Lentil Pizza Crust. You absolutely read that right! I know cauliflower is all the rage, but this recipe is a must-try. When blended together, the dough just needs to be poured onto the tray and baked for 20 minutes.
- Lentil Salad. If you’re looking for a nice way to up the protein in your salads, this one’s for you. This recipe uses peppers, cucumber, tomatoes, and carrots, but you can add any veggies you like.
- Lentil Burgers. Just like they make excellent meatballs, lentils can blitz down to make an amazing burger patty. They freeze well, so you can prep a few at once and keep them ready to go whenever you might need a last minute dinner.
- Easy Lentil Falafel. Using lentils over chickpeas will make your falafel super moist. They blend great with spinach and garlic to make the perfect little patties.
BEST LENTIL SOUP RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (1)Total Time 45 minsCategory Dinner, SoupCalories 265 per serving
- Add the the onions, garlic, carrots and celery and sauté stirring frequently until the onions become translucent, approximately 5-6 minutes.
- Add the lentils, tomatoes, broth, coriander, cumin, ground black pepper, all spice and ginger and stir to combine. Bring to a boil.
- Reduce the heat to low, cover and simmer for about 30-35 minutes or until the lentils become tender. Season with salt and ground black pepper to taste. Remove from the heat and stir in the lemon juice.
29 BEST LENTIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-12-24Estimated Reading Time 6 mins
- Bengali Orange or Red Lentils With Tomato (Masoor Dal) Orange or red split lentils cook quickly, making them ideal for weeknight meals. Enjoy this saucy dish of lentils and tomatoes flavored with green chilies, turmeric, and cumin as a light supper with naan bread or hot buttered wheat toast.
- Lentil Pate. Delight vegetarians at your next party with this stunning, smooth lentil pate that uses canned or cooked dried lentils. The appetizer spread is a snap to prepare in your food processor.
- Vegan Lentil Shepherd's Pie. Vegan shepherd's pie makes a wonderfully comforting, meatless meal on cold winter nights. Your family will love digging their forks into this baked casserole of highly-seasoned, smashed lentils, with a fluffy, browned topping of mashed potatoes made extra-creamy with the addition of soy milk.
- Classic Lentil Soup With Ham. Classic, hearty, slow-simmered lentil soup makes a nutritious weekend lunch, or school lunch for kids packed into a thermos.
- Indian-Style Lamb With Lentils. Enjoy a popular Indian restaurant dish at home with this flavorful, spicy, meaty, one-pot stew with chunks of boneless lamb, tender Indian lentils, chopped tomatoes, and flavorful herbs and spices.
- Gluten-Free Vegan Lentil Loaf. Eating meatless, but missing meatloaf? This tasty vegan loaf with lentils and rice makes an excellent, protein-packed substitute.
- Vegetarian Moroccan Lentils. Lentils are a classic ingredient in Morocco, where they are typically cooked with tomatoes and fragrant spices. Serve these zesty, saucy stewed legumes for an inexpensive, filling vegetarian entree, stirring in a tablespoon of balsamic vinegar at the end of cooking, for added zing.
- Lemon, Kale, and Lentil Soup. Lemony lentil and potato soup makes an easy lunch, or a flavorful way to kick off game day parties. This recipe makes enough to serve a crowd, and freezes well, so you can stock leftovers for reheating any time you crave a warming bowl of soup.
- Burmese Khow Suey. Burmese khow suey is a tasty, tangy, nutritious concoction of soft egg noodles, spicy chicken, mashed yellow lentils, hard-cooked eggs, creamy coconut milk, greens, and aromatic Indian spices.
- Vegan Lentil Meatballs With Gluten-Free Flour. Lentil meatballs offer the same satisfying mouth-feel as "real" meatballs, and are super yummy, but come with the added benefits of being entirely meat-free, dairy-free, and egg-free.
LENTIL SOUP - CAFE DELITES - FOR GOOD FOOD LOVERS
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5/5 (15)Total Time 50 minsCategory SoupCalories 238 per serving
- Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent. Then add the garlic and cook until fragrant (one minute). Add the carrot and celery and cook until softened (about 8 minutes).(If adding any meats, do so now and brown before continuing next step.)
- Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes, while stirring occasionally (add in 1 tablespoon of extra oil if needed).
- Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for further 4-5 minutes.
- Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom.
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4/5 (39)Servings 6Cuisine World
- Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.Add minced/chopped tomatoes and cook for 1-2 minutes.Add rinsed lentils, vegetable stock, salt and pepper.
- Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes.
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5/5 (2)Category SoupCuisine AmericanCalories 199 per serving
- In a large soup pot over medium heat sauté onion, carrot, celery, fresh thyme, bay leaves, and garlic in olive oil for 8 minutes stirring frequently.
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- Add lentils and 6 cups of stock. Bring to a boil. Reduce heat and slow simmer for 45 minutes – 1 hour or until lentils are tender.
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From bestrecipesuk.com
Cuisine BritishTotal Time 3 hrsServings 8
- Place the ham shank, bay leaves and water into a large pan. Bring to the boil and allow to simmer for 2 hours and the meat is falling off the bone. Remove the ham from the stock and allow to cool.
- In a large frying pan melt the butter over a medium heat and gently fry the leeks, onions, carrots, swede, potatoes and garlic for 15 minutes until softened, not browned. Sprinkle over the curry powder and stir through for a further minute.
- Place the vegetables in the pan of stock, add the lentils, bring to the boil and allow to simmer for 40 minutes or until the lentils are cooked.
- Remove the bay leaves and blend half of the soup and place it back with the remaining soup (I believe leaving some texture is best).
THE BEST LENTIL SOUP - MAKING THYME FOR HEALTH
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5/5 (3)Total Time 40 minsCategory Main Course, SoupCalories 296 per serving
- In a large pot, warm the olive oil over medium heat. Add the onion, carrot, celery and salt then cook for 3 to 5 minutes, until vegetables are softened.
- Next add the garlic, coriander, cumin and chili powder. Stir to combine and continue to cook for 2 more minutes.
- To the pot, pour in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Add the bay leafs then bring liquid to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until lentils are soft.
- Squeeze fresh lemon juice over top then stir to combine. Serve warm with cashew parmesan and enjoy!
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