LENTIL SOUP
Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.
Provided by Nagi@RecipeTin Eats
Time 55m
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g
BEST LENTIL SOUP
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
Provided by Cookie and Kate
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Nutrition Facts : Calories 367 calories, Sugar 10.8 g, Sodium 1375.5 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 10.8 g, Protein 14.5 g, Cholesterol 0 mg
FAVORITE LENTIL SOUP
Lentil soup is a favorite in the Middle East. It is often the first dish used to break the day of fasting during Ramadan. My husband loves it anytime of year, especially on cold days. Serve with grissini, or garlic croutons. Can be reheated, but may need to be thinned with heavy cream or water. Garnish with fresh parsley.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
- Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
- Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
- Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 34.2 g, Fat 7.5 g, Fiber 15.8 g, Protein 13.1 g, SaturatedFat 1 g, Sodium 314.6 mg, Sugar 1.8 g
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
VERY BEST LENTIL SOUP
This lentil soup is hearty, healthy, and loaded with roasted tomatoes, mirepoix vegetables, and delicious Mediterranean flavors. The perfect cold-weather meal!
Provided by Lisa Bryan
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot until it shimmers. Add the onion, celery, and carrot and stir for 5 minutes, or until the onion becomes translucent.
- Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 2 minutes.
- Add the diced tomatoes, broth, and lentils and stir together. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes.
- You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.
- Stir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup, and add any additional lemon juice, salt, or pepper before serving.
Nutrition Facts : Calories 421 kcal, Carbohydrate 58 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, Sodium 1825 mg, Fiber 19 g, Sugar 13 g, ServingSize 1 serving
MY FAVORITE LENTIL SOUP
This is a very yummy lentil soup with a Mediterranean flair. I learned it from a girlfriend of mine. It is very easy to make. You can double and triple the recipe without any trouble and it freezes well if you want to use it for a freezer dinner. Most of all, it is just so tasty. It feels like comfort food, but isn't as fattening and has a lot more flavor.
Provided by alice Dave
Categories Clear Soup
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions in olive oil until soft.
- Add carrots, marjoram and thyme, then sauté for an additional 5 minutes.
- add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender.
- Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes.
- Serve with grated cheddar cheese on top.
- To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.
Nutrition Facts : Calories 326.9, Fat 9.9, SaturatedFat 1.7, Sodium 1630.9, Carbohydrate 35.6, Fiber 10.3, Sugar 12.3, Protein 18.1
BEST EVER LENTIL SOUP
This has to be the easist and best lentil soup I've had. I just love it. I got this recipe from a friend.
Provided by mandikaake
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put water and lentils in large pot. Bring to boil and then simmer for 20 minutes stirring occasionally, till lentils are tender.
- When this is almost done, saute onion, garlic and carrot till onion is slightly golden. Add this to the soup after it has simmered for 20 minutes Also add the spices and boullion and simmer for 5 minutes.
- Take off heat and add the lemon juice.
- Stir and serve.
- We love to eat this with pita bread and have dates for dessert. The perfect meal!
Nutrition Facts : Calories 288, Fat 6.4, SaturatedFat 1, Cholesterol 0.4, Sodium 576.9, Carbohydrate 43.1, Fiber 7.7, Sugar 2.3, Protein 16.9
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
Steps:
- Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened. Serve soup garnished with parsley.
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4/5 (39)Servings 6Cuisine World
- Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.Add minced/chopped tomatoes and cook for 1-2 minutes.Add rinsed lentils, vegetable stock, salt and pepper.
- Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes.
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- Heat oil in a LARGE pot over medium heat and add the chopped onion. Sauté for 3 minutes, then add garlic, carrot, and celery, and sauté for 3 more minutes.
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5/5 (290)Total Time 45 minsCategory Soup
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
THE BEST LENTIL SOUP: {VEGAN & GLUTEN-FREE} - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (4)Total Time 55 minsCategory SoupCalories 335 per serving
- Heat 1 tablespoon olive oil in a large soup pan over medium heat. Add the onion, carrot, celery, garlic and a small pinch of salt and pepper and cook until vegetables are just soft, about 5 minutes.
- Add in the potatoes, thyme, oregano and paprika and cook another 5 minutes, stirring so the potatoes don’t burn but get just a little crisp on the outside.
- Add the tomatoes, broth, bay leaves, water, lentils and bring to a boil, then reduce heat a simmer for 45 minutes or until lentils are very tender.
- Remove ~3 cups and place in a blender along with the remaining 3 tablespoons of olive oil and puree until creamy and smooth. Return back to the pot along with the vinegar and parsley.
BEST LENTIL AND CHESTNUT SOUP RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 45 minsCategory SoupCalories 235 per serving
- Melt the pancetta fat and cook the onion over moderate heat until tender, about 8 minutes, adding salt and a little cinnamon if desired. (The cinnamon will play up the sweetness of the onion, pancetta and chestnuts.)
BEST EVER LENTIL SOUP (NO, REALLY) - A COUPLE COOKS
From acouplecooks.com
5/5 (2)Total Time 45 minsCategory Main DishCalories 319 per serving
- Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked. (Got an Instant Pot? Go to Instant Pot Lentil Soup and continue at Step 2!)
