EASY GREEK RED LENTIL SOUP RECIPE
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Provided by Suzy Karadsheh
Categories Soup
Time 33m
Number Of Ingredients 17
Steps:
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg
RED LENTIL SOUP RECIPE WITH VEGETABLES
This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.
Provided by Cheryl
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
- SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
- ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
- COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
- FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 1074 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving
RED LENTIL & CARROT SOUP
This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
- Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 258 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium
RED LENTIL SOUP WITH TURNIP AND PARSLEY
This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 cups
Number Of Ingredients 10
Steps:
- In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
- Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
- Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.
Nutrition Facts : Calories 177 g, Fat 4 g, Fiber 6 g, Protein 11 g, SaturatedFat 1 g
RED LENTIL SOUP
I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!
Provided by duonyte
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
- Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
- Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
- Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
- Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
- Note: A spoonful of plain yogurt is a nice addition.
Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
LENTIL SOUP
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
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
MOROCCAN RED LENTIL SOUP
A warming vegetarian red lentil soup with the flavors of cumin, coriander, paprika, cinnamon and tumeric.
Provided by Julia
Categories Soup, Dinner
Time 35m
Number Of Ingredients 19
Steps:
- Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
- Add the broth, tomatoes, and lentils stir well and heat to a boil.
- Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.
- Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
- Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.
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.
More about "red lentil soup with turnip and parsley food"
CABBAGE LENTIL SOUP RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory Soup, Side Dish, Lunch, DrinkServings 2Total Time 20 mins
- In a food processor, add yellow onion, garlic, ginger, jalapeno, turmeric, 2 tbsp of parsley and grind to a coarse paste.
- Heat oil in instant pot on saute setting. Add onion mixture with thyme and saute for 3-4 minutes or until mixture is slightly brown.
- Add washed lentils, bay leaf, 1/2 tsp salt, **chopped cabbage, and tomato sauce. Add 6 and 1/2 cups of water. Close the lid. Cook on lentil/chili setting or high pressure for *12 minutes. Once cooked, let instant pot auto release the pressure or switch to venting setting to release pressure.
- After pressure has released, open the lid, add red wine vinegar, hot sauce, black pepper. Taste and adjust salt. Add remaining parsley. Serve with some fresh chopped cabbage on top. Enjoy!
EASY LENTIL SOUP RECIPE BY HEALTH COACH ELIZABETH RIDER
From elizabethrider.com
5/5 (1)Category LunchCuisine AmericanTotal Time 1 hr 15 mins
- Spread the lentils out on a large sheet tray and pick out any debris (aka anything that doesn’t look like a lentil). Legumes are harvested and stored in large quantities, and sometimes little rocks or other things make their way in the bag.
- If you choose to pre-soak your lentils (I don’t, but many people do): Pour the lentils into a large bowl and cover with purified water by 2 inches.
- If you’ve thought ahead enough, cover the bowl with a kitchen towel and leave it on the counter for 12-24 hours.
RED LENTIL WITH TURNIP AND PARSLEY - SOUP’S ON
From californiagreekgirl.com
Estimated Reading Time 1 min
RED LENTIL SOUP WITH TURNIP AND PARSLEY - MEALPLANNERPRO.COM
From mealplannerpro.com
Servings 1Calories 198 per servingCategory Soup
BEST RED LENTIL SOUP WITH TURNIP & FRESH PARSLEY, RUNNING ...
From avocadorunners.com
SCOTTISH RED LENTIL (AND BARLEY) SOUP - CHRISTINA'S CUCINA
From christinascucina.com
4.7/5 (53)Total Time 1 hrCategory SoupsCalories 272 per serving
- Put the measured water and bone in a large soup pot, with a teaspoon of salt. Bring to a boil (skim off any scum that rises to the top) then let simmer. Alternatively, start with a pot of beef stock.
- WITH BARLEY (Skip this step you don't want barley) In a small pot, add the barley and cover with half an inch of water, bring to a boil, and simmer for about 10 minutes.
MEDITERRANEAN RED LENTIL SOUP - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (24)Calories 235 per servingCategory Soup
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
HOW TO MAKE RED LENTIL SOUP WITH CHICKEN AND ... - PINKWHEN
From pinkwhen.com
Estimated Reading Time 5 mins
- To a large dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally. Add the garlic and cook for an additional 2 minutes, or until fragrant. Season conservatively with a pinch of salt and black pepper.
- To the pot, add the tomatoes, turnip and red lentils. Stir to combine. Stir in the vegetable stock and increase the heat on the stove to high. Bring the soup to a boil and then reduce to a simmer. Simmer for 20 minutes or until the turnips are tender and the lentils are cooked through. Add the chicken breast and parsley. Cook for an additional 5 minutes. Adjust seasoning to taste.
