LENTIL TOMATO SOUP
This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!
Provided by JRICE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
- Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
- Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g
LENTIL & PASTA SOUP, ITALIAN STYLE
A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. Recipe: http://www.recipe4living.com Photo source: feastsandfotos.wordpress.com
Provided by Ellen Bales
Categories Bean Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds.
- 2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender.
- 3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.
PASTA AND LENTILS
Steps:
- In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
- Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
- If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
- When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.
LENTIL AND MACARONI SOUP
Make and share this Lentil and Macaroni Soup recipe from Food.com.
Provided by smellyvegetarian
Categories Lentil
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat. Add carrots, onion, and garlic and cook 10 minutes or until tender. Add tomatoes, broth, lentils, salt, pepper, thyme, and 6 c water.
- Heat to boiling, then reduce heat, cover, and simmer 20 minutes or until lentils are almost tender.
- Stir in chard and macaroni, heat to boiling over med-high heat. Reduce to medium and cook uncovered 10 minutes or until pasta is tender. Stir in basil.
Nutrition Facts : Calories 84.7, Fat 1.8, SaturatedFat 0.2, Sodium 214.4, Carbohydrate 14.5, Fiber 3.2, Sugar 3, Protein 3.8
LENTIL AND TOMATO SOUP
A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal, 10g protein, 29g carbohydrate (of which 12.5g sugars), 4g fat (of which 05.g saturates), 5g fibre and 0.3g salt.
Provided by Fiona Hunter
Categories Light meals & snacks
Yield Serves 1
Number Of Ingredients 8
Steps:
- Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
- Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Serve immediately or leave to cool and store in the fridge or freezer for lunches.
Nutrition Facts : Calories 200kcal, Carbohydrate 29g, Fat 4g, Fiber 5g, Protein 10g, SaturatedFat 05.g, Sugar 12.5g
PASTA WITH LENTIL SOUP SAUCE
Canned lentil soup as sauce for pasta -- simple and tasty.
Provided by JUSTIN MAGARAM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 53 g, Fat 1.7 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 0.3 g, Sodium 246.8 mg, Sugar 1.5 g
PASTA AND LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.
Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams
More about "pasta tomato and lentil soup food"
UMBRIAN LENTIL SOUP WITH PASTA - THE PASTA PROJECT
From the-pasta-project.com
5/5 (36)Category Main Course, SoupCuisine Central Italy, Italian, Mediterranean, UmbriaCalories 509 per serving
- Peel and finely chop the onion and garlic. Wash and finely chop the celery and carrots. Wash and chop the rosemary leaves. Rinse the lentils under running water to remove any impurities (like stones). Umbrian lentils don't need pre-soaking. If you use another kind, check the packet to see if you have to soak them first. Small lentils are better. Red lentils not so good as they get mushy.
- Saute the onion, carrots and celery with the olive oil in a deep heavy pan or Dutch oven (I used my Dutch oven). When the veggies start to soften add the garlic, rosemary and tomato concentrate. Mix everything together. Let it cook for another minute and then add the lentils and cover with warm water and vegetable stock. (I used half and half). Let the soup simmer for about 20-30 minutes.
- Add salt to taste and then add the pasta. Continue cooking until the pasta is ready. Stir every now and again to prevent sticking. Serve with a little olive oil and ground black pepper as required.
COMFORTING LENTIL TOMATO PASTA STEW | THE FULL HELPING
From thefullhelping.com
4.5/5 (10)Category Main, Soup, StewCuisine ItalianTotal Time 40 mins
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté the vegetables for 6-7 minutes, stirring often, or until the vegetables are clear and soft. Add the garlic and tomato paste to the pot. Continue sautéing the ingredients for another minute, till the garlic is fragrant.
- Add the lentils, pasta, tomatoes, broth, water, and oregano to the pot. Bring everything to a boil. Reduce the heat to low. Cover and simmer the stew for 15 minutes.
- After 15 minutes, add the chopped kale and salt to the pot. Recover and simmer for another 10 minutes. Taste the stew to be sure that the lentils and pasta are both tender; if not, simmer the stew for another 5-10 minutes.
- Taste the stew. Add additional salt and freshly ground black pepper to taste, as well as some extra water to loosen the stew up if you like. Divide the stew into bowls and top with cashew Parmesan or fresh chopped parsley leaves, if desired.
TOMATO & LENTIL PASTA BAKE WITH OLIVES | FAMILY-FRIENDS-FOOD
From family-friends-food.com
4.7/5 (6)Total Time 1 hr 15 minsCategory Main CourseCalories 427 per serving
- Rinse the lentils. Place in a saucepan and cover with plenty of cold water. Bring to the boil then simmer for 45 minutes. Drain.
- While the lentils are cooking, make the tomato sauce. Peel and slice the onion. Peel and crush the garlic. Heat the olive oil in a large sauté pan and cook the onion and garlic for 2-3 minutes until starting to soften.
- Add the chopped tomatoes, tomato puree, olives and chilli to the pan. Mix well, cover and reduce the heat. Simmer, stirring occasionally, for 25-30 minutes. Season with salt and pepper to taste.
