Easy Lentil Supper Soup Recipes

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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



15-Minute Lentil Soup image

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

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

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



Lentil Soup image

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

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

EASY LENTIL SUPPER SOUP

This delicious and substantial vegetarian soup is so easy and economical to make and its even better on day two.

Provided by English_Rose

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Easy Lentil Supper Soup image

Steps:

  • Heat the oil in a large pan and cook the onion and carrots for about 3-4 minutes until beginning to soften.
  • Add the garlic, chili and mustard seeds and cook for a further couple of minutes.
  • Stir in the tomatoes, lentils and broth and bring to the boil. Reduce the heat, cover and simmer gently for 30 minutes until the lentils are tender and easy to crush.
  • Squeeze in the lemon juice, season with salt and pepper.
  • Ladle into warm bowls and serve.

Nutrition Facts : Calories 189.8, Fat 4.7, SaturatedFat 0.7, Sodium 30.4, Carbohydrate 30.7, Fiber 6.6, Sugar 5.7, Protein 9.7

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely diced
2 garlic cloves, finely chopped
1 red chili pepper, deseeded and finely sliced
1 teaspoon yellow mustard seeds
3 tomatoes, roughly diced
4 ounces red lentils
5 cups vegetable broth
1/2 lemon, juice
salt & freshly ground black pepper

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



Lentil Soup (truly good and easy - eat your lentils!) image

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

2 large onions, chopped
1/4 cup olive oil
4 cloves garlic, minced
6 celery ribs, chopped
3 carrots, chopped coarse
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme, crumbled
5 cups water
5 cups chicken broth
2 bay leaves
2 teaspoons dark brown sugar
2 tablespoons ketchup
3 cups coarsely chopped canned plum tomatoes
2 cups lentils, picked over and rinsed
1/2 cup dry sherry

EASY WEEKNIGHT LENTIL SOUP

This lentil soup is so easy to throw together and cook for a warm and hearty weeknight one-pot dinner. Serve soup topped with grated cheese (Cheddar, pepper Jack, or mozzarella) and Greek yogurt, if you like.

Provided by Paula

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

Time 50m

Yield 8

Number Of Ingredients 11



Easy Weeknight Lentil Soup image

Steps:

  • Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 36.8 g, Fat 0.7 g, Fiber 17.9 g, Protein 15.1 g, SaturatedFat 0.1 g, Sodium 626.1 mg, Sugar 2.2 g

2 ½ quarts water
1 pound dried brown lentils
1 cup baby spinach, or to taste
½ cup diced onion
½ cup diced celery
½ cup diced carrots
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon onion powder
¼ teaspoon ground black pepper
3 dashes liquid aminos (such as Bragg®)

LENTIL SOUP RECIPE BY TASTY

Here's what you need: olive oil, onion, garlic, carrot, potatoes, diced tomato, dried lentil, vegetable broth, bay leaf, cumin, salt, pepper

Provided by Rachel Gaewski

Categories     Lunch

Yield 5 servings

Number Of Ingredients 12



Lentil Soup Recipe by Tasty image

Steps:

  • In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
  • Add carrots and potatoes, and sauté for 3 minutes.
  • Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
  • Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
  • Remove bay leaf and add salt and pepper to taste.
  • Enjoy!

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
2 potatoes, diced
15 oz diced tomato, 1 can
2 cups dried lentil
8 cups vegetable broth
1 bay leaf
½ teaspoon cumin
salt, to taste
pepper, to taste

EASY LENTIL SOUP

The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12



Easy Lentil Soup image

Steps:

  • In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
  • Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.

Nutrition Facts : Calories 295 g, Fat 6 g, Protein 17 g

1 1/2 tablespoons olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, chopped
Salt and pepper
2 cloves garlic, minced
1/4 teaspoon dried thyme
1 dried bay leaf
1 can (28 ounces) whole tomatoes, with their juice
4 cups water
1 cup lentils, picked over and rinsed well
1 tablespoon wine vinegar

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