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.
GREEN LENTIL SOUP
Make and share this Green Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
- Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
- Decrease heat and simmer until lentils are tender, about 45 minutes.
- Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
- Discard bay leaves; season to taste with salt and pepper.
- Ladle into heated bowls and garnish with reserved bacon.
GREEN LENTIL SOUP
Make and share this Green Lentil Soup recipe from Food.com.
Provided by Boomette
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
- Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).
GREEN LENTIL SOUP WITH SPINACH
Provided by Moira Hodgson
Categories dinner, easy, soups and stews, appetizer, main course
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Soften the onion with the garlic and the celery in the olive oil. Add the tomatoes and cook for 10 minutes, stirring. Add the lentils and the chicken stock. Bring to a boil, turn down the heat and simmer for 45 minutes. If the soup is too thick, add more stock.
- Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 711 milligrams, Sugar 5 grams
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
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
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- Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add the tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, 45 to 50 minutes (less for common lentils). Fish out the bay leaves and discard.
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