LENTIL SOUP WITH HERBES DE PROVENCE
I love Herbes de Provence. They have such a wonderful distinctive flavor. I have tried almost every brand, and my absolute favorite is the Herbes de Provence sold by Williams Sonoma, in the little clay crocks. It has such a great flavor with an emphasis on lavender. If you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. Add a little smoked paprika for the prosciutto's smokiness.
Provided by dawnie2u
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot over medium heat.
- Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
- Stir in the lentils and water/or broth, and bring to a boil.
- Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
- Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
- Taste soup and check for seasoning, adding salt and pepper if needed.
- Ladle soup into bowls, and top with toasted baguette. Serve immediately.
Nutrition Facts : Calories 402.6, Fat 10.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 403.1, Carbohydrate 62.3, Fiber 11.2, Sugar 5.5, Protein 17.4
PROTEIN-PACKED VEGETABLE AND LENTIL CROCKPOT SOUP WITH HERBS DE PROVENCE
This plant-based, protein-packed, fiber-filled vegetable and lentil crockpot soup can make even the darkest winter days brighter and warmer. Dig in!
Provided by Kate Gavlick
Time 6h10m
Number Of Ingredients 18
Steps:
- Place all lentil soup ingredients into crockpot, except for Swiss chard. Cover and cook on low for six hours. An hour before serving, stir in chopped Swiss chard leaves and season with extra sea salt and black pepper, to taste. Divide into bowls and devour. Enjoy!
Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, TransFat 0 g, UnsaturatedFat 0 g
LENTIL SOUP
Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
FRENCH LENTIL SOUP
Categories Soup/Stew Blender Bean Onion Tomato Vegetable Appetizer Quick & Easy Lentil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
LENTIL SOUP
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
- Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
- Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
- Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
Nutrition Facts : Calories 346 g, Fat 4 g, Fiber 24 g, Protein 26 g
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
HEARTY LENTIL SOUP WITH BACON AND HERBS
Categories Soup/Stew Pork Vegetable Low Fat Wheat/Gluten-Free Lentil Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
- Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
- Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.
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