Some Kind Of Soup With Beans And Lentils Recipes
LENTIL AND BEAN SOUP
Make and share this Lentil and Bean Soup recipe from Food.com.
Provided by ellie_
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
- Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
- Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
- Stir in beans and simmer for another 5 minutes.
- Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.
RED LENTIL & BUTTER BEAN SOUP
Easy to make and packed full of goodness. A real 'winter warmer'.
Provided by dhoohar
Time 40m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
- Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
- Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
- Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
- Add the drained butter beans to the pan and heat gently.
- Season with salt and freshly ground black pepper and ladle into bowls.
- Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.
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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