Vegetarian Lentil Soup Food

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WINTER LENTIL VEGETABLE SOUP



Winter Lentil Vegetable Soup image

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Provided by Cecile Leverman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 6

Number Of Ingredients 14

½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

Steps:

  • Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
  • Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g

WINTER VEGETABLE & LENTIL SOUP



Winter vegetable & lentil soup image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Supper

Time 40m

Number Of Ingredients 9

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

  • Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
  • Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
  • Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional

Steps:

  • Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
  • Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

VEGAN LENTIL SOUP



Vegan Lentil Soup image

You'll be amazed how much flavor you get just with vegetables, legumes, and herbs. This simple, clean eating lentil soup with brown lentils is vegan and tastes great.

Provided by gartenfee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h3m

Yield 8

Number Of Ingredients 14

1 ¾ cups brown lentils
2 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
1 bunch fresh parsley, chopped
1 stalk celery, chopped
½ carrot, chopped
1 teaspoon salt, or more to taste
2 bay leaves
8 cups water
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar, or more to taste
freshly ground black pepper to taste

Steps:

  • Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.
  • Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.
  • Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.

Nutrition Facts : Calories 204 calories, Carbohydrate 31 g, Fat 4 g, Fiber 14 g, Protein 11.8 g, SaturatedFat 0.6 g, Sodium 408 mg, Sugar 3.1 g

BEST LENTIL SOUP



Best Lentil Soup image

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

Provided by Cookie and Kate

Categories     Soup

Time 55m

Number Of Ingredients 16

1/4 cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed
1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste

Steps:

  • Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  • Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
  • Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Nutrition Facts : Calories 367 calories, Sugar 10.8 g, Sodium 1375.5 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 10.8 g, Protein 14.5 g, Cholesterol 0 mg

LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

LENTIL SOUP



Lentil Soup image

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Provided by Nagi@RecipeTin Eats

Categories     Mains     Soup

Time 55m

Number Of Ingredients 15

2 tbsp olive oil
1 onion, chopped ((white, brown, yellow))
2 garlic cloves, minced
1 large carrot (, chopped (about 1 1/4 cups))
2 celery ribs (, chopped (about 1 1/4 cups))
2 cups / 400g dried lentils (, green or brown, rinsed (Note 1))
400g / 14 oz crushed tomato
1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium)
1/2 tsp each cumin and coriander powder
1 1/2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper, (each)
Chopped fresh parsley, for garnish
Warm bread, to serve

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
  • Add all remaining ingredients except the lemon and salt. Stir.
  • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
  • Remove bay leaves.
  • Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g

VEGAN LENTIL SOUP RECIPE (8 MAIN INGREDIENTS!)



Vegan Lentil Soup Recipe (8 Main Ingredients!) image

This Vegan Lentil Soup recipe is so incredibly easy to make using very basic pantry staple ingredients! It is a 1 pot meal and 8 easy to find ingredients. This lentil soup recipe is packed with plant-based protein, low-fat, oil-free and is simple to make, not to mention loaded with delicious flavor!

Provided by Brandi Doming

Categories     Dinner     Soup

Number Of Ingredients 14

1 cup (200g) dry green lentils
1 packed cup (160g) white or yellow onion
3 large carrots, peeled & sliced 1/4 inch thick
2 tablespoons Italian seasoning
1 tablespoon garlic powder
1 teaspoon fine salt
1/2 teaspoon ground black pepper
3 cups low-sodium vegetable broth
1 cup water
5 tablespoons (75g) tomato paste
1 tablespoon (15g) dark balsamic vinegar
4-5 large handfuls of fresh spinach leaves (OR omit if you don't have any. It does add lovely texture and nutrition though.)
Optional toppings: red pepper flakes and green onions
I use this scale.

Steps:

  • Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!
  • I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don't want to soak them.
  • Rinse the lentils thoroughly even if you soaked them or not.
  • To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.
  • Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.
  • Add the vegetable broth, the 1 cup of water and the lentils.
  • Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.
  • Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.
  • Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.

Nutrition Facts : ServingSize 2 cups, Calories 257 kcal, Fat 0.9 g, Carbohydrate 47.8 g, Sodium 718 mg, Fiber 19.4 g, Sugar 10.2 g, Protein 16.3 g

VEGETARIAN LENTIL SOUP



Vegetarian Lentil Soup image

I went to Central Market (an upscale grocery store/eatery in the Dallas/Ft. Worth area), and I tasted a fabulous Vegetarian Lentil Soup. I added a squirt of lemon and then it was phenomenal. I slowly ate it to really take in all the different flavors, so I could mimic it at home. I think I did a pretty good job. The family says it's the best lentil soup I've ever made.

