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.
LENTIL SAUSAGE SOUP
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 4 quarts; 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
EASY SCOTTISH LENTIL SOUP RECIPE (WITH VEGETARIAN OPTION)
Scottish Lentil Soup is a heart-warming recipe that's perfect for the cold winter months. This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. You can use a store-bought stock for the ham version, or make your own in the traditional way using a ham hock or a gammon joint. Our recipe has all the options for you and is simple to make! The recipe below lists the easiest stock version, so add an extra 2 hours for making your own stock and read the notes on how to do it.
Provided by Phil & Sonja
Categories Savoury Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Finely chop the onion and leek and set aside, then chop the carrot, potato, and neep into small cubes, size dependent on how chunky you'd like the soup.
- Heat the pot and add the butter or butter alternative. Add the onions and leek and cook for about 5 minutes. Don't allow the onion to brown.
- Rinse the red lentils in cold water. There is no need to soak them.
- Add the rest of the vegetables and cook for a couple of minutes, then add the stock and lentils.
- Bring to a boil then turn down to simmer for 40 minutes. You may need to top up with a little extra water if the soup gets too thick.
- Serve with bannocks, crusty bread, or oatcakes.
Nutrition Facts : Calories 200 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 6 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 723 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)
Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.
Provided by eLLe-ious
Categories Low Cholesterol
Time 2h
Yield 8-10 soup bowls, 8-10 serving(s)
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.
Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8
POTATO AND LENTIL SOUP
A nice quick simple and tasty satisfying soup perfect for those winter nights
Provided by hazelk2909
Time 2h30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- fill a large stock pot with around 3litres of water and bring to the boil. Add 4 knorr vegetable stock cubes and simmer whilst stirring
- add the lentils
- Dice the potatoes, leeks and onion and add to the pot
- grate the carrots and add to the pot and season with salt and pepper if you wish
- simmer the soup for around 2hours stirring occasionally and once the potatoes are cooked the soup is ready
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
LEEK AND GREEN LENTIL SOUP
A tasty and filling soup. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for some of the lentils, add a stick of celery. The miso paste is optional but it adds flavour without having to add too much salt and pepper.
Provided by Bunny Erica
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
- In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
- Drain the lentils and add them to the pan.
- Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
- Simmer for about an hour or until the lentils are soft enough to puree.
- Remove the bay leaf.
- Puree with a stick blender.
- Any leftovers will be good for freezing.
ITALIAN GREEN LENTIL SOUP
A simple green lentil soup with the flavours of Italy. Top it with a poached egg for a hearty meal, or simply serve with plenty of buttered toast.
Provided by Jenny Chandler
Categories Main course
Yield Serves 2
Number Of Ingredients 9
Steps:
- Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don't want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper.
- Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden.
- Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes.
- Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry.
- Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil.
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- In a pot, over medium-high heat sauté the olive oil, leeks and apple. When the leeks are tender, about 5 minutes, add the peppers, garlic, cumin, turmeric, bay leaves and stir for 2-3 minutes until fragrant.
- Add the lentils, stir to mix and add the warm water. The water should cover the lentils by 1-2 inches. If not, add some more. Let it boil and reduce heat to a gentle simmer.
- Simmer for 40-50 minutes until cooked. You may need to add some more water if you notice it is almost all gone.
- After 40 minutes add salt, pepper and vinegar and taste to adjust seasonings and see if they need some more cooking (they should be tender but not mushy).
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5/5 Total Time 1 hr 15 minsServings 10-12
- In a medium saucepan, combine the rice with 2 cups of water and bring to a boil. Cover and cook over low heat until the rice is tender, about 45 minutes; drain well.
- Meanwhile, in a very large pot, heat the olive oil and safflower oil. Add the leeks and 1 teaspoon of the salt, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the fennel, garlic and the remaining 2 teaspoons of salt, cover and cook, stirring a few times, until softened, about 7 minutes.
- Add the lentils, turmeric and 16 cups of water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the lentils have broken down, about 30 minutes. Stir in the nutritional yeast and the cooked rice and simmer for 5 minutes.
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5/5 (2)Calories 348 per servingCategory Main Dish, Side Dish
- Add olive oil to a large dutch oven and place over medium heat. Once the pan is hot, add the onion and 1/2 of the carrots and celery, and salt. Cook approximately six to seven minutes or until the vegetables are soft and the onions are translucent. Stir occasionally. Add the garlic and cook for about 30 seconds.
- Add the lentils, diced tomatoes with juice, chicken or vegetable broth, and spices. Mix well. Turn the heat to high and bring to a boil. Reduce the heat to low and simmer for approximately 35-45 minutes or until the lentils are tender.
- Top each bowl with a handful of the remaining chopped celery and carrots. Optionally, add a splash of fresh lemon juice or balsamic vinegar.
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- Put a large saucepan over a medium heat then add the cumin seeds. Cook for two minutes, or until toasty and fragrant. Set ½ tsp of the toasted cumin seeds aside for later.
- Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for five minutes.
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- Heat the oil in a large pot over medium heat. Add the leek, fennel and celery and sauté until soft, 10 to 12 minutes.
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- Add the water, lentils, salt, pepper, bay leaves and cumin to a large pot and bring to a boil, then turn down to medium and simmer for 25 minutes.
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