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
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.
SICILIAN LENTIL PASTA SAUCE
Steps:
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g
SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP
Make and share this Sicilian Lentil, Vegetable, and Pasta Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 8h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large slow cooker, combine lentils, vegetables, and water.
- Cover and cook on LOW for 7 hours.
- Add in pasta and salt and pepper to taste.
- Cook on HIGH for 30 minutes, or until the pasta is tender.
- Serve hot, sprinkled with the cheese.
LENTIL, PASTA & VEGETABLE SOUP
This does take a bit of effort but it is worth it. I use my food processor to chop the veggies and always double or triple this recipe because everyone wants seconds and thirds!
Provided by A Good Thing
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
- Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
- Simmer, uncovered, for 15 minutes until the lentils are completely tender.
- Allow to cool for 10 minutes.
- Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.
- Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
- Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary.
- Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
- Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.
SICILIAN LENTIL PASTA SAUCE
This is a great chunky vegetarian pasta sauce which almost tastes meaty. It is easy to sneak a few more vegetables in there if desired. The sugar is not strictly necessary and you may be able to omit the second lot of water. My toddler LOVED this recipe and couldn't get enough.
Provided by Missy Wombat
Categories Sauces
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium heat.
- Add onions, mushrooms, zucchini and garlic.
- Cook while stirring over medium heat for about 5 minutes.
- Add lentils[I like the orange ones] and 3 cups water to the vegetables.
- Turn up the heat and bring to a boil, stirring occasionally.
- Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water.
- Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- If necessary, add more water to keep the sauce from sticking.
- Be careful not to dilute; the sauce should be quite thick.
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