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.
TASTY LENTIL SOUP
Legume lovers can easily fill up on Dorothy Webb's substantial soup without expanding their waistlines. Lentils lend taste and texture to her stockpot in Estacada, Oregon.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the carrots, celery and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, lentils and barley; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and barley are almost tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until lentils and barley are tender.
Nutrition Facts :
LENTIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, carrot, potatoes, diced tomato, dried lentil, vegetable broth, bay leaf, cumin, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
Steps:
- In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
- Add carrots and potatoes, and sauté for 3 minutes.
- Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
- Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
- Remove bay leaf and add salt and pepper to taste.
- Enjoy!
LENTIL SOUP
For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
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
15-MINUTE LENTIL SOUP
This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.
Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g
LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)
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
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
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
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
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
HEALTHY LENTIL SOUP
Delicious and comforting, ladle up a few bowls of this wholesome soup to enjoy on chilly days. VIDEO https://youtu.be/huP1V5xnvTE
Provided by CLUBFOODY
Categories Lentil
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
- Add garlic and freshly ground black pepper; sauté for only 1 minute.
- Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
- Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
- Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.
Nutrition Facts : Calories 255.1, Fat 6, SaturatedFat 1.6, Cholesterol 3.8, Sodium 117.7, Carbohydrate 38.7, Fiber 12.6, Sugar 5.7, Protein 13.9
LENTIL SOUP
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
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 TOMATO SOUP FROM TASTE OF HOME
Cozy up to this immune-boosting soup to ward off the winter blues--and maybe even a cold or two. Great for cold winter nights and served with cornbread for dunking. There are plenty of options for this soup to suit your taste. Low in calories and has only trace amounts of saturated fat, yet filled with fiber and protein. Diabetic exchanges: 1 starch, 1 lean meat, 1 vegetable. From the November 2011 Taste of Home magazine.
Provided by Crafty Lady 13
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the water, carrots, onion and lentils; brng to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
- You can add one, two or all three of the options listed below:.
- Punch up the protein. Meat-eaters won't get the health benefits of this soup unless they eat it. Add 1/2 lb. sliced cooked turkey sausage to satisfy them.
- Adding kale, a true superfood, can keep your immune system strong. Add 3 cups of chopped fresh kale in the last 5 mintues of cooking to turn this into a super soup.
- Go spicy. If you are felled by a cold, add a sinus-clearning kick with 3/4 teaspoons of garam masala, an Indian spice blend found at supermarkets. It' typically made from cardamom, cloves, mace, cinnamon, cumin, fennel, pepper and fenugreek. It comes with iffering heat levels, so ask for a spicy one.
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