THE $10 FOOD DAY: TOMATO AND LENTIL SOUP RECIPE – …
From cheaprecipeblog.com
Servings 4Estimated Reading Time 2 minsCategory Main CourseTotal Time 35 mins
- In a large saucepan, saute onions and carrots in olive oil until they begin to soften. Add water and lentils. Simmer over medium heat for about 15 minutes, or until lentils begin to soften. Add boullion cube and stir to dissolve. Add canned tomatoes, tomato paste, and desired seasonings. Simmer for an additional 10 minutes or so, until lentils are completely soft and flavors are blended together.
- Use an immersion blender to puree the soup. If you don't have an immersion blender, let the soup cool and transfer to a blender to puree. Reheat soup before serving.
ROASTED TOMATO AND LENTIL PASTA WITH ... - HEALTHY FOOD GUIDE
From healthyfood.com
4.9/5 Total Time 25 minsCategory MainsCalories 387 per serving
- 1 Preheat oven to 160°C. Line a large baking tray with baking paper. Place tomatoes cut-side up on prepared tray and lightly spray with oil. Roast for 8–10 minutes, or until just wilted.
- 2 Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions, or until al dente. Drain well.
- 3 Heat oil in a large non-stick frying pan over a medium heat. Gently fry leek for 5 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Add drained lentils and baby spinach and cook, stirring, for 2 minutes, or until spinach is just wilted. Stir through balsamic vinegar.
- 4 Toss pasta with tomato and lentil mixture. Season with black pepper and serve topped with crumbled ricotta.
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TOMATO LENTIL SOUP - BUDGET BYTES
From budgetbytes.com
4.8/5 (24)Total Time 1 hrCategory Dinner, Side Dish, SoupCalories 280 per serving
- Dice the onion, mince the garlic, and slice the carrots (I like smaller pieces for this recipe, so I do a quarter round slice). Add the onion, garlic, carrots, and olive oil to a large soup pot and sauté over medium heat until the oniosn are soft. While the vegetables are cooking, peel and dice the potato into ½-inch cubes.
- Add the tomato paste and continue to sauté for 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
- Add the cubed potato, stewed tomatoes (with juices), lentils, paprika, basil, oregano, pepper, and vegetable broth to the pot. Stir to combine.
- Place a lid on top and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and have begun to break down slightly (this helps thicken the soup).
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From rachelcooks.com
Ratings 8Calories 194 per servingCategory Soups And Stews
- Heat oil over medium heat in a Dutch oven or large pot. Add onions, carrot, celery, turnip, jalapeño and salt. Cook over medium heat 8 minutes or until vegetables are crisp-tender. Add garlic and sauté 1 minute or until fragrant.
- Add broth, water, tomatoes, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.
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From everydayhealthyrecipes.com
Reviews 2Category Lunch, SoupCuisine InternationalTotal Time 45 mins
- In a large pot heat up the oil and fry the onion, garlic and celery for 2-3 minutes over a medium heat stirring often.
- Add the lentils, sweet potato, and continue cooking for another 5 minutes stirring often to ensure the mixture does not stick to the bottom of the pot.
- Add the tomatoes, passata, tomato paste and most of the stock. Cover, bring to the boil then lower the heat to a simmer and cook for about 30 minutes, stirring occasionally.
- Remove from the heat and add the basil. Puree the soup, add more stock if needed and adjust the seasoning as necessary. Enjoy!
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From theautiekitchen.com
Servings 4Estimated Reading Time 1 minCategory Main Course, Side Dish
- In a medium saucepan, heat the olive oil and the garlic over a medium heat until the garlic is soft and starting to brown slightly on the edges
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From jamiegeller.com
Servings 4-6Estimated Reading Time 1 minCategory Soups, Dinner, Main, LunchTotal Time 1 hr 20 mins
- Sun-Dried Tomato Relish: 1. *If you’re using sun dried tomatoes not packed in oil, rehydrate them in simmering water for 20 minutes, then drain and chop.
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From agourmetfoodblog.com
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- Heat the olive oil in a large pot, remove the uncooked chicken sausage from the casings and add it to the hot oil. Using a large wooden spoon and continually break up the chicken sausage as it cooks, ending up in small pieces.
- Clean the red bell pepper, the celery and the sweet onion and cut each in small pieces and add to the pot.
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- Add tomato puree, stock and bay leaf. Bring to boil, reduce to simmer. Season again with salt and freshly ground pepper.
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5/5 (3)Total Time 40 minsCategory SoupCalories 119 per serving
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From meghanlivingstone.com
5/5 (1)Category Main CourseServings 4Estimated Reading Time 2 mins
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From theendlessmeal.com
4.9/5 (31)Total Time 1 hrCategory SoupCalories 457 per serving
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper.
- Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft.
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From shelovesbiscotti.com
Ratings 8Calories 445 per servingCategory Main
- Add the minced garlic and saute for 30 seconds. Add the onions, carrots, and celery and continue to saute for about 5 minutes or until vegetables begin to soften.
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