LENTIL SOUP
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
Time 55m
Number Of Ingredients 15
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
15-MINUTE LENTIL SOUP
This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.
Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
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 QUICK LENTIL SOUP
Make and share this Very Quick Lentil Soup recipe from Food.com.
Provided by spatchcock
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the lentils, one of the onions, and the garlic into a large saucepan with 4 cups of water.
- Bring to a boil, then let simmer for about 30 minutes, until the lentils are very tender and pale.
- Stir well to get a smooth texture.
- Then add some lemon juice (start with 1 tablespoon) and some salt and pepper until it tastes just right, and serve.
- If you want to make it spicier, fry the other onion in a little oil for about 10 minutes, until it's crisp and lightly browned; add the ground cumin and stir for a few seconds longer.
- Pour this mixture over the top of the soup just before you serve it.
Nutrition Facts : Calories 237.3, Fat 0.8, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 42.9, Fiber 18.4, Sugar 4.5, Protein 15.5
LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)
A wonderful lentil recipe and very, very easy to make. Lentils are one of my favourite pulses. I'm sure this soup will make them one of yours. Freezes beautifully to provide you with dinner later on down the line when time short and you want a meal on the table - fast!
Provided by evelynathens
Categories Lentil
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
- Cook vegetables 10-15 minutes, until softened.
- Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.
Nutrition Facts : Calories 220.8, Fat 8.3, SaturatedFat 1.3, Sodium 1059.3, Carbohydrate 26.5, Fiber 6.9, Sugar 10, Protein 9.5
GOLDEN LENTIL SOUP
This is one of my family's favourite soups....their's 'cause it tastes good, mine 'cause it's so quick n easy and the ingredients are usually always on hand.
Provided by Stardustannie
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingreidients in a large pot and bring to a boil.
- Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.
Nutrition Facts : Calories 217.2, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.6, Sodium 1206.2, Carbohydrate 39.2, Fiber 7.6, Sugar 4, Protein 13.7
LENTIL SOUP III
As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.
Provided by Molly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 27.7 g, Fat 0.7 g, Fiber 10.1 g, Protein 11.5 g, SaturatedFat 0.1 g, Sodium 68.9 mg, Sugar 3.8 g
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