ITALIAN LENTIL SOUP
Make and share this Italian Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 9h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
- In a skillet over medium heat, let the oil and butter heat together until the butter melts.
- Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
- Add in the garlic; cook, stirring, for 2 minutes.
- Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
- Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
- Add water or broth to thin the soup if it is too thick.
- Cover and continue to cook on LOW for another 30 minutes.
- Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.
Nutrition Facts : Calories 451.5, Fat 9.5, SaturatedFat 3.2, Cholesterol 10.2, Sodium 42.4, Carbohydrate 66.2, Fiber 30.4, Sugar 6.9, Protein 25.4
ITALIAN LENTIL SOUP
Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.
PASTA AND LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.
Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams
LENTIL SOUP
Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
LENTIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, carrot, potatoes, diced tomato, dried lentil, vegetable broth, bay leaf, cumin, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
Steps:
- In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
- Add carrots and potatoes, and sauté for 3 minutes.
- Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
- Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
- Remove bay leaf and add salt and pepper to taste.
- Enjoy!
SAUSAGE AND LENTIL SOUP
I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil
Provided by tammy dalton
Categories Lentil
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
- Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
- Pour 8 cups for chicken broth, the vegetables back into the pot.
- Add tomatoes and lentils.
- Add remaining ingredients.
- Simmer until the lentils are tender, 30-45 minutes.
- Remove 1/3 of the soup and puree. then return it to the pot.
- Correct the seasonings and remove bay leaf.
ITALIAN LENTIL SALAD
This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth.
Provided by schmerna
Categories Salad Beans Lentil Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
- Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 39.1 g, Cholesterol 43.1 mg, Fat 18.8 g, Fiber 14.6 g, Protein 29.3 g, SaturatedFat 7 g, Sodium 910.7 mg, Sugar 4.1 g
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