Provided by JeffieNerd

Categories     Lentil

Time 1h15m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 12

1 tablespoon grapeseed oil
2 cups carrots, diced
2 cups onions, diced
16 ounces brown lentils
1 (14 ounce) can tomatoes and green chilies
2 quarts vegetable stock (or water)
1 cup turnip, peeled and diced (original had potatoes, but I was out)
4 cups fresh spinach, roughly chopped
5 garlic cloves
1 cup cilantro, roughly chopped
2 large lemons, zested and juiced
1 teaspoon sea salt (or to taste)

Steps:

  • Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
  • While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.

Nutrition Facts : Calories 215.3, Fat 2.1, SaturatedFat 0.2, Sodium 432.8, Carbohydrate 37.5, Fiber 16.1, Sugar 4.5, Protein 13.3

LENTIL SOUP



Lentil Soup image

Hearty and healthy, this easy lentil soup recipe combines nutritious lentils, garden-fresh vegetables, and a slew of spices into a warm bowl of comforting goodness. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Soups & Sandwiches

Time 1h15m

Number Of Ingredients 11

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Steps:

  • Place the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the onions are translucent, 6 to 7 minutes.
  • Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise, and stir to combine.
  • Increase heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, 35 to 40 minutes.
  • Using an immersion blender, puree to your preferred consistency. Serve immediately.

VEGAN LENTIL SOUP



Vegan Lentil Soup image

This vegan lentil soup recipe is packed with fresh ingredients and plenty of lentils that deliver a healthy dose of fiber in each bite. This vegan soup is the perfect cold-weather lunch or healthy dinner the whole family will love.

Provided by Julia Levy

Categories     Healthy Vegan Soup & Stew Recipes

Time 1h

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 ½ cups chopped yellow onions
1 cup chopped carrots
3 cloves garlic, minced
2 tablespoons no-salt-added tomato paste
4 cups reduced-sodium vegetable broth
1 cup water
1 (15 ounce) can no-salt-added cannellini beans, rinsed
1 cup mixed dry lentils (brown, green and black)
½ cup chopped sun-dried tomatoes in oil, drained
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh dill, plus more for garnish
1 ½ teaspoons red-wine vinegar

Steps:

  • Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
  • Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.
  • Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired and serve.

Nutrition Facts : Calories 272 calories, Carbohydrate 42 g, Fat 7 g, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, Sodium 487 mg

1-POT EVERYDAY LENTIL SOUP



1-Pot Everyday Lentil Soup image

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.

Provided by Minimalist Baker

Categories     Entree     Side     Soup

Time 40m

Number Of Ingredients 15

2 Tbsp water ((or sub oil of choice // such as avocado or coconut))
2 cloves garlic (minced (or sub 2 Tbsp garlic-infused oil*))
2 small shallots ((optional // or 1/2 white onion as recipe is written // diced))
4 large carrots ((thinly sliced))
4 stalks celery ((thinly sliced))
1/4 tsp each sea salt and black pepper ((divided // plus more to taste))
3 cups yellow or red baby potatoes ((roughly chopped into bite-size pieces*))
4 cups vegetable broth ((plus more as needed))
2-3 sprigs fresh rosemary or thyme ((I used a bit of both))
1 cup uncooked green or brown lentils ((thoroughly rinsed and drained))
2 cups chopped sturdy greens ((such as kale or collard greens))
Fresh parsley
Brown Rice, White Rice, or Cauliflower Rice
Garlic & Herb Flatbread
Spelt Dinner Rolls

Steps:

  • Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
  • Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.)
  • Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
  • Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
  • Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.
  • Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
  • Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.

Nutrition Facts : ServingSize 1 servings, Calories 359 kcal, Carbohydrate 68.7 g, Protein 18.6 g, Fat 2.7 g, SaturatedFat 0.4 g, Sodium 764 mg, Fiber 13.6 g, Sugar 11 g, UnsaturatedFat 1.8 g

HEARTY VEGAN LENTIL SOUP



Hearty Vegan Lentil Soup image

This hearty vegan lentil soup is an easy dinner recipe, perfect for Meatless Monday or a healthy, inexpensive dinner recipe!

