Alton Browns Lentil Soup Recipes
RED-LENTIL SOUP
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Categories Soup/Stew Blender Vegetable Dinner Lunch Legume Lentil Fall Winter Healthy Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings (makes 6 cups)
Number Of Ingredients 11
Steps:
- Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
- Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
- Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
- Stir in parsley and season with salt.
ALTON BROWN'S LENTIL SOUP
Make and share this Alton Brown's Lentil Soup recipe from Food.com.
Provided by Tarah T.
Categories Lentil
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- with salt, sweat the onion, carrot, and celery in hot olive oil.
- add the broth, tomatoes, lentils and seasonings.
- bring to a boil.
- reduce heat and cover, cooking about 35-45 minutes.
- blend if desired (I do not blend).
Nutrition Facts : Calories 105.6, Fat 3.5, SaturatedFat 0.6, Sodium 774.9, Carbohydrate 12.5, Fiber 4.3, Sugar 2.6, Protein 6.5
LENTIL SALAD (FOOD NETWORK- ALTON BROWN)
Make and share this Lentil Salad (Food Network- Alton Brown) recipe from Food.com.
Provided by czlatkus
Categories Lentil
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pick over lentils, rinse and drain.
- Place the lentils along with the onion, garlic, bay leaf and salt into a large 6-quart saucepan and cover with water by 2-3 inches.
- Place over high heat and bring just to a rolling boil.
- Reduce the heat to low.
- cover and simmer until the lentils are tender, approximately 25 to 30 minutes.
- Drain any remaining liquid and discard the onion, garlic and bay leaf.
- Stir in black pepper and taste for salt.
- Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl.
- Add the warm lentils and bacon and stir to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 459.1, Fat 20.1, SaturatedFat 4.8, Cholesterol 15.4, Sodium 795.5, Carbohydrate 47.5, Fiber 23.5, Sugar 2.1, Protein 22.5
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