Lentil Soup For People Who Thought They Hated Lentils Meat Op Food

LENTIL SOUP

Lentil Soup image

Quick, tasty and healthy. Leave garlic cloves whole and it will melt nicely into the soup. Sprinkle grated Romano cheese on top to make it more delicious. Adding pasta to this soup makes it extra hearty and I strongly recommend storing leftover farfalle separately from the soup (as it tends to absorb all the liquid and get very soggy). This is my good friend Maxine's recipe and man can she cook!

Provided by mermaidmagic

Categories Lentil

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried lentils
3 carrots, peeled and sliced
3 stalks celery, sliced
4 cloves garlic, left whole
1 onion, finely chopped
3 cups chicken stock
3 cups water
2 tablespoons extra virgin olive oil
1/2 lb farfalle pasta
salt and pepper, to taste
romano cheese

Steps:

Rinse dry lentils.
In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
Bring to boil, then reduce to a simmer.
Cover and let cook for approximately one hour.
In separate pot, boil farfalle pasta.
When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
Sprinkle grated Romano cheese on top and enjoy.

Nutrition Facts : Calories 272.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 2.7, Sodium 163.2, Carbohydrate 43.3, Fiber 9.4, Sugar 4.6, Protein 12.7

LENTIL SOUP

Lentil Soup image

This soup is pretty easy to make, most of the cook time is simmering on the stove top. It sure hits the spot on those cold winter nights, although I enjoy this soup any time of the year. You can ask for a ham bone at most meat counters. *Prep time does not include soaking the lentils overnight.

Provided by LifeIsGood

Categories Lentil

Time 3h30m

Yield 9 1/2 Cups

Number Of Ingredients 13

Ingredients

1 lb lentils
1/4 lb bacon, diced (I sometimes use more!)
2 medium onions, sliced (or 1 very large onion)
2 medium carrots, diced
2 quarts water
1 cup celery, sliced
2 1/2-3 teaspoons salt (I use Kosher)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 bay leaves
1 large potato, pared
1 ham bone
2 tablespoons fresh lemon juice

Steps:

The night before, wash the lentils and let soak overnight covered in cold water.
Next day, drain the lentils.
In a large dutch oven or soup pot, saute the diced bacon until golden brown.
Add sliced onions and diced carrots and saute until the onions are golden.
Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
With a grater, grate the peeled potato into the lentil mixture.
Add the ham bone.
Simmer, covered, for about 3 hours. The lentils should be tender.
Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
To serve at once, add the lemon juice and enjoy!
To serve the next day, refrigerate soup adn then add the lemon juice and reheat.

Nutrition Facts : Calories 157.4, Fat 5.7, SaturatedFat 1.9, Cholesterol 8.1, Sodium 739.1, Carbohydrate 20.5, Fiber 5.6, Sugar 3, Protein 7

LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)

Lentil Soup (truly good and easy - eat your lentils!) image

A wonderful lentil recipe and very, very easy to make. Lentils are one of my favourite pulses. I'm sure this soup will make them one of yours. Freezes beautifully to provide you with dinner later on down the line when time short and you want a meal on the table - fast!

Provided by evelynathens

Categories Lentil

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 large onions, chopped
1/4 cup olive oil
4 cloves garlic, minced
6 celery ribs, chopped
3 carrots, chopped coarse
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme, crumbled
5 cups water
5 cups chicken broth
2 bay leaves
2 teaspoons dark brown sugar
2 tablespoons ketchup
3 cups coarsely chopped canned plum tomatoes
2 cups lentils, picked over and rinsed
1/2 cup dry sherry

Steps:

Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
Cook vegetables 10-15 minutes, until softened.
Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.

Nutrition Facts : Calories 220.8, Fat 8.3, SaturatedFat 1.3, Sodium 1059.3, Carbohydrate 26.5, Fiber 6.9, Sugar 10, Protein 9.5

LENTIL SOUP

Lentil Soup image

This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked.

Provided by Sydney Mike

Categories Lentil

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 onions, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
6 cups water
1 cup red lentil
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14 1/2 ounce) can diced low-sodium tomatoes
1/2 cup carrot, diced
1/2 cup celery, chopped
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
1 tablespoon olive oil

Steps:

In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
Bring to boil, then boil for several minutes before reducing heat.
Simmer about 1 1/2 hours, or until lentils are soft.
Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
Serve & enjoy.

Nutrition Facts : Calories 326.9, Fat 4.6, SaturatedFat 0.7, Sodium 510.3, Carbohydrate 56.5, Fiber 13.4, Sugar 5.5, Protein 17.4

LENTIL SOUP

Lentil soup image

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

Ingredients

2l vegetable or ham stock
150g red lentils
6 carrots, finely chopped
2 medium leeks, sliced (about 300g)
small handful of chopped parsley, to serve

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

LENTIL SOUP

Lentil Soup image

We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!

Provided by DDW7976

Categories Lentil

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups lentils
2 quarts water
1 meaty ham bone or 3 -4 ham hocks
1 medium onion, chopped
1 -2 diced carrot
2 stalks chopped celery
1/4 cup finely chopped parsley
1 garlic clove, minced
1/2 teaspoon basil (I prefer to use a .75 oz pkg of fresh basil)
1/2 teaspoon oregano
1 (15 ounce) can diced tomatoes
2 tablespoons red wine vinegar

Steps:

Rinse the lentils and place them in a soup pot.
Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
Salt& pepper to taste.
Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
After long simmer add the can of tomatoes (do not drain) and vinegar.
Simmer for 30 minutes more.
Remove bone and put any meat back into the soup.
Adjust any seasonings to taste.

Nutrition Facts : Calories 63.4, Fat 0.3, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 11.7, Fiber 4.2, Sugar 2.8, Protein 4.2