LENTIL SOUP FROM RICARDO
Make and share this Lentil Soup from Ricardo recipe from Food.com.
Provided by Boomette
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a casserole, brown onions, garlic and curi powder or cumin in oil.
- Add carrots and sauté 1 minute.
- Add remaining ingredients.
- Bring to boil, cover and let simmer slowly 10 minutes.
- Adjust seasoning.
Nutrition Facts : Calories 299.6, Fat 7.9, SaturatedFat 1.6, Cholesterol 9, Sodium 455.2, Carbohydrate 40.6, Fiber 5.8, Sugar 8.5, Protein 17.6
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.
SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
MOROCCAN LENTIL SOUP
Thick, delicious and nutritious, especially in the winter!
Provided by Grace and Mae
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
- Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
- Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Nutrition Facts : Calories 328.8 calories, Carbohydrate 56.5 g, Fat 3.6 g, Fiber 18 g, Protein 18.3 g, SaturatedFat 0.5 g, Sodium 317 mg, Sugar 4.8 g
LENTIL SOUP
This soup is pretty easy to make, most of the cook time is simmering on the stove top. It sure hits the spot on those cold winter nights, although I enjoy this soup any time of the year. You can ask for a ham bone at most meat counters. *Prep time does not include soaking the lentils overnight.
Provided by LifeIsGood
Categories Lentil
Time 3h30m
Yield 9 1/2 Cups
Number Of Ingredients 13
Steps:
- The night before, wash the lentils and let soak overnight covered in cold water.
- Next day, drain the lentils.
- In a large dutch oven or soup pot, saute the diced bacon until golden brown.
- Add sliced onions and diced carrots and saute until the onions are golden.
- Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
- With a grater, grate the peeled potato into the lentil mixture.
- Add the ham bone.
- Simmer, covered, for about 3 hours. The lentils should be tender.
- Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
- To serve at once, add the lemon juice and enjoy!
- To serve the next day, refrigerate soup adn then add the lemon juice and reheat.
Nutrition Facts : Calories 157.4, Fat 5.7, SaturatedFat 1.9, Cholesterol 8.1, Sodium 739.1, Carbohydrate 20.5, Fiber 5.6, Sugar 3, Protein 7
INDIAN-STYLE RED LENTIL SOUP
Make and share this Indian-Style Red Lentil Soup recipe from Food.com.
Provided by Boomette
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, soften the onion, garlic and carrot in the butter.
- Add the curry powder and cook for 1 minute.
- Add the ginger, broth, coconut milk and tomato paste.
- Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
- Serve with pan-fried flatbread.
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
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
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