TUBETTINI LENTIL SOUP
Make and share this Tubettini Lentil Soup recipe from Food.com.
Provided by wirkwoman1
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine water, lentils, celery and onion; bring to a boil.
- Reduce heat; cover and simmer 45 minutes or until lentils are tender.
- In a separate large pot, cook pasta 9-11 minutes. Drain.
- Add tomatoes, salt, pepper and olive oil to lentil mixture; heat through.
- Add pasta to soup.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 152.5, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.3, Sodium 540.1, Carbohydrate 14.5, Fiber 5.2, Sugar 3.5, Protein 8.5
TUBETTI AND UMBRIAN LENTIL SOUP
Make and share this Tubetti and Umbrian Lentil Soup recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
- Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
- Add 4 cups water, lentils, pepper to taste and half of the parsley.
- Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
- About 5 minutes before serving, add the pasta and the remaining parsley.
- Cook at a low simmer, until the pasta is al dente.
Nutrition Facts : Calories 185, Fat 13.8, SaturatedFat 1.9, Sodium 20.4, Carbohydrate 12.4, Fiber 4.3, Sugar 3.4, Protein 4.2
THE BEST LENTIL SOUP
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
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
Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
TURKISH LENTIL SOUP
I am on a bit of a soup kick right now in the quest to eat healthier. This is a recipe from my Grandmother's recipe box. I always love Grandma's cooking and this recipe is no exception! Definately comfort food.
Provided by CrockFoolery
Categories Clear Soup
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, over high heat, bring stock to boil.
- Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
- Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
- Discard bay leaf.
- Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
- Return to saucepan. Simmer for 5 minutes.
- Adjust seasonings.
- Squeeze lemon juice into individual servings.
- Freezes well. (244 calories per 1 1/2 cup of soup).
Nutrition Facts : Calories 188.3, Fat 3, SaturatedFat 0.7, Cholesterol 5.4, Sodium 562.2, Carbohydrate 29.4, Fiber 4.7, Sugar 4.3, Protein 12.7
BEEFY LENTIL SOUP
Make and share this Beefy Lentil Soup recipe from Food.com.
Provided by ElaineAnn
Categories Lentil
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground chuck in a 6-quart kettle at medium heat for 5 minutes.
- Stir in remaining ingredients.
- Cook on high heat until mixture comes to a boil for ten minutes. Reduce heat to low and simmer about 90 minutes or until lentils are tender.
- Crock pot: Use ingredients listed, but reduce beef broth and water to 1 cup of each. Put in crock pot and cook on low for 6 to 8 hours or until lentils are tender.
Nutrition Facts : Calories 224.9, Fat 5.4, SaturatedFat 1.9, Cholesterol 37, Sodium 661.8, Carbohydrate 25.8, Fiber 9.1, Sugar 8.5, Protein 19.4
TIBETAN LENTIL SOUP
Make and share this Tibetan Lentil Soup recipe from Food.com.
Provided by TishT
Categories Lentil
Time 50m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.
- Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.
- Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.
- Add the chopped cilantro, salt, and sauteed vegetables.
- Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.
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- In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.
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