VEGAN RED LENTIL SOUP WITH SWISS CHARD
This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day.
Provided by MisterHealthy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
- Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
- Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 49.3 g, Fat 5.8 g, Fiber 21.9 g, Protein 18 g, SaturatedFat 0.9 g, Sodium 57.8 mg, Sugar 5 g
VEGAN RED LENTIL SOUP
This healthy vegan soup is made with protein-rich red lentils and fresh vegetables, like carrots, potatoes, and leafy greens. Fire-roasted tomatoes add depth of flavor. Serve this easy red lentil soup on its own or with a side of bread. It's perfect for soup season!
Provided by bri
Categories Main Course Side Dish Soup
Time 35m
Number Of Ingredients 14
Steps:
- Saute vegetables: Warm 2 tablespoons of the olive oil in a large Dutch oven or pot over medium heat. Add onion and cook, stirring occasionally, until golden brown around the edges, 8 to 10 minutes. Add carrots and celery, cook, stirring occasionally, for 2 minutes to soften.
- Add spices: Use a stirring spoon to push the vegetables to the edges of the pot. Pour the remaining 2 tablespoons olive oil into the middle of the pot, then sprinkle cumin into oil. Once it starts to sizzle, add garlic, thyme, and salt. Cook, stirring frequently, until the garlic is fragrant, 1 to 2 minutes
- Simmer: Pour in the vegetable broth and use a stirring spoon to loosen any brown bits from the bottom of the pot. Add the potatoes and red lentils. Stir to mix. Cover with a lid, increase heat to medium high, and bring to a boil. Once boiling, reduce the heat to maintain a simmer with the lid slightly ajar. Cook, stirring occasionally, until the lentils are soft and potatoes are tender, about 15 minutes.
- Finish and season: Stir in the tomatoes, then bring the mixture back to a boil (keep the lid slightly ajar and increase heat slightly). Once boiling, stir in the Swiss chard to wilt the leaves. Remove from heat. Add red wine vinegar. Taste and season with more salt if needed (see note 5).
Nutrition Facts : Calories 350 kcal, Carbohydrate 51 g, Protein 16 g, Fat 10 g, SaturatedFat 1 g, Sodium 936 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
FRENCH LENTILS WITH CHARD
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers' market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don't insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
- Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 4 grams
CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS
Categories Soup/Stew Bean Onion Stew Vegetarian Quick & Easy High Fiber Curry Lentil Winter Chard Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
- Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
FRAGRANT RED LENTIL AND RAINBOW CHARD SOUP
Smells, looks, and tastes delicious. As with many soup recipes, use this as the basis for an aromatic, tasty soup. I've made it with fresh minced ginger, fresh minced turmeric, and fresh ground cardamom. I didn't notice a substantial difference in flavor, but if you like fresh, give them a try.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Soak lentils in a bowl with water to cover for 15 minutes.
- Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
- Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
- Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.
Nutrition Facts : Calories 240 calories, Carbohydrate 39.2 g, Fat 3 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 555.6 mg, Sugar 5.5 g
BARLEY AND LENTIL SOUP WITH SWISS CHARD
Categories Soup/Stew Bean Leafy Green Low Fat Quick & Easy Low Cal High Fiber Low/No Sugar Barley Lentil Winter Healthy Chard Bon Appétit
Yield Makes 10 first-course or 6 main-course servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
- Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
SYRIAN-STYLE LENTIL AND CHARD SOUP
We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.
Provided by One Happy Woman
Categories Greens
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
- Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
- When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
- Add salt to taste.
- With a stick blender or in a food processor blend the soup partially.
- Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.
LENTIL SOUP WITH SWISS CHARD
I purchased swiss chard the other day and was looking for something to do with it. I stumbled upon a recipe which I promptly revamped. This has a little "kick" provided by the cayenne pepper. The kick can be enhanced by serving jalapeno pepper sauce on the side. Hope you enjoy!
Provided by PaulaG
Categories One Dish Meal
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
- Lentils and other vegetables should be cooked but not overly soft.
- Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.
LENTIL AND SWISS CHARD SOUP
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
- Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
- Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.
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