Budget Bytes Chunky Lentil And Vegetable Soup Food

BUDGET BYTES' CHUNKY LENTIL AND VEGETABLE SOUP

Budget Bytes' Chunky Lentil and Vegetable Soup image

Another adoptee from Budget Bytes, with a couple of little tweaks to make it my own. Please check out the original link here, complete with step by step picture instructions. - http://www.budgetbytes.com/2014/01/chunky-lentil-vegetable-soup/

Provided by Satyne

Categories Lentil

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1/2 cup leek, sliced (use the green bits if you want to make your leek go further)
3 -4 carrots, sliced
3 celery ribs, sliced
1 1/2 cups black beans, presoaked
1 cup brown lentils
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
fresh ground black pepper, to taste
1 (15 ounce) can diced tomatoes
4 cups vegetable broth
1/2 teaspoon salt
1 bunch kale, stems removed and sliced into strips

Steps:

Cook garlic, leek and onion in a large pot with olive oil over medium heat until tender. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the black beans and add them to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 25 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender. Add the Kale and stir through. Once lentils are tender proceed to step 4.
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.

Nutrition Facts : Calories 202.7, Fat 4.3, SaturatedFat 0.6, Sodium 190.8, Carbohydrate 31.9, Fiber 12.6, Sugar 4.1, Protein 11

WINTER VEGETABLE & LENTIL SOUP

Winter vegetable & lentil soup image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Supper

Time 40m

Number Of Ingredients 9

Ingredients

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

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