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 VEGETABLE SOUP
Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
- Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.
LENTIL SOUP WITH ROASTED VEGETABLES
Categories Soup/Stew Food Processor Tomato Roast Low Fat Vegetarian Eggplant Lentil Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Arrange first 5 ingredients on large nonstick baking sheet. Drizzle with oil. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer. Cool slightly (do not clean baking sheet).
- Scoop eggplant pulp from peel into processor; discard peel. Add onion and garlic to processor; purée until smooth. Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl.
- Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with eggplant mixture. Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes. Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper.
- Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve.
SPICY VEGGIE & LENTIL SOUP
I enjoy this recipe because it's meatless, inexpensive and simply delicious! You can substitute any vegetables you like-it's all a matter of preference. Serve warm pita bread on the side. -Geraldine Hennessey, Glendale, New York
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.
Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
SPICY LENTIL VEGETABLE SOUP
This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted peppers really make it something special. I just made it up and am eating it now, and I am in love.
Provided by hot_curry
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
- Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
- If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 47 g, Fat 5.1 g, Fiber 19.8 g, Protein 15.8 g, SaturatedFat 0.7 g, Sodium 269.1 mg, Sugar 8.2 g
FAVORITE LENTIL SOUP
Lentil soup is a favorite in the Middle East. It is often the first dish used to break the day of fasting during Ramadan. My husband loves it anytime of year, especially on cold days. Serve with grissini, or garlic croutons. Can be reheated, but may need to be thinned with heavy cream or water. Garnish with fresh parsley.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
- Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
- Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
- Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 34.2 g, Fat 7.5 g, Fiber 15.8 g, Protein 13.1 g, SaturatedFat 1 g, Sodium 314.6 mg, Sugar 1.8 g
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
BEEFY LENTIL VEGETABLE SOUP
A very tasty, hearty, easy to prepare soup that also freezes well.
Provided by Debbie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Yield 7
Number Of Ingredients 12
Steps:
- Brown beef; break meat into small pieces while cooking. Drain.
- Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.
Nutrition Facts : Calories 385 calories, Carbohydrate 38.8 g, Cholesterol 48.7 mg, Fat 14 g, Fiber 15.8 g, Protein 24.9 g, SaturatedFat 5.5 g, Sodium 1262 mg, Sugar 9.4 g
SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP
Make and share this Sicilian Lentil, Vegetable, and Pasta Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 8h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large slow cooker, combine lentils, vegetables, and water.
- Cover and cook on LOW for 7 hours.
- Add in pasta and salt and pepper to taste.
- Cook on HIGH for 30 minutes, or until the pasta is tender.
- Serve hot, sprinkled with the cheese.
SPICED LENTIL AND ROASTED VEGETABLE SOUP
This is a really thick comforting lentil and tomato soup with a bit of added interest. Great way to use up the veg left in the fridge at the end of the week. The tomatoes can be soft and not the freshest but need to be tasty.
Provided by lindseylcw
Categories Grains
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
- Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
- Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
- Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
- Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
- Bring to a boil and then simmer, covered.
- When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
- Simmer for 20 mins then season to taste with fresh black pepper and salt.
- Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
- Serve with a drizzle of good olive oil on top.
LENTIL SOUP WITH VEGETABLES
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 50m
Yield Six servings
Number Of Ingredients 9
Steps:
- Heat half the olive oil in a large pot over medium heat. Add the garlic, onion and carrots and saute until softened, about 5 minutes. Add the beef broth and the lentils and bring to a boil.
- Reduce the heat, cover and simmer until the lentils are tender, about 45 minutes. Ladle the soup among 6 bowls. Swirl the remaining olive oil into each bowl and sprinkle with the parsley. Serve immediately.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 4 grams
LENTIL VEGETABLE SOUP
Make and share this Lentil Vegetable Soup recipe from Food.com.
Provided by nnreq
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot or dutch oven over medium heat.
- Add the onion and garlic.
- Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
- Add the lentils, broth, bay leaf, and pepper.
- Stir to mix well.
- Bring to a boil.
- Reduce the heat to low.
- Cover and cook for 40 to 45 minutes, or until the lentils are tender.
- Pour half of the mixture into a bowl and set aside.
- Pour the remaining mixture into a blender or food processor.
- Blend or process until smooth.
- Return the puree to the pot.
- Add the celery, cabbage, and carrot.
- Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
- Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
- Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
- Remove and discard the bay leaf.
Nutrition Facts : Calories 122.6, Fat 2.1, SaturatedFat 0.3, Sodium 24.6, Carbohydrate 19.5, Fiber 8.5, Sugar 3.2, Protein 6.9
LENTIL VEGETABLE SOUP
Goodness of lentils using leftover Easter ham. This is but a base for whatever vegetables or spices you would like to use. It is tasty good for the cold spring weather we are having.
Provided by Sageca
Categories Beans
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large soup pot heat up oil; add onions, shallot, carrots and celery.Cook about 5 minutes; add garlic and mushrooms; cook 5 more minutes.
- Stir in tomato paste and cook 1 minute.
- Add lentils, ham and chicken broth; stir in Vegeta and savory.
- Cover and cook until lentil are tender;add broccoli stems last 10 minutes about 30-40 minutes.
- Taste and add salt and pepper.
- Serve with parmesan cheese for a change of flavour.
Nutrition Facts : Calories 121.5, Fat 2.7, SaturatedFat 0.7, Cholesterol 4.5, Sodium 1063.3, Carbohydrate 13.3, Fiber 4.1, Sugar 3.5, Protein 11
PASTA WITH LENTIL SOUP SAUCE
Canned lentil soup as sauce for pasta -- simple and tasty.
Provided by JUSTIN MAGARAM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 53 g, Fat 1.7 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 0.3 g, Sodium 246.8 mg, Sugar 1.5 g
MIDDLE EASTERN VEGETABLE AND LENTIL SOUP
A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.
Provided by Melissa Gardner
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
- Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 42.1 g, Fat 5.9 g, Fiber 19 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 360.5 mg, Sugar 7.9 g
CHICKEN, LENTIL, AND VEGETABLE SOUP
Make and share this Chicken, Lentil, and Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
- Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
- Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
- Ladle into bowls and sprinkle feta on top.
Nutrition Facts : Calories 152.5, Fat 1.1, SaturatedFat 0.2, Sodium 441.8, Carbohydrate 26.1, Fiber 11.3, Sugar 3.8, Protein 10.8
LENTIL, PASTA & VEGETABLE SOUP
This does take a bit of effort but it is worth it. I use my food processor to chop the veggies and always double or triple this recipe because everyone wants seconds and thirds!
Provided by A Good Thing
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
- Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
- Simmer, uncovered, for 15 minutes until the lentils are completely tender.
- Allow to cool for 10 minutes.
- Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.
- Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
- Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary.
- Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
- Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.
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