Garlicky Lentil Soup Recipes

LENTIL SOUP WITH GARLICKY VINAIGRETTE

This versatile recipe tastes even better with the accompanying vinaigrette.

Provided by benandbirdy

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

Time 6h25m

Yield 6

Number Of Ingredients 17

Lentil Soup with Garlicky Vinaigrette image

Steps:

Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.6 g, Cholesterol 2.7 mg, Fat 14.6 g, Fiber 21.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 1102.3 mg, Sugar 6.1 g

Ingredients

2 tablespoons olive oil
1 cup chopped onion
¾ cup diced celery
¾ cup diced carrots
2 cloves garlic, finely chopped
2 teaspoons kosher salt
¾ cup tomato sauce
2 cups green or brown lentils
2 cups water
4 cups low-sodium chicken or vegetable broth
1 bay leaf
1 sprig fresh thyme
1 teaspoon balsamic or sherry vinegar
¼ cup olive oil
2 tablespoons balsamic or sherry vinegar
1 clove garlic, minced
½ teaspoon salt

GARLIC LENTIL SOUP

This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

Provided by Sackville

Categories Lentil

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Garlic Lentil Soup image

Steps:

Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
You can thin the soup out if you like with a little stock or water before serving.
To freeze: Freeze in a rigid container.
To reheat: Thaw and heat through.

Ingredients

1 cup red lentil, rinsed and drained
2 onions, finely chopped
2 garlic cloves
1 carrot, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 pinch dried marjoram or 1 pinch oregano
6 1/4 cups vegetable stock
2 tablespoons red wine vinegar
salt and pepper

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

Ingredients

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