Black Lentil Veggie Soup Food
BLACK LENTIL SOUP
Hearty, healthy black lentil soup is gluten free and vegan.
Provided by Kelly Roenicke
Categories Soup
Time 50m
Number Of Ingredients 11
Steps:
- Saute the onion, garlic, and carrots in the olive oil over medium heat, until softened, about 5-7 minutes.
- Add the mushrooms and cook for about 5 minutes.
- Add the lentils, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and cook on medium low until lentils are tender, about 30 minutes. If the liquid gets too low, add a bit of water.
- Add vinegar and stir. Serve immediately.
Nutrition Facts : Calories 153 kcal, Carbohydrate 23 g, Protein 9 g, Fat 2 g, Sodium 1013 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
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.
BLACK LENTIL VEGGIE SOUP
Black lentils with your favorite veggies that are always in your fridge. My kids liked this recipe too! Serve with bread and butter or your favorite crunchy crackers and salad.
Provided by Terrie
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 4h35m
Yield 6
Number Of Ingredients 13
Steps:
- Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
- Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a large slow cooker. Stir in lentils.
- Cook on High until carrots are tender, 4 to 6 hours.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 17.3 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 3.8 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 846.4 mg, Sugar 9.9 g
BROWN LENTIL AND VEGETABLE SOUP
Make and share this Brown Lentil and Vegetable Soup recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
- Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.
- Simmer, partially covered, for 15 minutes or until vegetables are soft.
- Add lentils to soup. Cook for 5 minutes or until heated through.
- Sprinkle with parsley and squeeze lemon juice.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 459.5, Fat 5, SaturatedFat 0.7, Sodium 275.8, Carbohydrate 79.3, Fiber 36, Sugar 10.4, Protein 29
LENTIL-VEGGIE SOUP (CROCK POT)
This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.
Provided by Vino Girl
Categories One Dish Meal
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse lentils.
- Place all ingredients except the pepper into a 4-6 quart slow cooker.
- Cover and cook on low for at least 12 hours, or high for at least 5 hours.
- Season with pepper and remove the bay leaves before serving.
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- In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
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