Protein Packed Vegetable And Lentil Crockpot Soup With Herbs De Provence Food

LENTIL SOUP WITH HERBES DE PROVENCE

Lentil Soup With Herbes De Provence image

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

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons curry powder
6 slices diced prosciutto
6 garlic cloves, minced
2 carrots, diced
1 medium onion, diced
2 stalks celery, chopped
2 teaspoons herbes de provence
3 cups lentils, rinsed and picked over
10 cups water or 10 cups chicken stock
salt & freshly ground black pepper
6 slices French baguettes, thin slices (toasted)
1/2 cup grated asiago cheese

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

Protein-Packed Vegetable and Lentil Crockpot Soup With Herbs de Provence image

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

Ingredients

1 onion chopped
6 cloves garlic minced
4 carrots peeled and sliced
2 cups celery chopped
1 zucchini cubed
½ cup dry brown lentils
½ cup dry pigeon pea lentils
½ cup peas frozen
½ cup corn frozen
10 cups vegetable broth
1 tsp marjoram
½ tsp thyme
½ tsp herbs de Provence
¼ tsp rosemary
1 tsp sea salt
Freshly ground black pepper
2 Tbsp coconut aminos or tamari
4 leaves Swiss chard roughly chopped

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

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