Hearty Lentil Soup I Recipes
HEARTY LENTIL SOUP I
This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
- In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 36 g, Fat 7.7 g, Fiber 16.5 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 325.4 mg, Sugar 2.7 g
HEARTY LENTIL SOUP - ATK
ATK: Lentils du Puy, sometimes called French green lentils, are ATK's first choice for this recipe, but brown, black or regular green lentils work, also. Cooking times will vary depending on the type of lentils used. It's important to note that lentils lose flavor with age (something that has never occurred to me) so it's wise to select from your freshest source. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.
Provided by gailanng
Categories Lentil
Time 45m
Yield 2 Quarts, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
- Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
Nutrition Facts : Calories 204.6, Fat 4.9, SaturatedFat 1.5, Cholesterol 4.1, Sodium 747.6, Carbohydrate 25.8, Fiber 6.8, Sugar 7.6, Protein 12.4
HEARTY LENTIL SOUP
Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 643mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 9g fiber), Protein 7g protein.
HEARTY LENTIL & HAM SOUP
My kids love this soup, friends who think they don't like lentil soup, love this soup. Hearty, and delicious on a crisp fall day, warms you to the soul on a cold snowy winter night. I like to serve this with our favorite cornbread.
Provided by mattsgran
Categories Low Cholesterol
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in large stock pot.
- Simmer 2-3 hours.
- Remove bay leaf.
- Serve.
Nutrition Facts : Calories 174.6, Fat 3.1, SaturatedFat 1, Cholesterol 24.3, Sodium 1124.9, Carbohydrate 20, Fiber 7, Sugar 4.8, Protein 17.4
HEARTY VEGGIE LENTIL SOUP
Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender. , Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.
Nutrition Facts : Calories 228 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 566mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
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Hearty Lentil Soup I. This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute. Active Time 5 mins. Total Time 15 mins. Yield 8 servings. Tags beansandlegumes carrot cinnamon ethnic experienced highfiber lemon oil onion …
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