Mahas Lentil Soup Food

THE BEST LENTIL SOUP

The Best Lentil Soup image

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

Ingredients

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

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.

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

MAHA'S LENTIL SOUP

Maha's Lentil Soup image

Yes, another lentil soup recipe but this one looks really good. Compliments of Yankee Magazine. I am trying it soon. The recipe says to "Squeeze the lemons over the soup only after you've ladled it into the bowl. If the juice sits in the soup too long, or you reheat it, it ruins everything."

Provided by chefmopotts

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 medium onions, finely chopped
1/2 cup olive oil
1 tablespoon olive oil
4 carrots, peeled and finely chopped
6 -8 garlic cloves, minced
2 tablespoons dried coriander
1 lb dry lentils, rinsed and picked through
8 cups water
2 -3 tablespoons cumin
1 tablespoon salt (kosher or sea salt)
1 bunch swiss chard, stems removed and cut into 2-inch pieces
1 tablespoon flour
1/4 lb vermicelli or 1/4 lb angel hair pasta, broken into 1-inch pieces
2 lemons

Steps:

In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
Add carrots and garlic and cook 2 to 3 minutes.
Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
Add lentils and stir well to coat.
Add water to cover the ingredients by 3 inches (about 8 cups).
Stir in cumin.
Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
Season with approximately 1 Tbs. salt.
Add Swiss chard and cook about 10 minutes.
Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
Add pasta to soup and cook about 8 minutes.
Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.

Nutrition Facts : Calories 451.1, Fat 16.7, SaturatedFat 2.3, Sodium 1010.8, Carbohydrate 60.2, Fiber 21.7, Sugar 5.8, Protein 19.1

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