ITALIAN LENTIL SOUP
I wanted to make something substantial involving lentils... and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn't even complain that it didn't have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread.
Provided by lmac
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
- Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.
- Remove soup from heat and let sit for 30 minutes, covered.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 36.8 g, Cholesterol 0.3 mg, Fat 3.1 g, Fiber 14.1 g, Protein 11.8 g, SaturatedFat 0.5 g, Sodium 894.6 mg, Sugar 8.2 g
LENTIL SOUP
Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
EVERYDAY ITALIAN LENTIL SOUP
Make and share this Everyday Italian Lentil Soup recipe from Food.com.
Provided by ellie3763
Categories Lentil
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat.
- Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
- Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
- Add the lentils and mix to coat.
- Add the broth and stir.
- Add the thyme sprigs.
- Bring to a boil over high heat.
- Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
- Season with salt and pepper, to taste.Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Nutrition Facts : Calories 344.6, Fat 12.6, SaturatedFat 4.4, Cholesterol 14.7, Sodium 418.2, Carbohydrate 36.9, Fiber 8.3, Sugar 6.2, Protein 24.7
SAUSAGE, LENTIL AND KALE SOUP
Make and share this Sausage, Lentil and Kale Soup recipe from Food.com.
Provided by Southern Polar Bear
Categories Vegetable
Time 1h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium heat.
- Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
- Add celery and onion and cook until softened, about 5 minutes.
- Add lentils, broth, and 1/2 cup water and bring to a boil.
- Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
- Add kale and season with salt.
- Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
- Remove from heat, stir in red-wine vinegar, and season with salt and pepper.
HEARTY ITALIAN LENTIL SOUP
You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!
Provided by Kristin
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
- Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
- In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 34.1 g, Cholesterol 60.9 mg, Fat 11.9 g, Fiber 6.8 g, Protein 20.9 g, SaturatedFat 4.3 g, Sodium 786.6 mg, Sugar 6.2 g
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
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