SCOTTISH RED LENTIL SOUP WITH BACON - CARRIE'S KITCHEN
From carriecarvalho.com
4.7/5 (10)Total Time 1 hrCategory Appetizer, SoupCalories 218 per serving
- Rinse your lentils then place in a bowl and cover with boiled water and leave to soak for 30 minutes.
- After your lentils have soaked, heat the oil in your pot over a medium-high heat and add the bacon. Fry until just starting to crisp, then add the onions.
- When the onions are starting to soften, about 3-5 minutes, add the garlic and the rest of the vegetables and cook for another 2-3 minutes, stirring frequently.
LENTIL AND VEGETABLE SOUP WITH PARSLEY - LOVE & OTHER SPICES
From loveandotherspices.com
Reviews 1Estimated Reading Time 4 minsServings 4Total Time 45 mins
- Heat oil in a pot and add the chopped onions to it. When onions start to turn into light brown add the ginger,garlic paste. Cook till the raw smell disappears.
- Add the chopped tomatoes.Saute the tomatoes for a minute. Then add the turmeric, coriander and cumin powder.
- Add the chooped carrots and celery. Saute for a few minutes mixing till the vegetables are coated with spices.
SPICY RED LENTIL AND SWEDE SOUP - LOWLY FOOD
From lowlyfood.com
4.5/5 (131)Category Main Course, SoupCuisine British, EuropeanTotal Time 40 mins
- Heat the sunflower in a deep saucepan over a medium heat. Add the onions and garlic and fry for 2-3 minutes until the onion is soft.
- Tip in the spices - the coriander powder, cumin powder, turmeric, chilli flakes and sugar. Stir the contents to evenly cover the onion.
- Add the swede, carrot and lentils to the pan. Pour over the stock and bring the soup to the boil. Then reduce the heat of the pan, cover, and simmer for 20 minutes or until the swede, carrot and lentils are nicely soft.
- Once the vegetables have cooked, blend about 1/2 of the soup using a hand blender or food processor. Combine the blended portion with the rest of the soup and heat through for a few minutes.
SPEAK VEGAN TO ME: RED LENTIL SOUP WITH TURNIP AND PARSLEY
From speakvegantome.blogspot.com
Author Speak VeganEstimated Reading Time 2 mins
SOUP'S ON: RED LENTIL WITH TURNIP AND PARSLEY
From mealplannerpro.com
Servings 1Calories 586 per serving
RED LENTIL SOUP WITH TURNIP AND PARSLEY - SARAH BRASSARD
From sarahbrassard.com
Estimated Reading Time 2 mins
RUSTIC TURNIP & LENTIL STEW WITH GARLIC-PARMESAN HERBED ...
From dishingupthedirt.com
Estimated Reading Time 2 mins
RED LENTIL SOUP WITH TURNIP AND PARSLEY RECIPE - FOOD NEWS
From foodnewsnews.com
CAJUN LENTIL SOUP - FOOD-GUIDE.CANADA.CA
From food-guide.canada.ca
CARROT, TURNIP, AND LENTIL SOUP | TURNIPS | BOSTON ORGANICS
From bostonorganics.grubmarket.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY | RED LENTIL SOUP ...
From pinterest.com.au
CAJUN LENTIL SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
RED LENTIL SOUP WITH TURNIP AND PARSLEY - GLUTEN FREE RECIPES
From fooddiez.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY | DELICIOUS SOUP ...
From pinterest.co.uk
RED LENTIL SOUP WITH TURNIP AND PARSLEY RECIPES
From tfrecipes.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY | DELICIOUS SOUP ...
From pinterest.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY - ORGANICOPIA
From myorganicopia.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY RECIPE | RECIPE ...
From pinterest.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY | RED LENTIL SOUP ...
From pinterest.ca
TURNIP AND BARLEY SOUP RECIPES
From tfrecipes.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY | CARRIE SABA
From carriesaba.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY - MARTHA.COM
From martha.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY RECIPE - PINTEREST.FR
From pinterest.fr
RED LENTIL SOUP WITH TURNIP AND PARSLEY | DELICIOUS SOUP ...
From pinterest.ca
RED LENTIL SOUP WITH TURNIP AND PARSLEY RECIPE | EAT YOUR ...
From eatyourbooks.com
LENTIL SOUP WITH CARROTS, TURNIPS, AND KALE | TURNIPS ...
From bostonorganics.grubmarket.com
RED LENTIL SOUP WITH TURNIP AND PARSLEY RECIPE | EAT YOUR ...
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love