Lentilsoupforpeoplewhothoughttheyhatedlentilsmeatop Recipes
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
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
- Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
- Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
- Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
Nutrition Facts : Calories 346 g, Fat 4 g, Fiber 24 g, Protein 26 g
LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)
A wonderful lentil recipe and very, very easy to make. Lentils are one of my favourite pulses. I'm sure this soup will make them one of yours. Freezes beautifully to provide you with dinner later on down the line when time short and you want a meal on the table - fast!
Provided by evelynathens
Categories Lentil
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
- Cook vegetables 10-15 minutes, until softened.
- Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.
Nutrition Facts : Calories 220.8, Fat 8.3, SaturatedFat 1.3, Sodium 1059.3, Carbohydrate 26.5, Fiber 6.9, Sugar 10, Protein 9.5
LENTIL SOUP FOR PEOPLE WHO THOUGHT THEY HATED LENTILS! - MEAT OP
I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.
Provided by Caithi Romeo
Categories Lentil
Time 2h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Add vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
- Once boiling, reduce to a simmer and cover.
- This is where I start to chop up vegetables and add as each vegetable is prepared.
- I usually add in this order carrot, green beans, leek, celery, capsicum, spinach, tomato then mushrooms.
- Add tomato paste.
- Keep pot covered and stir every 10- 20 minutes until lentils have broken down, usually 60 to 90 minutes.
- If the soup dries out add water.
- Add parsley, oregano and basil, and then simmer for another 10 minutes.
- I usually then turn off stove, leave it covered until cooled then refrigerate overnight.
- It is worth this process, however it can obviously be eaten straight away.
- Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
- Hope you enjoy this as much as we all do!
Nutrition Facts : Calories 190.1, Fat 1.3, SaturatedFat 0.2, Sodium 61.6, Carbohydrate 34.3, Fiber 7.6, Sugar 4.4, Protein 13
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