GREEN LENTIL SOUP
This tasty green lentil soup makes a comforting, healthy, budget-friendly one-pot meal to please the entire family. It's vegan, loaded with plant-based protein, and absolutely delicious.
Provided by Katia
Categories Soup
Time 35m
Number Of Ingredients 15
Steps:
- In a large pot or Dutch oven heat the olive oil over medium heat. Add onion, carrots and celery and cook for 5-6 minutes until the onion is soft and translucent.
- Then add garlic, spices, and cook for one minute, stirring continuously.
- Add the remaining ingredients, bring the mixture up to a boil, then turn the heat down to medium low and put the lid on. Simmer for about 30-35 minutes, or until lentils are soft.
- Turn the heat off, let it cool slightly, and remove the bay leaves. Then transfer half of the soup to a blender, blend, return the soup into the pot and give a good stir. Alternatively, you can use a hand blender to whizz only part of the soup.
- Now taste and make sure you're happy with seasoning and consistency, you might want to add more salt and pepper according to your taste. And add a little bit of water if you prefer a thinner soup. ¼
- Serve it warm, with a drizzle of extra virgin olive oil, black pepper, and crusty bread. Enjoy!
Nutrition Facts : Calories 427 kcal, Carbohydrate 69 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Sodium 341 mg, Fiber 33 g, Sugar 5 g, ServingSize 1 serving
VERY GREEN LENTIL SOUP
Lentils seem to go well with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit.
Provided by Anna Thomas
Categories Healthy Vegetarian Soup & Stew Recipes
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
- Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.
- When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
- Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 28.5 g, Fat 4.2 g, Fiber 9.4 g, Protein 9.3 g, SaturatedFat 0.6 g, Sodium 535.2 mg, Sugar 5.2 g
GREEN LENTIL SOUP
Make and share this Green Lentil Soup recipe from Food.com.
Provided by Boomette
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
- Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).
GREEN LENTIL SOUP
Make and share this Green Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
- Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
- Decrease heat and simmer until lentils are tender, about 45 minutes.
- Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
- Discard bay leaves; season to taste with salt and pepper.
- Ladle into heated bowls and garnish with reserved bacon.
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.
VERY GREEN LENTIL SOUP
Make and share this Very Green Lentil Soup recipe from Food.com.
Provided by TattooedMamaof2
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 T oil in a large skillet over high heat. Add onions and 1/4 t salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 T water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25-35 minutes.
- MEANWHILE, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2-inch dice. Chop spinach; set aside.
- When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1t salt; return to a gentle simmer. Cover and cook for 15 minutes.
- Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno ad pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1T lemon juice. Taste and add more lemon juice and/or pepper, if desired.
- Garnish each bowl of soup with crumbled feta cheese.
Nutrition Facts : Calories 176.3, Fat 4.2, SaturatedFat 0.6, Sodium 512.3, Carbohydrate 27.2, Fiber 10.9, Sugar 3.6, Protein 9.8
TURKISH GREEN LENTIL SOUP
A simple, hearty dish made with green lentils and onions. Original recipe from Binnur's Turkish Cookbook. http://www.turkishcookbook.com
Provided by Dannielle W.
Categories Turkish
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Sautee the onion with butter for 4-5 minutes in a medium-sized pot.
- Then add the flour, stir and cook for another 2-3 minutes.
- Pour in the hot water slowly, stirring constantly. Make sure the flour doesn't clump.
- Add in the washed and drained lentils, salt and cumin.
- Cook until the lentils are soft on medium heat. Stir occasionally. Taste it along the way and if necessary, add more salt or water. Pour the soup into your soup bowls with a ladle.
- Mix the garnish ingredients in a small bowl. Pour 1 tbsp of the garnish in each soup bowl.
Nutrition Facts : Calories 206.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 640, Carbohydrate 27.7, Fiber 11.6, Sugar 1.9, Protein 10.2
VEGETARIAN GREEN LENTIL SOUP
This Recipe comes from a Runner's World Forum poster. I am posting it for safekeeping. This lentil soup is cheap and easy to make! It tastes better the second day and also freezes well!
Provided by 823783
Categories Clear Soup
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- saute the onions and garlic in oil, add all rest of ingrediants, bring to a boil and then simmer for 45-60 minutes, add hot sauce and enjoy,.
Nutrition Facts : Calories 166.8, Fat 2.8, SaturatedFat 0.2, Sodium 158.8, Carbohydrate 27.2, Fiber 11.5, Sugar 4.7, Protein 9.2
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