MOOSEWOOD LENTIL SOUP RECIPE RECIPE - (3.8/5)
Provided by tixrus-2
Number Of Ingredients 16
Steps:
- Place lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency. Heat oil or melt butter in a medium-sized skillet. Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils. Stir in wine, if desired, lemon juice and molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions or parsley on top, if desired.
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.
LEBANESE VEGETABLE SOUP
Make and share this Lebanese Vegetable Soup recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
- In a large soup pot, saute the onion in the olive oil for about 5 minutes.
- Stir in the carrots. Cover.
- Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
- Add the potatoes, salt and 2 cups of the stock.
- Cover the pot and bring the soup to a boil.
- Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
- Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
- Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
- Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
- It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
- Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.
Nutrition Facts : Calories 191.5, Fat 4.2, SaturatedFat 0.6, Sodium 884.9, Carbohydrate 37.2, Fiber 12.9, Sugar 5.3, Protein 8.3
LENTIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, carrot, potatoes, diced tomato, dried lentil, vegetable broth, bay leaf, cumin, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
Steps:
- In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
- Add carrots and potatoes, and sauté for 3 minutes.
- Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
- Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
- Remove bay leaf and add salt and pepper to taste.
- Enjoy!
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
EGYPTIAN RED LENTIL SOUP
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h23m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Add the first 5 ingredients to a large pot; cover and bring to a boil.
- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
- Take pot from stove burner and set aside.
- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
- Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
- Set spice mixture aside for 1 minute to cool.
- Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
- You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
- Add in lemon juice; stir to combine.
- Rewarm soup in soup pot; season if needed with salt/pepper.
Nutrition Facts : Calories 204.5, Fat 3, SaturatedFat 0.3, Sodium 397, Carbohydrate 35.2, Fiber 12, Sugar 3.6, Protein 10.3
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