Green Lentil And Zucchini Soup Recipes

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LENTIL SAUSAGE SOUP

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27



Lentil Sausage Soup image

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

LENTILS WITH ZUCCHINI

Make and share this Lentils With Zucchini recipe from Food.com.

Provided by Erik H

Categories     Lentil

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11



Lentils With Zucchini image

Steps:

  • Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
  • In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
  • Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
  • In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
  • Serve lentils hot with the ghee/cumin seeds.

Nutrition Facts : Calories 261.6, Fat 19.9, SaturatedFat 12, Cholesterol 49.1, Sodium 22.2, Carbohydrate 16.9, Fiber 5.5, Sugar 4.6, Protein 6.6

1/2 cup lentils
2 1/2 cups water
1/2 teaspoon turmeric
3 tablespoons ghee
2 garlic cloves, chopped
1/2 inch slice fresh ginger
1 green chili pepper, chopped
1 zucchini, chopped
1/2 teaspoon garam masala
1 teaspoon cumin seed
salt

RED LENTIL, ZUCCHINI & COUSCOUS SOUP

Don't let the name turn you off! This soup has a nice thick consistency that is nice and flavorful. A perfect blend of vegetables, legumes and grains. I personally do not like the texture of couscous when eaten like rice or pasta yet I LOVE this soup! Leftovers freeze well. Recipe from "Meal Lean i Yum!"

Provided by LUv 2 BaKE

Categories     Lentil

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11



Red Lentil, Zucchini & Couscous Soup image

Steps:

  • Grate carrots and zucchini, set aside.
  • Heat oil in a 5 quart soup pot; add onions and celery; saute on medium-high heat for 5 to 7 minutes or until golden.
  • If vegetables begin to stick, add a tbsp or two of water.
  • Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
  • Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
  • Add couscous and simmer an additional 10 minutes.
  • If soup is too thick, thin it with a little bit of water.
  • Adjust seasonings to taste.
  • Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.

1 large onion, chopped
1 stalk celery, chopped
1 teaspoon olive oil
4 medium carrots, grated
2 medium zucchini, grated
1 cup red lentil, rinsed and drained
6 cups vegetable broth or 6 cups water
1 teaspoon salt, to taste (optional)
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/3 cup couscous

GREEN LENTIL AND VEGETABLE SOUP

Make and share this Green Lentil and Vegetable Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17



Green Lentil and Vegetable Soup image

Steps:

  • Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
  • Add water and bring to a boil.
  • Add lentils and basil and return to a boil.
  • Reduce heat, and simmer, covered, for 30 minutes.
  • Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
  • Add potato and simmer, covered, for another 10 minutes.
  • Add green beans, zucchini, parsley, garlic, salt, and pepper.
  • Return to a boil and simmer 5 minutes longer or until vegetables are tender.
  • Serve.

Nutrition Facts : Calories 112.1, Fat 3.7, SaturatedFat 0.5, Sodium 391.2, Carbohydrate 16.1, Fiber 5.5, Sugar 3.1, Protein 4.6

2 tablespoons olive oil
1 1/2 cups sliced leeks (light green and white parts only, thoroughly rinsed)
3/4 cup diced rutabaga (yellow turnip)
1/2 cup sliced carrot
1/2 cup sliced celery
1 cup diced new red potatoes
1 cup sliced mushrooms
1/2 cup fresh green beans or 1/2 cup frozen cut green beans
1/4 cup chopped green pepper
1/2 cup diced zucchini
5 cups water
1/4 cup chopped parsley
1/2 cup green lentil, rinsed
1 clove garlic, minced
1/2 teaspoon dried basil
1 1/4 teaspoons salt
1/4 teaspoon pepper

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