HEARTY LENTIL SOUP
Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 643mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 9g fiber), Protein 7g protein.
HEARTY LENTIL SOUP I
This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
- In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 36 g, Fat 7.7 g, Fiber 16.5 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 325.4 mg, Sugar 2.7 g
HEARTY LENTIL SOUP
Serve this zesty veggie-packed soup with thin slices of sharp Cheddar cheese and pumpernickel bread to soak up the delicious broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h2m
Yield 2
Number Of Ingredients 11
Steps:
- Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy.
- Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.
Nutrition Facts : Calories 365, Carbohydrate 36 g, Cholesterol 30 mg, Fiber 12 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2370 mg
HEARTY LENTIL SOUP (DUTCH OVEN RECIPE)
This comforting Hearty Lentil Soup recipe is easy to make. It's prepared in a Dutch oven on the stove top and is vegan and gluten free.
Provided by Christine Rooney
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Mince 6 cloves of garlic, 1 onion (can use white, red, or yellow), and 2 stalks of celery.
- Chop 4-5 large carrots (about 3 cups) into slices. Make sure the carrots are of uniform thickness to ensure that they cook evenly.
- Heat cast iron Dutch oven or large soup pan and add 2 Tbsp. olive oil.
- Add the minced garlic, onions, and celery to the pan and saute for 4-5 minutes, stirring often.
- Add the chopped carrots along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often.
- Deglaze pan with 1/4 cup of vegetable stock or water if necessary.
- Add 1 1/4 cup brown lentils, 1 15 oz. can crushed tomatoes, 1 tsp. sugar, 4 cups vegetable stock, 1 tsp. Italian seasoning, and 1/4 tsp. kosher salt and pepper.
- Bring soup to boil, cover, and then reduce to a simmer/low boil.
- Cook for about 45 minutes covered. Stir the soup every so often. Check to see if lentils and carrots have softened around the 45-minute mark. Continue to cook for another 5-10 minutes if necessary.
- Add more vegetable stock to thin the soup out if necessary.
- Serve with a warm loaf of gluten free crusty bread (or regular bread if not gluten free) (optional).
Nutrition Facts : Calories 258 kcal, ServingSize 2 cups, Carbohydrate 50 g, Protein 15 g, Fat 1 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 18 g, Sugar 13 g
HEARTY LENTIL SOUP II
This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley.
Provided by Judith Webster
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
- Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.
Nutrition Facts : Calories 808 calories, Carbohydrate 115.3 g, Fat 19.5 g, Fiber 40.4 g, Protein 32.2 g, SaturatedFat 2.5 g, Sodium 1250.8 mg, Sugar 19.8 g
HEARTY VEGAN LENTIL SOUP
Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!
Provided by Julie | The Simple Veganista
Categories Entree
Time 55m
Number Of Ingredients 17
Steps:
- Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
- Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 - 35 minutes, stirring occasionally.
- Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
- Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
- Serves 6
- Leftovers will keep in the refrigerator for 4 - 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 - 3 months.
Nutrition Facts : Calories 269 calories, Sugar 6.8 g, Sodium 274.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 10.3 g, Protein 15 g, Cholesterol 0 mg
HEARTY LENTIL & HAM SOUP
My kids love this soup, friends who think they don't like lentil soup, love this soup. Hearty, and delicious on a crisp fall day, warms you to the soul on a cold snowy winter night. I like to serve this with our favorite cornbread.
Provided by mattsgran
Categories Low Cholesterol
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in large stock pot.
- Simmer 2-3 hours.
- Remove bay leaf.
- Serve.
Nutrition Facts : Calories 174.6, Fat 3.1, SaturatedFat 1, Cholesterol 24.3, Sodium 1124.9, Carbohydrate 20, Fiber 7, Sugar 4.8, Protein 17.4
HEARTY VEGETABLE LENTIL SOUP
My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.
Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges
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- Rinse and soak the lentils in water, at least 3 hours or overnight if possible. You can skip the soaking but they will just take about twice as long to cook.
- In a large heavy pot, heat the olive oil over medium heat. Add the onion, and cook until the onion is soft and translucent, about 4 minutes, stirring occasionally Add the garlic, carrots and celery, and cook for about 4-5 minutes, until the vegetables soften, stirring occasionally Add the tomatoes and spices cook for an additional 5 or so minutes, until the tomatoes start to break down.
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- Heat the oil in a soup pot. Add the onion and sauté over medium heat for 5 minutes, or until translucent. Add the garlic, celery, and carrots and sauté for 3 to 4 minutes longer.
- Add the water, potatoes, lentils, seasoning blend, paprika, and bay leaves. Bring to a slow boil, then cover and simmer until the lentils and vegetables are nearly done, about 30 minutes.
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