LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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
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.
SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
EASIEST LENTIL SOUP
This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it's warming and velvety. Or dress it up as you like, either with one or two of the suggested garnishes listed in the recipe (see Tip), or with anything else in your pantry or fridge. If you'd like to make this in a pressure cooker, reduce the stock to 3 1/2 cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.
Provided by Melissa Clark
Categories dinner, lunch, weekday, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
- Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
- Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
- In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 4 grams
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
YAYA'S LENTIL SOUP
I recall one occasion when I was about 5 when I refused to eat my lunch (which happened to be lentil soup). Yaya made me have it for dinner. When I wouldn't eat it for dinner she made me have it for breakfast the next day. As an adult, I always remember that story when I have lentils and I smile at what a silly child I was - because Yaya's lentil soup is absolutely delicious!
Provided by KosherT
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak lentils overnight. Drain.
- Place lentils in a large pot and cover with water or stock (approx. 4 1/2 cups). If using water, flavour with soup mix. Cover pot and simmer for 30 minutes or until lentils are cooked through.
- While lentils are cooking make croutons: Cut bread into small cubes. Coat the bread pieces with oil, salt & spices. Fry on med heat until crispy and golden brown on all sides. Lay on paper towel until ready to use. This will soak up some of the excess oil.
- Dissolve cornstarch in 1/2 cup of cool water.
- Add dissolved cornstarch, salt and margarine to lentils. Cook for 5 minutes longer, stirring constantly. Soup with thicken.
- Serve hot, topped with fresh, home-made croutons.
Nutrition Facts : Calories 621, Fat 15.1, SaturatedFat 2.3, Sodium 836.8, Carbohydrate 88.6, Fiber 37.3, Sugar 3.6, Protein 33
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
We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!
Provided by DDW7976
Categories Lentil
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the lentils and place them in a soup pot.
- Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
- Salt& pepper to taste.
- Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
- After long simmer add the can of tomatoes (do not drain) and vinegar.
- Simmer for 30 minutes more.
- Remove bone and put any meat back into the soup.
- Adjust any seasonings to taste.
Nutrition Facts : Calories 63.4, Fat 0.3, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 11.7, Fiber 4.2, Sugar 2.8, Protein 4.2
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