Hearty Veggie Lentil Soup Food
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
HEARTY VEGGIE LENTIL SOUP
Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender. , Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.
Nutrition Facts : Calories 228 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 566mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
HEARTY VEGETARIAN LENTIL SOUP
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
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 VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
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
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