- In a large pot, heat the olive oil over medium heat. Add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano.
- Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.
23 BEST LENTIL RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
Category Recipe RoundupPublished 2020-11-13Estimated Reading Time 5 mins
- Lentil Soup with Sweet Potatoes & Spinach. Not only is this filling soup packed with flavor, it’s also full of nutrients and protein. Perfect for vegans, this winter warmer can be prepped in minutes and just needs 30-40 minutes to simmer.
- Easy Vegan Meatloaf with Lentils and Chickpeas. I’m forever amazed by what you can do with a can of chickpeas. Have you ever made chickpea blondies? You should!
- Vegan Lentil Tacos. I’m always on the lookout for new taco combinations, and this one didn’t disappoint. As much as I love beans, sometimes I want something different.
- Hearty Lentil Stew. Although this recipe is packed full of vegetables and is great for a chilly meatless Monday, lentils are such a fabulous way to bulk out a stew.
- Lentil Shepherd’s Pie. I didn’t miss the meat in this recipe at all! Between the lentils and the mushrooms, it has such a great texture, and the flavor is out of this world.
- Easy Lentil Meatballs. With just 10 ingredients and 20 minutes to cook, you can have these gluten-free vegan meatballs on the table super fast. Once the onion and lentils are cooked, all you have to do is blitz it all together and form the meatballs.
- Red Lentil Pizza Crust. You absolutely read that right! I know cauliflower is all the rage, but this recipe is a must-try. When blended together, the dough just needs to be poured onto the tray and baked for 20 minutes.
- Lentil Salad. If you’re looking for a nice way to up the protein in your salads, this one’s for you. This recipe uses peppers, cucumber, tomatoes, and carrots, but you can add any veggies you like.
- Lentil Burgers. Just like they make excellent meatballs, lentils can blitz down to make an amazing burger patty. They freeze well, so you can prep a few at once and keep them ready to go whenever you might need a last minute dinner.
- Easy Lentil Falafel. Using lentils over chickpeas will make your falafel super moist. They blend great with spinach and garlic to make the perfect little patties.
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Author Cathy JacobsPublished 2019-12-24Estimated Reading Time 6 mins
- Bengali Orange or Red Lentils With Tomato (Masoor Dal) Orange or red split lentils cook quickly, making them ideal for weeknight meals. Enjoy this saucy dish of lentils and tomatoes flavored with green chilies, turmeric, and cumin as a light supper with naan bread or hot buttered wheat toast.
- Lentil Pate. Delight vegetarians at your next party with this stunning, smooth lentil pate that uses canned or cooked dried lentils. The appetizer spread is a snap to prepare in your food processor.
- Vegan Lentil Shepherd's Pie. Vegan shepherd's pie makes a wonderfully comforting, meatless meal on cold winter nights. Your family will love digging their forks into this baked casserole of highly-seasoned, smashed lentils, with a fluffy, browned topping of mashed potatoes made extra-creamy with the addition of soy milk.
- Classic Lentil Soup With Ham. Classic, hearty, slow-simmered lentil soup makes a nutritious weekend lunch, or school lunch for kids packed into a thermos.
- Indian-Style Lamb With Lentils. Enjoy a popular Indian restaurant dish at home with this flavorful, spicy, meaty, one-pot stew with chunks of boneless lamb, tender Indian lentils, chopped tomatoes, and flavorful herbs and spices.
- Gluten-Free Vegan Lentil Loaf. Eating meatless, but missing meatloaf? This tasty vegan loaf with lentils and rice makes an excellent, protein-packed substitute.
- Vegetarian Moroccan Lentils. Lentils are a classic ingredient in Morocco, where they are typically cooked with tomatoes and fragrant spices. Serve these zesty, saucy stewed legumes for an inexpensive, filling vegetarian entree, stirring in a tablespoon of balsamic vinegar at the end of cooking, for added zing.
- Lemon, Kale, and Lentil Soup. Lemony lentil and potato soup makes an easy lunch, or a flavorful way to kick off game day parties. This recipe makes enough to serve a crowd, and freezes well, so you can stock leftovers for reheating any time you crave a warming bowl of soup.
- Burmese Khow Suey. Burmese khow suey is a tasty, tangy, nutritious concoction of soft egg noodles, spicy chicken, mashed yellow lentils, hard-cooked eggs, creamy coconut milk, greens, and aromatic Indian spices.
- Vegan Lentil Meatballs With Gluten-Free Flour. Lentil meatballs offer the same satisfying mouth-feel as "real" meatballs, and are super yummy, but come with the added benefits of being entirely meat-free, dairy-free, and egg-free.
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4.6/5 (7)Total Time 50 minsCategory DinnerCalories 321 per serving
- Add the onions, carrot, garlic, thyme, and salt to a blender or food processor. Grind to chop finely.
- Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
- Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes
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- Zucchini-Lentil Fritters With Lemony Yogurt. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. View Recipe.
- Simple Khichari. This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables. View Recipe.
- Just-Keeps-Getting-Better Lentil Salad. Here’s the answer to your question: “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?”
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- Marinated Lentils with Lemony Broccolini and Feta. Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.
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- Lentil Burgers. Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. View Recipe.
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