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
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
GOUDA AND LENTIL SOUP
This is an amazing soup. My husband loves it. I got it in a flyer and changed it to my liking. Sometimes I add a little more cumin
Provided by Islandlife
Categories Stocks
Time 55m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350c.
- Cut squash in half and place face down on baking sheet with a little water.
- Bake for 30 minutes.
- Take out of oven can peel off skin, chop up and set aside.
- In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
- Add broth and bring to a boil, add the squash and cumin.
- Reduce heat and simmer for 5-10 minutes.
- In a blender in batches, puree soup until smooth.
- Return to pot, stir in lentils until they are hot - 2minutes or so.
- Add Salt and Pepper.
- Remove from heat and stir in Gouda.
Nutrition Facts : Calories 269.1, Fat 6, SaturatedFat 1, Sodium 522, Carbohydrate 43.9, Fiber 11.6, Sugar 7.7, Protein 13.7
SWEET RED PEPPER AND GOUDA SOUP
I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore". It came out just like the one I was served... So, here it is... Enjoy! --The Mad Slovak --
Provided by Staten Island Slovak
Categories Peppers
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium heat.
- Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
- Pour in the chicken broth, stirring well.
- Reduce heat to low and simmer for 30 minutes.
- Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
- Return the liquid to the saucepan over medium low heat.
- Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.
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
SWEET POTATO & LENTIL SOUP
Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.
Provided by Good Food team
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
- Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
Nutrition Facts : Calories 287 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
LENTIL AND BEAN SOUP
Make and share this Lentil and Bean Soup recipe from Food.com.
Provided by ellie_
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
- Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
- Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
- Stir in beans and simmer for another 5 minutes.
- Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.
LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h15m
Yield 10
Number Of Ingredients 18
Steps:
- Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
- Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g
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