THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
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
LENT SOUP
One of my old neighbors used to make this veggie, beans and noodle soup - similar to minestrone but different too. I'm not Italian, so I don't know how or what it is properly called, but we call it Lent soup since it works perfectly for meatless Fridays during Lent. All three of my picky children love it when its time to make Lent soup and it tastes better the next day! This is really quick to throw together, but it does need to simmer for a few hours so plan on starting it by around noon if you want to eat it for dinner. Store leftovers covered in fridge. The pasta will absorb all the extra yummy broth so if you want it soup-like, you'll have to add extra water before re-warming (we leave it alone and just eat it like a thick pasta the next day!).
Provided by HSingARMYmom
Categories Beans
Time 4h10m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
- Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
- Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
- Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!
Nutrition Facts : Calories 399.8, Fat 1.8, SaturatedFat 0.3, Sodium 1594.9, Carbohydrate 83.6, Fiber 9.2, Sugar 14.3, Protein 13.9
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