LENTIL SLOPPY JOES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes.
- Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes.
- Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side.
SMOKY LENTIL SOUP
This is another version of lentil soup that we really like. The recipe comes from cookbook author, Bonnie Stern.
Provided by Sweet PQ
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, cook the bacon crisp. Remove, crumble & set aside for garnish.
- Add the onions & garlic, cooking until slightly soft and fragrant (3-5 minutes). Add the cumin & chili flakes, cooking for 30 seconds. Stir in the lentils. Add stock & bring to boil. Lower heat and simmer until lentils soften and soup starts to thicken (25-30 minutes).
- Add salt & pepper. You may need to add a bit of extra stock or water, at this point, to thin out the soup if it's needed.
- Serve garnished with fresh parsley & crumbled bacon if desired.
SLOW COOKER LENTIL SOUP
Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 6h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
- Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g
SMOKY LENTIL STEW WITH LEEKS AND POTATOES
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
- Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
- Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
- Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
- Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
- Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.
EASY LENTIL SOUP
The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
- Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.
Nutrition Facts : Calories 295 g, Fat 6 g, Protein 17 g
LENTIL SOUP WITH WINE
Make and share this Lentil Soup with Wine recipe from Food.com.
Provided by Marlena
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive in pot, then add onion and saute on medium heat until they are golden.
- Add the garlic and saute just until the garlic is softened.
- Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
- If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.
Nutrition Facts : Calories 86.1, Fat 1.7, SaturatedFat 0.2, Sodium 296.4, Carbohydrate 13.4, Fiber 4.7, Sugar 4, Protein 4.7
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SMOKY LENTIL STEW RECIPE | COOKING LIGHT
From cookinglight.com
Servings 5Calories 382 per servingTotal Time 50 mins
- Heat oil in a Dutch oven over medium. Add onion and carrots; cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic, tomato paste, smoked paprika, cumin, salt, black pepper, and red pepper; cook 1 minute.
SMOKY BACON & LENTIL SOUP RECIPE - EATINGWELL
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Category Healthy Diabetes-Friendly RecipesCalories 261 per servingTotal Time 55 mins
- Cook bacon in 2 batches in a large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings in the pot. Crumble the bacon and reserve for the topping.
- Add garlic, onion, carrot, and chard stems to the pot; cook over medium heat until softened, 5 to 6 minutes. Add broth, lentils, smoked paprika, cumin, salt, and pepper. Bring to a boil. Reduce heat to low. Tie rosemary sprigs together with butcher's twine or secure in a cheesecloth bag. Add the rosemary to the soup, gently pressing into the liquid and stirring. Cover, leaving the lid slightly ajar to allow steam to escape and prevent the lentils from boiling over. Simmer until the lentils are tender, about 20 minutes. Remove and discard the rosemary sprigs.
- Transfer 2 cups of the soup to a blender. Remove the center piece of the lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan.
- Stir in the chopped chard leaves; cook until wilted, 1 to 2 minutes. Top each serving with bacon.
RECIPE: LENTIL SOUP WITH SMOKY HAM | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Calories 160 per servingTotal Time 1 hr 15 mins
- Heat oil in large soup pot. Add garlic, carrots, celery and onion and cook until soft, 5 to 7 minutes.
- Stir in green and French lentils, tomatoes, ham, ham bone (if using), 6 sprigs fresh thyme, dried thyme, rosemary, sage, tarragon and bay leaf.
- Stir contents of pot then cover again and simmer, adding more broth as needed to maintain a soupy consistency, 30 to 45 minutes longer, or until lentils are soft and tomatoes are broken down.
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