Lentil Soup With Herbes De Provence Recipes

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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



Lentil Soup image

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.

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

FRENCH LENTIL SOUP

Categories     Soup/Stew     Blender     Bean     Onion     Tomato     Vegetable     Appetizer     Quick & Easy     Lentil     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9



French Lentil Soup image

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
  • Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice
Balsamic vinegar (optional)

FRENCH LENTIL AND CARROT SOUP

It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 9



French Lentil and Carrot Soup image

Steps:

  • Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

5 large carrots, peeled and sliced
1-1/2 cups dried green lentils, rinsed
1 shallot, finely chopped
2 teaspoons herbes de Provence
1/2 teaspoon pepper
1/4 teaspoon kosher salt
6 cups reduced-sodium chicken broth
2 cups cubed rotisserie chicken
1/4 cup heavy whipping cream

LENTIL SOUP WITH HERBES DE PROVENCE

I love Herbes de Provence. They have such a wonderful distinctive flavor. I have tried almost every brand, and my absolute favorite is the Herbes de Provence sold by Williams Sonoma, in the little clay crocks. It has such a great flavor with an emphasis on lavender. If you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. Add a little smoked paprika for the prosciutto's smokiness.

Provided by dawnie2u

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14



Lentil Soup With Herbes De Provence image

Steps:

  • Heat the oil in a soup pot over medium heat.
  • Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
  • Stir in the lentils and water/or broth, and bring to a boil.
  • Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
  • Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
  • Taste soup and check for seasoning, adding salt and pepper if needed.
  • Ladle soup into bowls, and top with toasted baguette. Serve immediately.

Nutrition Facts : Calories 402.6, Fat 10.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 403.1, Carbohydrate 62.3, Fiber 11.2, Sugar 5.5, Protein 17.4

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons curry powder
6 slices diced prosciutto
6 garlic cloves, minced
2 carrots, diced
1 medium onion, diced
2 stalks celery, chopped
2 teaspoons herbes de provence
3 cups lentils, rinsed and picked over
10 cups water or 10 cups chicken stock
salt & freshly ground black pepper
6 slices French baguettes, thin slices (toasted)
1/2 cup grated asiago cheese

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