VEGAN LENTIL SOUP
This vegan lentil soup recipe is packed with fresh ingredients and plenty of lentils that deliver a healthy dose of fiber in each bite. This vegan soup is the perfect cold-weather lunch or healthy dinner the whole family will love.
Provided by Julia Levy
Categories Healthy Vegan Soup & Stew Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
- Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.
- Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired and serve.
Nutrition Facts : Calories 272 calories, Carbohydrate 42 g, Fat 7 g, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, Sodium 487 mg
RED LENTIL SOUP WITH NORTH AFRICAN SPICES RECIPE - (3.4/5)
Provided by DreiFromBK
Number Of Ingredients 17
Steps:
- Pair this soup with a salad and bread for lunch or a light supper. 1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. 2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.) 3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.
NORTH AFRICAN LENTIL SOUP
Great for a light supper! Serve with a crusty baguette spread with some roasted garlic, a tossed salad with wild baby greens and a balsamic vinaigrette and you're on your way! Make a double batch and the leftovers freeze well, too.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse lentils several times in cold water, setting aside to drain.
- Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
- Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
- Add carrots, celery, and turnip, cooking 10 minutes over low heat.
- Add lentils, broth, tomatoes, and parsley.
- Season to taste with salt and pepper.
- Bring to a boil, then reduce heat and cover.
- Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
- Add lemon juice just before serving.
NORTH AFRICAN LENTIL-CHICKPEA TAGINE
Morroccan flavours do great things for lentils, butternut squash, and chickpeas. Make extra to freeze.
Categories Dinner
Time 5h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium skillet over medium heat, warm oil. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and red pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into a 5- or 6-qt slow cooker.
- Add squash, lentils, and broth to slow cooker, stirring well to combine. Cover and cook until lentils and squash are tender, about 2 hours on High or 4 hours on Low. Stir in chickpeas and tomatoes. Cover and cook 30 minutes on High. Stir in chopped parsley. Ladle evenly into 6 shallow bowls and dollop with yogurt; sprinkle with paprika and peanuts. Garnish with parsley sprigs.
- Per serving: 11/2 cups tagine, 2 tbsp yogurt, and 1 tbsp peanuts
Nutrition Facts : Calories 109 kcal
LENTIL SOUP
Make and share this Lentil Soup recipe from Food.com.
Provided by Charlotte J
Categories Veal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Boil the lentils for at least 10 minutes, drain and set aside.
- Heat oil in a pan, add onions, garlic, and veal shank, stirring frequently.
- Add spices, lentils and water, bring to boil, removing scum from surface as needed.
- Partly cover and simmer 1 hour or until meat is tender.
- Add remaining 3 vegetables and simmer another 30 minutes.
- Season with salt and pepper, stir in cilantro and lemon juice to taste.
- Serve.
Nutrition Facts : Calories 286.2, Fat 7.1, SaturatedFat 1.3, Cholesterol 42.9, Sodium 102, Carbohydrate 35.5, Fiber 12, Sugar 3.8, Protein 20.5
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