LENTIL SOUP
We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!
Provided by DDW7976
Categories Lentil
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the lentils and place them in a soup pot.
- Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
- Salt& pepper to taste.
- Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
- After long simmer add the can of tomatoes (do not drain) and vinegar.
- Simmer for 30 minutes more.
- Remove bone and put any meat back into the soup.
- Adjust any seasonings to taste.
Nutrition Facts : Calories 63.4, Fat 0.3, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 11.7, Fiber 4.2, Sugar 2.8, Protein 4.2
LENTIL SOUP
This soup is pretty easy to make, most of the cook time is simmering on the stove top. It sure hits the spot on those cold winter nights, although I enjoy this soup any time of the year. You can ask for a ham bone at most meat counters. *Prep time does not include soaking the lentils overnight.
Provided by LifeIsGood
Categories Lentil
Time 3h30m
Yield 9 1/2 Cups
Number Of Ingredients 13
Steps:
- The night before, wash the lentils and let soak overnight covered in cold water.
- Next day, drain the lentils.
- In a large dutch oven or soup pot, saute the diced bacon until golden brown.
- Add sliced onions and diced carrots and saute until the onions are golden.
- Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
- With a grater, grate the peeled potato into the lentil mixture.
- Add the ham bone.
- Simmer, covered, for about 3 hours. The lentils should be tender.
- Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
- To serve at once, add the lemon juice and enjoy!
- To serve the next day, refrigerate soup adn then add the lemon juice and reheat.
Nutrition Facts : Calories 157.4, Fat 5.7, SaturatedFat 1.9, Cholesterol 8.1, Sodium 739.1, Carbohydrate 20.5, Fiber 5.6, Sugar 3, Protein 7
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.
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
FANTASTIC LENTIL SOUP
This soup recipe came from a Junior League of Cincinnati cookbook and it is excellent. It can easily be made vegetarian by substituting vegetable broth for the beef broth. It's wonderful served with crusty bread or rolls.
Provided by Lvs2Cook
Categories Lentil
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, saute onions, carrots, marjoram and thyme in the oil for 5 minutes, stirring frequently.
- Add tomatoes, broth, water and lentils.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour or until lentils are tender.
- Stir in salt, black pepper, wine, and parsley.
- Simmer for a few additional minutes.
- Sprinkle with cheese.
Nutrition Facts : Calories 378.4, Fat 12.1, SaturatedFat 4.7, Cholesterol 20.2, Sodium 682.3, Carbohydrate 43.8, Fiber 18, Sugar 8.6, Protein 20.3
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