Funky Vegetarian Lentil Soup Food

LENTIL VEGETABLE SOUP

Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

VEGAN LENTIL SOUP

Vegan Lentil Soup image

I make this at least once a week come fall & winter for dinner and lunches. My carnivore husband LOVES it. Goes great with homemade bread too! If you are lucky enough to find grains of paradise, use them. I hear it really makes the soup. Never being able to find it myself, I just substitute regular pepper for it.

Provided by ShaenaL

Categories Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
2 teaspoons salt
1 lb lentils
1 (14 1/2 ounce) can diced tomatoes (or 1 tomato diced)
2 quarts low sodium vegetable broth
1/2 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon grains of paradise

Steps:

Place the olive oil into a large pot and set over medium heat. Once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes.
Add the remaining ingredients and stir to combine. Increase the heat to high and bring to a boil.
Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes.
You can eat it as is (like I do), or use a stick blender to puree to your desired consistency.

Nutrition Facts : Calories 156.9, Fat 5, SaturatedFat 0.7, Sodium 795.6, Carbohydrate 21.7, Fiber 7.7, Sugar 5, Protein 7.9

HEARTY VEGETARIAN LENTIL SOUP

Hearty Vegetarian Lentil Soup image

This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!

Provided by Kiwiwife

Categories Lentil

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups finely diced onions
3 large garlic cloves
salt
pepper
3 tablespoons tomato paste
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
1/2 cup chopped parsley (I use dried)
1 1/2 cups french green lentils or 1 1/2 cups brown lentils, washed
1 tablespoon Dijon mustard
1 tablespoon red wine or 1 tablespoon sherry wine vinegar

Steps:

In soup pot, sauté onion in oil until soft.
Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
Lower heat and simmer 25-30 minutes till everything is tender.
Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.

Nutrition Facts : Calories 125.6, Fat 2.6, SaturatedFat 0.4, Sodium 57.1, Carbohydrate 18.9, Fiber 8.3, Sugar 2.5, Protein 6.9

LENTIL AND VEGETABLE SOUP

Lentil and vegetable soup image

A thick, hearty soup that can be served as a main course with crusty bread

Provided by washingtonwench

Time 2h

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
Reduce heat and simmer until vegetables are tender (approx 25 minutes).
Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.

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