LENTIL SOUP
For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
HARISSA CHICKEN AND LENTIL SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
- Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
- Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
- Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.
Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 84 milligrams, Sodium 1281 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Sugar 9 grams, Protein 49 grams
LENTIL SOUP
Excellent thick soup for a winter's night, and there's no need for salad. Serve with corn sticks or Mexican cornbread. Very filling, very delicious.
Provided by Stella Mae
Categories Lentil
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop carrot and onion, chop celery.
- Heat butter in soup pot and add carrot, onion, celery.
- Cook, stirring until onion is transparent.
- Add bacon bones, lentils, undrained tomatoes.
- Crush tomatoes with a fork and add water and stock.
- Cover, bring to a boil, reduce heat.
- Simmer 1 1/2 hours or until lentils are tender as desired.
- Remove and discard ham bones.
- Season with pepper and stir in parsley.
Nutrition Facts : Calories 158, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.6, Sodium 659.4, Carbohydrate 20.2, Fiber 6.7, Sugar 5.7, Protein 6.9
FRENCH LENTIL SOUP
Translated and adapted from a French recipe on the back of the lentil bag label. If you subsitute garam masala for the herbs the provence, you'll have Indian lentil soup. Add fresh mint, and you'll have a Morroccan version.
Provided by Chef Milano
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, saute the onion and garlic.
- Add tomatoes and carrots.
- Add lentils and herbs. (Thyme works great alone too). Make sure you have small green lentils: sometimes the other types can get mealy.
- Add vegetable broth about 1 inch above lentils.
- Bring to a boil, then let simmer, stirring once in a while.
- When the lentils are soft and soup thick, you are done.
- Add salt/pepper or more herbs to taste.
- A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great).
Nutrition Facts : Calories 107.5, Fat 0.5, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 20.3, Fiber 7, Sugar 4.8, Protein 7
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