LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
ORANGE VEGETABLES SOUP
This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes.
Provided by OLENAJOY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 2h45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
- Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
- Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
- Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 22 g, Cholesterol 6.9 mg, Fat 4.6 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 65.6 mg, Sugar 7.2 g
CARROT, LENTIL & ORANGE SOUP
Deliciously spicy - warm up with this fab veggie soup.
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup
Time 50m
Number Of Ingredients 10
Steps:
- Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
- Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
MID EASTERN ORANGE LENTIL SOUP
2.5 points per serving. The best lentil soup ever, lowfat, WW or not! Great taste, my DH begs for this one!
Provided by Kasha
Categories Lentil
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil in soup pot and cook carrot, celery and onions together, stirring, for about 5 minutes.
- Add lentils and stock and bring to the boil.
- Lower heat and simmer for about 30 minutes.
- Season the soup and add the lemon juice and cumin.
- Liquidise, the easiest way is with an immersion blender.
- Freezes very well.
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
"ORANGE" SOUP
I decided to make my own version of the orange coloured soup using an amalgamation of recipes. It is nice and sweet and yummy. And EASY! Eat as an appetizer or make a meal out of it by adding about 0.5 cup of red lentils (cook them first before you cook the vegetables) and serve with warm bread or buns.
Provided by joanne.smolka
Categories < 60 Mins
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cube the squash and sweet potato. Chop the carrots. Put in a pot and add water to just cover the vegetables. Boil until vegetables are soft, then mash with a fork (do not drain the water).
- Add the yogurt and the broth. Squeeze the juice out of the mandarin and add. Stir well so that the solids mix with the liquids.
- Add spices, honey, salt and pepper.
- You're done! (Easy, right?).
ORANGE-SCENTED LENTIL SOUP
Make and share this Orange-Scented Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil or melt the butter in a large Dutch oven or soup pot over low heat.
- Toss in the onions, celery (including the leaves), and carrot; stir the vegetables until they glisten, then cover the pot and cook, stirring often, until they soften but don't color, about 10 minutes.
- Add in the broth, lentils, citrus peel, peppercorns, coriander, clove, and ginger; increase heat and bring to a boil.
- Decrease heat so that the broth just simmers, put the cover on the pot, and gently simmer until the lentils are so soft you can mash them with the back of a spoon, 60-90 minutes.
- After the soup has simmered for about 45 minutes, season it with salt and pepper.
- Working in batches, puree the soup-spices, celery leaves, orange peel, and all-in a blender or food processor; or use an immersion blender.
- Wipe out the pot and pour the soup back into it, and reheat.
- Ladle the soup into plates or bowls; garnish each with a dollop of yogurt, and sprinkle with bacon, if desired.
Nutrition Facts : Calories 216.4, Fat 6.5, SaturatedFat 1.1, Sodium 769.4, Carbohydrate 25.7, Fiber 11.3, Sugar 3.7, Protein 13.9
ORANGE LENTIL SOUP (SHORABAT ADAS)
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
- Meanwhile, preheat the over to 400°F.
- Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
- Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
- Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.
CARROT, RED LENTIL AND ORANGE SOUP
Make and share this Carrot, Red Lentil and Orange Soup recipe from Food.com.
Provided by Sydney Mike
Categories Citrus
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
- Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
- Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
- Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
- Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
- To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!
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