LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
VEGETABLE LENTIL SOUP
Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 6 servings (about 2 quarts)
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.
Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.
LENTIL VEGETABLE SOUP
Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
- Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.
LENTIL SOUP WITH VEGETABLES
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 50m
Yield Six servings
Number Of Ingredients 9
Steps:
- Heat half the olive oil in a large pot over medium heat. Add the garlic, onion and carrots and saute until softened, about 5 minutes. Add the beef broth and the lentils and bring to a boil.
- Reduce the heat, cover and simmer until the lentils are tender, about 45 minutes. Ladle the soup among 6 bowls. Swirl the remaining olive oil into each bowl and sprinkle with the parsley. Serve immediately.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 4 grams
VEGETABLE-LENTIL SOUP WITH SHERRY
Make and share this Vegetable-Lentil Soup With Sherry recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large, heavy pot, warm the oil over med-high heat.
- Add the onion and sauté until soft, about 5 minutes.
- Add the garlic, carrot, and bell pepper and sauté for 3 minutes.
- Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin.
- Season with ½ tsp salt and ¼ tsp pepper.
- Bring to a boil.
- Decrease the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 20 minutes.
- Stir in the spinach and cook, uncovered, just until it is wilted, about 2 minutes.
- Stir in the sherry.
- Season with salt and pepper and serve, using a vegetable peeler to garnish the soup with shavings of Parmesan.
Nutrition Facts : Calories 249.2, Fat 9.4, SaturatedFat 2.8, Cholesterol 8.3, Sodium 924.1, Carbohydrate 25, Fiber 8.4, Sugar 7.7, Protein 16.9
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
WINTER VEGETABLE & LENTIL SOUP
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)
Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.
Provided by eLLe-ious
Categories Low Cholesterol
Time 2h
Yield 8-10 soup bowls, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8
AUTUMN LENTIL SOUP
This is a substantial soup with an amazing flavor. Finely minced carrot and fresh herbs are a nice addition to this soup; I add the carrots in with the onions in the extra-virgin olive oil at the start, and the fresh chopped herbs (parsley, cilantro, fresh mint, or whatever the creatures in the garden haven't devoured) just before serving as a garnish. My family prefers this with common brown lentils, but Umbrian or red lentils would work well here too. We have this soup with thin slices of baguette and a salad tossed with balsamic dressing.
Provided by bonappetit
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
- Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 21.1 g, Cholesterol 0.4 mg, Fat 5.7 g, Fiber 6.6 g, Protein 7.4 g, SaturatedFat 0.9 g, Sodium 346.7 mg, Sugar 4.1 g
LENTIL SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE
Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent!
Provided by E. J. Hilden
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
- Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
- Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
- Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
- Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
- After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
- The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.
Nutrition Facts : Calories 472.9, Fat 18.8, SaturatedFat 5.9, Cholesterol 32.4, Sodium 717, Carbohydrate 48.5, Fiber 19.7, Sugar 5.9, Protein 28.7
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4.7/5 (117)Total Time 45 minsCategory SoupCalories 273 per serving
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