Provided by Liv

Categories     Main Course

Time 45m

Number Of Ingredients 12

1 Tbsp. cooking oil ((I use grapeseed or avocado oil))
1 medium yellow or white onion, chopped
3 medium carrots, peeled and chopped
3 stalks celery, chopped
1/2 lb yellow potatoes (approx. 2-3 small potatoes), diced into small cubes
1 1/2 cups green or brown lentils, rinsed
28 oz. diced tomatoes, undrained
1 quart (4 cups) vegetable broth
2 cups water (add 1 extra cup if you like thinner soup)
1 tsp. each salt, black pepper, garlic powder, ground cumin, & dried thyme
1 cup fresh spinach or kale, chopped
1 Tbsp. lemon juice (approx. 1/2 lemon)

Steps:

  • Place a medium or large pot on stove over medium heat. Add cooking oil and chopped onion. Cook for 5-6 minutes, until onion is tender.
  • Add chopped carrots, celery, potatoes, lentils, diced tomatoes, vegetable broth, water, salt, pepper, garlic powder, cumin, and thyme. Turn heat up to high and bring soup to a boil. Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and potatoes are both tender.
  • Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Chop fresh spinach or kale. Add spinach/kale and lemon juice to the soup and allow the greens to wilt. Enjoy!
  • Store leftover soup in the fridge for up to 5 days, or freeze in large containers or pint-size mason jars for individual servings up to 3 months.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving, Carbohydrate 49 g, Protein 16 g, Fat 2 g, Sugar 7 g

HEARTY VEGETARIAN LENTIL SOUP



Hearty Vegetarian Lentil Soup image

This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!

Provided by Kiwiwife

Categories     Lentil

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups finely diced onions
3 large garlic cloves
salt
pepper
3 tablespoons tomato paste
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
1/2 cup chopped parsley (I use dried)
1 1/2 cups french green lentils or 1 1/2 cups brown lentils, washed
1 tablespoon Dijon mustard
1 tablespoon red wine or 1 tablespoon sherry wine vinegar

Steps:

  • In soup pot, sauté onion in oil until soft.
  • Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
  • Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
  • Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
  • Lower heat and simmer 25-30 minutes till everything is tender.
  • Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.

Nutrition Facts : Calories 125.6, Fat 2.6, SaturatedFat 0.4, Sodium 57.1, Carbohydrate 18.9, Fiber 8.3, Sugar 2.5, Protein 6.9

VEGETABLE LENTIL SOUP



Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

  • Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

VEGETABLE LENTIL SOUP



Vegetable Lentil Soup image

Provided by Erica Ngao

Categories     Soups

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils (rinsed)
2 garlic cloves (minced)
1 tsp dried oregano
1 tsp dried basil
4 cups vegetable broth
1 can (14-1/2 oz) Italian diced tomatoes (undrained)
2 cups (about 8 oz) frozen cut green beans

Steps:

  • Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
  • Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

LENTIL AND VEGETABLE SOUP



Lentil and vegetable soup image

A thick, hearty soup that can be served as a main course with crusty bread

Provided by washingtonwench

Time 2h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
  • Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
  • Reduce heat and simmer until vegetables are tender (approx 25 minutes).
  • Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
  • Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.

LENTIL BARLEY SOUP {VEGAN}



Lentil Barley Soup {Vegan} image

Lentil barley soup {vegan}

Provided by Esther Schultz

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

1 tbsp olive oil
1 onion, diced
2 ribs celery, diced
2 large carrots, diced
4 cloves garlic, minced
6 cups vegetable stock
1 28 ounce can diced tomatoes
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
½ tsp dried rosemary
½ tsp dried oregano
¼ tsp ground black pepper

Steps:

  • In a dutch oven or large pan, heat the olive oil over a medium heat.
  • Add the onion, celery, carrots, and garlic.
  • Stir, cover, and cook gently until tender (about 5 minutes).
  • Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
  • Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
  • Season with salt and black pepper if necessary.
  • Serve with French bread.

