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.
RED LENTIL SOUP (CROCK POT)
Make and share this Red Lentil Soup (crock Pot) recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 9h30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Presoak lentils in 3 times amount of water. Bring to a boil, reduce heat and simmer 90 minutes.
- Please drained presoaked lentils in crock pot.
- Add vegetables, water and seasonings.
- Cook on low 8-12 hours.
- Serve as is, or add about a cup of cream for a lovely creamed soup.
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
MULLIGATAWNY SOUP WITH LENTILS
Make and share this Mulligatawny Soup with Lentils recipe from Food.com.
Provided by Tessa Morales
Categories Lentil
Time 1h27m
Yield 12 cups
Number Of Ingredients 19
Steps:
- Puree the ginger and garlic in a blender or food processor.
- Heat oil and add onion and ginger and garlic, until tender.
- Add the mustard seed and cook until they begin to pop.
- Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
- Add the tomatoes and simmer for 5 minutes.
- Add the stock and lentils and bring the mixture to a boil.
- Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
- Remove from heat and stir in spinach and lemon juice and sugar (optional).
- Garnish with cilantro.
- Note: tandoori spice mix is available in Indian and gourmet food stores.
Nutrition Facts : Calories 228.6, Fat 7.8, SaturatedFat 4.1, Sodium 419.7, Carbohydrate 29.4, Fiber 13.7, Sugar 3.5, Protein 12.4
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
SOUP WITH ORANGE LENTILS AND ORANGE VEGETABLES
This is a hearty soup and smells so good that strangers have knocked on my door and asked me what I'm cooking! The recipe comes from a booklet published by the Israel Vegetable Marketing Board.
Provided by jay31
Categories Lentil
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat oil in a large soup pot. Add onion, saute for several minutes, and then add garlic and hot pepper.
- 2. Add sliced carrots and sweet potato and continue to saute for 5-7 minutes longer.
- 3. Add soup stock, pumkin and lentils. Bring to a boil, cover and reduce heat.
- 4. Cook over a low heat for approximately 30 minutes, or until vegetables and lentils are soft.
Nutrition Facts : Calories 218.7, Fat 7.2, SaturatedFat 1, Sodium 36, Carbohydrate 30.1, Fiber 11.7, Sugar 4, Protein 9.3
LENTIL SOUP
I like this recipe because it is healthy and it tastes really good! it is a great way to try lentils if you never have.
Provided by mary g.
Categories Lentil
Time 1h20m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- in a large soup pot, heat oil over med heat. add onions, celery and carrots; cook and stir til onions are tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. stir in lentils, add water and tomatoes. bring to a boil. reduce heat, simmer for at least 1 hour. when ready to serve stir in spinach, and cook til it wilts. stir in vinegar, and season to taste with salt and pepper and more vinegar if desired.
- * you can yop it off with a dollop of low-fat cheese or sour cream just before serving.
Nutrition Facts : Calories 348.7, Fat 10, SaturatedFat 1.4, Sodium 131.7, Carbohydrate 48, Fiber 22.1, Sugar 3.3, Protein 18.3
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