LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
LENTIL MUSHROOM SOUP IN SOURDOUGH BREAD BOWLS
Here's a hearty spiced vegetarian soup with lentils, mushrooms, and potatoes, all served in a sourdough bread bowl.
Provided by Raquel Smith
Categories Soup
Time 1h
Number Of Ingredients 20
Steps:
- Combine the lentils, broth, and bay leaf in a large soup pot. Bring to a boil and cook partially covered for 20 minutes.
- Heat one tablespoon olive oil in a large skillet. Add the carrots, celery, and onion in a large skillet. Cook over medium-high heat for about 7 minutes, stirring often, until they start to brown. Add the garlic and cook for another 30 seconds. Remove from the heat.
- Add the potatoes, mushrooms, and browned veggies to the pot with the lentils. Stir to combine. Mix in the spices. Cook at a steady boil for another 20 minutes or so, until the potatoes and lentils are soft.
- While the soup is cooking, slice each sausage, if using, in half moons. Heat the other tablespoon of olive oil in the same pan you used for the vegetables. Add the sausages. Cook over medium-high heat for 7-8 minutes, tossing often, until the slices are evenly browned.
- Add the rosemary, soy sauce, and browned sausages to the soup pot and stir to combine. Add salt and pepper to taste.
- If using the bread bowls, use a serrated knife to cut a circle in the top of each sourdough boule, kind of like you would a pumpkin. Remove the top, then pull out some of the bread inside to make a bowl without tearing through the crust.
- Ladle the soup into each bowl and serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 385 calories, Sugar 7 g, Sodium 786 mg, Fat 4.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 72.4 g, Fiber 10.6 g, Protein 17.3 g, Cholesterol 0 mg
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS
The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 41
Steps:
- Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
- Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
- In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
- Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
- Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
- Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
- Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
- Yield: about 2 quarts
SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
More about "lentil soup in bread bowls food"
FEEL-GOOD RED LENTIL SOUP - FROM MY BOWL
From frommybowl.com
LENTIL SOUP - CAFE DELITES
From cafedelites.com
RECIPE: INDIAN-STYLE RED LENTIL SOUP | WHOLE FOODS …
From wholefoodsmarket.com
NADIYA'S LENTIL SOUP AND SODA BREAD RECIPE - BBC FOOD
From bbc.co.uk
LENTIL SOUP | THE COZY APRON
From thecozyapron.com
LENTIL SOUP (SERIOUSLY AMAZING!) | RECIPETIN EATS
From recipetineats.com
A FEAST IN ONE POT: TOMATO-LENTIL SOUP IN BREAD BOWLS WITH …
From instructables.com
LENTIL AND VEGETABLE SOUP IN A BREAD BOWL - EAT …
From eatsmarter.com
OUR 10 BEST BREAD RECIPE PAIRINGS FOR SOUP | RED STAR® YEAST
From redstaryeast.com
RED LENTIL SOUP RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
ARABIC LENTIL SOUP - THE LEMON BOWL®
From thelemonbowl.com
CORN AND LENTIL SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
LENTILS: NUTRITION, BENEFITS, AND HOW TO COOK THEM - HEALTHLINE
From healthline.com
PERSIAN LENTIL SOUP - AHEAD OF THYME
From aheadofthyme.com
10 BEST SIDES TO SERVE WITH SOUP – A COUPLE COOKS
From acouplecooks.com
HOW TO MAKE EASY LENTIL SOUP | TASTE OF HOME
From tasteofhome.com
LENTIL SOUP – WELLPLATED.COM
From wellplated.com
25 LENTIL SOUPS THAT ARE BOWL-LICKING GOOD | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love