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vegetarian-lentil-vegetable-soup-recipe-with-spinach-and image
Vegetarian lentil soup is high in flavor, and cooking with lentils is a great way to stretch your food budget since they are so filling and so cheap …
From thespruceeats.com
3.8/5 (53)
Total Time 1 hr
Category Dinner, Lunch, Soup
Calories 438 per serving


SUPER LENTIL AND VEGETABLE SOUP RECIPE | SOUP RECIPES ...
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Method. Top and tail the carrot, then peel, dice and wash it. Also top and tail the leek, remove the outer layer, then peel, slice and wash it. Peel and cube the …
From realfood.tesco.com
5/5 (110)
Category Starter
Cuisine British
Total Time 52 mins


VEGAN LENTIL SOUP - VEGAN HEAVEN
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5. Step: You could either just season the lentil soup with salt and pepper or add some kind of an easy roux to make it a bit thicker.If you decide to …
From veganheaven.org
5/5 (3)
Total Time 38 mins
Category Entrée, Soup
Calories 368 per serving


LENTIL SOUP RECIPE - SIMPLY RECIPES
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More Great Soup Recipes! Easy Tomato Soup; Smoky Vegan Lentil Stew; Curried Squash and Pear Soup; Cream of Mushroom Soup; …
From simplyrecipes.com
4.5/5 (13)
Calories 240 per serving


24 VEGETARIAN LENTIL RECIPES (THAT ARE TOTALLY NOT BORING ...
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Total Time 1 hour 40 minutes Yield 6-8 servings. Red lentils and caramelized onions in a sweet coconut sauce. A creamy, mild and naturally …
From happyveggiekitchen.com
Estimated Reading Time 6 mins


LENTIL VEGETABLE SOUP RECIPE - FORKS OVER KNIVES
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Instructions. Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. …
From forksoverknives.com
4.8/5 (20)
Estimated Reading Time 4 mins


10 BEST VEGETARIAN LENTIL RECIPES - YUMMLY
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Vegetarian Lentil Lasagna Soup Three Olives Branch lasagna noodles, red pepper flakes, vegetable stock, crushed tomatoes and 15 more Simple Lentil Soup Scratchy Mama
From yummly.com


VEGETABLE LENTIL SOUP - THE FLAVOURS OF KITCHEN
Instructions. Rinse the lentil, drain water and keep aside. Heat oil a heavy bottom soup pot. Add minced garlic followed by chopped Onion. Saute for a minute. Add bay leaf, …
From theflavoursofkitchen.com
Reviews 1
Servings 6
Cuisine American
Category Soup
  • Heat oil a heavy bottom soup pot. Add minced garlic followed by chopped Onion. Saute for a minute.
  • Add bay leaf, chopped celery, Chopped Carrot. Saute 1 -2 minutes, until the mixture is aromatic.


LENTIL SOUP (ITALIAN VEGETABLE) - COOKING CLASSY
How to Make Lentil Soup. Heat olive oil in a large pot over medium-high heat. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Share on …
From cookingclassy.com
5/5 (108)
Calories 300 per serving
Category Soup
  • Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.


FAVORITE VEGETARIAN LENTIL SOUP - YUMMY TODDLER FOOD
Grind to chop finely. Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften. Add the …
From yummytoddlerfood.com
4.6/5 (7)
Total Time 50 mins
Category Dinner
Calories 321 per serving
  • Add the onions, carrot, garlic, thyme, and salt to a blender or food processor. Grind to chop finely.
  • Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
  • Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes


EASY VEGETARIAN LENTIL SOUP RECIPE - EASY REAL FOOD
Add onion and saute for 2-3 minutes. Add carrots and celery, and cook 2 more minutes. Add spices and cook 1 more minute, stirring frequently. Add broth, tomatoes, lentils …
From easyrealfood.com
5/5 (1)
Category Dinner, Lunch, Soup
Cuisine Italian
Calories 235 per serving
  • Heat oil in a large pot over medium heat. Add onion and saute for 2-3 minutes. Add carrots and celery, and cook 2 more minutes. Add spices and cook 1 more minute, stirring frequently.
  • Add broth, tomatoes, lentils and water and bring to a boil. Once boiling, reduce heat to a medium-low simmer, cover, and cook for 30 minutes stirring occasionally.


EASY VEGETABLE LENTIL SOUP - LIFE MADE SIMPLE
In a large stockpot or Dutch oven set over medium heat, saute the vegetables until tender, about 8-10 minutes, add the seasonings and lentils. Cook for 5 minutes, then pour in …
From lifemadesimplebakes.com
4/5 (1)
Total Time 45 mins
Category Soups
Calories 234 per serving
  • In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes.
  • Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
  • Add bay leaf and pour in broth. Bring mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.


