CREAM OF LENTIL SOUP
Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. -Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.
Nutrition Facts : Calories 344 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.
CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP
Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe.
Provided by Sharon123
Categories Lentil
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
- In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
- Stir in water, mushroom soup, and bouillon.
- Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
- Top each serving with a dollop of sour cream.
- 4 servings.
CREAMY LENTIL SOUP
A creamy bowl of lentil soup - made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.
Provided by Gina
Categories Soup
Time 45m
Number Of Ingredients 14
Steps:
- Heat a large pot over medium heat.
- Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
- Cook stirring until soft, about 10 minutes.
- Stir in 1/4 cup cilantro, cumin and cook 1 minute more.
- Add the lentils, potato, broth and bay leaf.
- Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
- Remove the bay leaf, and puree the soup in the blender in 2 batches (so it doesn't explode) until very smooth.
- Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 139 kcal, Carbohydrate 30 g, Protein 12 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 582 mg, Fiber 10 g, Sugar 2 g
VEGETABLE LENTIL CREAM/SOUP
A recipe from Ricardo that can be frozen. In this recipe you'll need half this recipe: recipe#339913 or 2 cups cooked lentils.
Provided by Boomette
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put rack in the center of the oven. Preheat oven to 450°F.
- On a baking sheet, mix all veggies, balsamic vinegar and oil. Add salt and pepper. Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking. Remove skin from the tomatoes and cut in dice.
- In a saucepan, bring to boil the chicken stock, veggies and lentils. Let simmer about 5 minutes or until veggies and lentils are very tender. In a blender, reduce the soup to a creamy puree. Add more stock if needed. Adjust seasoning.
- Serve this soup as a main dish. You can serve a piece of cheese with Naan bread.
Nutrition Facts : Calories 354.6, Fat 14.1, SaturatedFat 2.4, Cholesterol 7.2, Sodium 369.7, Carbohydrate 42.3, Fiber 12.4, Sugar 14, Protein 18.7
CREAM OF LENTIL SOUP WITH CHORIZO CROUTES
Provided by Food Network
Categories appetizer
Time 3h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the lentils in cold water for 2 hours. Drain the lentils, and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes.
- Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess.
- Cook's Note: Remember that if you put something too hot into a blender you may crack it.
- For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup.
- Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around.
CREAM OF LENTIL AND CHESTNUT SOUP WITH FOIE GRAS CUSTARD
Steps:
- Make croutons:
- Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook bread, stirring frequently, until deep golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Make soup:
- Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni. Bring lentils, chestnuts, water, bouquet garni, and 1 1/2 teaspoons salt to a boil in a 3-quart heavy saucepan. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Discard bouquet garni and reserve 2 cups cooking liquid. Purée remaining soup in 2 or 3 batches in a blender (use caution when blending hot liquids), then pour through a large sieve into a large bowl, discarding solids. Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper. (Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)
- Make custard while soup simmers:
- Preheat oven to 325°F.
- Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in a food processor until very smooth. With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).
- Put soup plates on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirds of oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.
- To assemble and serve:
- Reheat soup, stirring occasionally, until very hot. Beat remaining ‚ cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup. Pour soup over custards and sprinkle with croutons and almonds.
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