Alton Browns Lentil Soup Recipes

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LENTIL SOUP



Lentil Soup image

Hearty and healthy, this easy lentil soup recipe combines nutritious lentils, garden-fresh vegetables, and a slew of spices into a warm bowl of comforting goodness. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Soups & Sandwiches

Time 1h15m

Number Of Ingredients 11

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Steps:

  • Place the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the onions are translucent, 6 to 7 minutes.
  • Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise, and stir to combine.
  • Increase heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, 35 to 40 minutes.
  • Using an immersion blender, puree to your preferred consistency. Serve immediately.

ALTON BROWN'S LENTIL SOUP



Alton Brown's Lentil Soup image

Make and share this Alton Brown's Lentil Soup recipe from Food.com.

Provided by Tarah T.

Categories     Lentil

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 cup onion (chopped finely)
1/2 cup carrot (chopped finely)
1/2 cup celery (chopped finely)
2 teaspoons kosher salt
1 lb lentils (culled & rinsed)
1 cup tomatoes (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
1/2 teaspoon coriander (ground)
1/2 teaspoon cumin (ground)
1/2 teaspoon grains of paradise (ground)

Steps:

  • with salt, sweat the onion, carrot, and celery in hot olive oil.
  • add the broth, tomatoes, lentils and seasonings.
  • bring to a boil.
  • reduce heat and cover, cooking about 35-45 minutes.
  • blend if desired (I do not blend).

Nutrition Facts : Calories 105.6, Fat 3.5, SaturatedFat 0.6, Sodium 774.9, Carbohydrate 12.5, Fiber 4.3, Sugar 2.6, Protein 6.5

RED-LENTIL SOUP



Red-Lentil Soup image

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.

Categories     Soup/Stew     Blender     Vegetable     Dinner     Lunch     Legume     Lentil     Fall     Winter     Healthy     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings (makes 6 cups)

Number Of Ingredients 11

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium chicken broth
3 cups water
2 tablespoons chopped flat-leaf parsley
Accompaniment: lemon wedges

Steps:

  • Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
  • Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
  • Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
  • Stir in parsley and season with salt.

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