SLOW COOKER LENTIL SOUP {EASY, HEALTHY!} - IFOODREAL.COM
Set and forget vegetarian Slow Cooker Lentil Soup is high in plant based protein, fiber and easy to make in the crockpot. ... stir into soup and let thicken. Use small food …
From ifoodreal.com
4.9/5 (27)
Total Time 4 hrs 7 mins
Category Soup And Stew
Calories 277 per serving
  • In a large slow cooker, add onions, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. No need to stir.
  • Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better).
  • Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture - I like creamy with chunks.


VEGETARIAN FRENCH LENTIL SOUP: EASY SOUP RECIPES ...
Add the lentils, water, thyme, parsley, and bay leaves. Stir. Bring to a boil, then lower to a generous simmer. Partly cover the soup with a lid and cook, stirring occasionally, …
From unpeeledjournal.com
5/5 (2)
Servings 3
Cuisine American, French
Category Dinner, Lunch, Soup
  • Heat the olive oil in a large soup pot over medium heat. Add the chopped carrots, celery, and diced onion. Cook, stirring occasionally, until the vegetables have slightly softened. Add the tomato paste and garlic and stir constantly (so the tomato paste does not burn) for 2 minutes more. The tomato paste should coat the vegetables. TIP: I always buy a tube of tomato paste, not a can. The tube lasts longer, is less messy, and is better for small quantities.
  • Add the lentils, water, thyme, parsley, and bay leaves. Stir. Bring to a boil, then lower to a generous simmer. Partly cover the soup with a lid and cook, stirring occasionally, for about 45 minutes. TIP: If, for some reason, the soup looks too thick, add a little more water and stir it to the right consistency.
  • Fish out the bay leaves and thyme and parsley stems. Ladle into bowls and serve with grated pecorino-Romano cheese, minced parsley, and some good crusty bread.


VEGAN LENTIL SOUP - FOOD WITH FEELING
Once hot, add in the onion and garlic and cook for 3 minutes. Next add in the carrots and cook until they begin to soften, about 8-10 minutes. Increase the heat and add in the …
From foodwithfeeling.com
5/5 (1)
Category Soup
Author Petria
Calories 335 per serving
  • Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes.
  • Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.
  • Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. If the stove is too hot then you may end up with mushy lentils. Cover and cook for 30-35 minutes, stirring frequently.


VEGETARIAN LENTIL SOUP - FOOD FLAVORZ
This vegetable lentil soup can be made with a variety of different meats or vegetables. Try chicken, beef, ham hock, bacon, ham bone, sausage or spinach, kale. …
From foodflavorz.com
4/5 (1)
Total Time 36 mins
Category Soup
Calories 374 per serving
  • Preheat olive oil in a large size pot (about 6 quarts). Add onion and carrots and cook until onion becomes translucent. Spice with curry and fresh thyme.
  • Add lentils, tomatoes, vegetable culinary stock and, water. Season with black pepper and salt. Bring it to a boil and lower to medium. Cook for about 25-30 minutes
  • Take about 16 oz. of soup broth and vegetables and set aside to cool down. Once it's cool, blend it well and pour back into the pot, which will make the soup texture thicker.


VEGETARIAN LENTIL SOUP - HEALTHY SEASONAL RECIPES
Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices. Add broth and lentils and bring to a boil over high heat, stirring occasionally.
From healthyseasonalrecipes.com
Reviews 7
Calories 301 per serving
Category Soup


EASY, HEALTHY VEGETARIAN LENTIL SOUP
Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy, and very cheap.This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves, and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and …
From thespruceeats.com
Ratings 61
Calories 100 per serving
Category Side Dish, Dinner, Lunch, Soup


LENTIL VEGETABLE SOUP – CALLING ALL LEGUME LOVERS! | HURRY ...
Season with salt and pepper, bring to a simmer and cover with a lid. Cook until the lentils are almost tender, about 15 minutes. ½ cup puy lentils, ¼ tsp chili flakes, 2 ½ cups vegetable broth, 1 pinch sugar, Salt and pepper to taste. Meanwhile, heat the remaining oil in a frying pan over medium high heat.
From hurrythefoodup.com
5/5 (7)
Total Time 45 mins
Category Main Course, Soups
Calories 438 per serving


10+ VEGAN LENTIL SOUP RECIPES - EATINGWELL
These vegan lentil soup recipes will keep you warm as temperatures start to drop. Lentils are a great source of protein and fiber, plus they're easy to cook. Lentils cook much faster than most other legumes so they're a great choice for healthy weeknight dinners. We pack these soups with plenty of other vegetables like potatoes and carrots to create a filling soup.
From eatingwell.com
Author Eatingwell


HOW TO MAKE VEGAN LENTIL SOUP - TASTE OF HOME
Check out our best lentil recipes. How to Make Vegan Lentil Soup. This recipe makes six servings, but feel free to meal prep and double the recipe if you like. Cooked lentils store exceptionally well in the freezer, where they are good for up to six months. Ingredients. 4-1/2 cups water; 4 medium carrots, sliced ; 1 medium onion, chopped; 2/3 cup dried brown lentils, …
From tasteofhome.com
Estimated Reading Time 6 mins


VEGETARIAN LENTIL SOUP | RECIPES FOR COOKING, BAKING, GRILLING
Many delicious recipes from vegetarian lentil soup at Foodtempel. Cook, bake, enjoy - this is how the world cooks.
From foodtempel.com


HOW TO PREPARE DELICIOUS VEGETABLE LENTIL CROCKPOT SOUP ...
Vegetarian lentil soup is a super-easy vegetarian Crock Pot soup recipe. Just put all the ingredients in your slow cooker in the morning and wait. Lentil soup is hearty enough for a main dish, but you could always add extra vegetables to make it even more filling. This plant-based, protein-packed, fiber-filled vegetable and lentil crockpot soup can make even the …
From jaen.web.id


TOP SUGGESTIONS FOR LENTIL
Vegan Salad Recipes Spicy Warm Lentil Salad Vegan salad . 1 large onion, or 4 to 6 shallots, diced; Christina cooks lentil recipes. Learn more about the program and find recipes at pbs food. About christina cooks public television cooking show host christina pirello is the woman who put the fun back into healthy cooking. Melt butter in large ...
From therecipes.info


RED LENTIL SOUP RECIPE VEGAN – COOKING FILE
Split Red Lentil Soup (Vegan) The Minimalist Vegan . I have a few more slow cooker soup recipes on the blog and. Red lentil soup recipe vegan. Add salt to taste, if needed. Place a large saucepan on medium heat and add the oil, onion, garlic, ginger, cumin seeds, turmeric and chilli powder and sauté for around 5 minutes until the onion softens. And my …
From cookingfile.com


LEMON LENTIL SOUP RECIPE - A CEDAR SPOON
Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and celery and sauté until carrots are tender, about 10 minutes. Add the vegetable broth and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
From acedarspoon.com


LENTIL & VEGETABLE SOUP | CANADIAN LIVING
Method. In slow cooker, combine lentils, peppers, tomatoes, parsnip, onion, garlic, oregano and thyme. Pour in broth and mix well. Season with salt and pepper. Cover and cook on Low for 7 to 8 hours. Stir in Swiss chard. Cover and cook on High until lentils are tender, about 30 minutes. (Make-ahead: Can be stored in airtight container and ...
From canadianliving.com


CREAMY VEGAN INSTANT POT LENTIL SOUP - MIDWEST FOODIE
Add garlic, oregano, thyme, and sage. Cook, stirring frequently for about 1 minute. Add garbanzo beans and lentils. Add veggie broth and coconut milk, along with a couple large pinches of salt and pepper. Stir until well combined. Add bay leaves. Seal the lid on the instant pot and cook on high pressure for 12 minutes.
From midwestfoodieblog.com


LENTIL VEGETABLE SOUP - CANADIAN LIVING
In large skillet, heat oil over medium heat; fry celery, onions, cinnamon, cumin, ginger, pepper and turmeric until onions are softened, about 5 minutes. Scrape into slow-cooker. Add vegetable stock, tomatoes, squash, lentils and 4 cups (1 L) water. Cover and cook on low until squash is tender, about 6 hours. Stir in chickpeas, pasta and zucchini.
From canadianliving.com


10 BEST VEGETARIAN MUSHROOM LENTIL SOUP RECIPES | YUMMLY
The Best Vegetarian Mushroom Lentil Soup Recipes on Yummly | Lentil Soup, Simple Lentil Soup, Sunbutter Lentil Soup
From yummly.com


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