MUSHROOM AND LENTIL SOUP
I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.
Provided by rosemere
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 3 quart saucepan over medium heat.
- Saute the onions in the oil til lightly browned, about 12 minutes.
- Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
- Bring to boil.
- Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
- Discard the bay leaf.
Nutrition Facts : Calories 99.5, Fat 2.6, SaturatedFat 0.4, Sodium 11, Carbohydrate 14.3, Fiber 6, Sugar 2.6, Protein 5.7
MUSHROOM AND LENTIL SOUP
Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
- Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.
Nutrition Facts : Calories 452 g, Fat 8 g, Fiber 29 g, Protein 28 g, SaturatedFat 1 g
LENTIL SOUP WITH ANDOUILLE SAUSAGE
Categories Soup/Stew Herb Pork Vegetable Mardi Gras Back to School Dinner Lunch Sausage Lentil Fall Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
- Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
- Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
- Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)
ANDOUILLE, MUSHROOM, AND LENTIL SOUP
Just threw it together one evening and it was a smokey delight. Has great flavor and is even better the next day. Has a split pea-like soup texture, and the andouille gives it a nice little kick. You can use kielbasa instead if andouille is too spicy. Or, for a little less heat, use chorizo.
Provided by heatherose
Categories Lentil Soup
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Combine chicken broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot; bring to a boil, reduce heat to low, and simmer until the lentils are tender, 15 to 20 minutes.
- Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 57.5 g, Cholesterol 5 mg, Fat 4.6 g, Fiber 15.7 g, Protein 30.3 g, SaturatedFat 0.9 g, Sodium 130.4 mg, Sugar 2 g
ANDOUILLE, MUSHROOM, AND LENTIL SOUP
Just threw it together one evening and it was a smokey delight. Has great flavor and is even better the next day. Has a split pea-like soup texture, and the andouille gives it a nice little kick. You can use kielbasa instead if andouille is too spicy. Or, for a little less heat, use chorizo.
Provided by heatherose
Categories Lentil Soup
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Combine chicken broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot; bring to a boil, reduce heat to low, and simmer until the lentils are tender, 15 to 20 minutes.
- Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 57.5 g, Cholesterol 5 mg, Fat 4.6 g, Fiber 15.7 g, Protein 30.3 g, SaturatedFat 0.9 g, Sodium 130.4 mg, Sugar 2 g
ANDOUILLE, MUSHROOM, AND LENTIL SOUP
Just threw it together one evening and it was a smokey delight. Has great flavor and is even better the next day. Has a split pea-like soup texture, and the andouille gives it a nice little kick. You can use kielbasa instead if andouille is too spicy. Or, for a little less heat, use chorizo.
Provided by heatherose
Categories Lentil Soup
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Combine chicken broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot; bring to a boil, reduce heat to low, and simmer until the lentils are tender, 15 to 20 minutes.
- Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 57.5 g, Cholesterol 5 mg, Fat 4.6 g, Fiber 15.7 g, Protein 30.3 g, SaturatedFat 0.9 g, Sodium 130.4 mg, Sugar 2 g
ANDOUILLE, MUSHROOM, AND LENTIL SOUP
Just threw it together one evening and it was a smokey delight. Has great flavor and is even better the next day. Has a split pea-like soup texture, and the andouille gives it a nice little kick. You can use kielbasa instead if andouille is too spicy. Or, for a little less heat, use chorizo.
Provided by heatherose
Categories Lentil Soup
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Combine chicken broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot; bring to a boil, reduce heat to low, and simmer until the lentils are tender, 15 to 20 minutes.
- Stir mushrooms into the broth mixture; continue cooking until the mushrooms are tender, about 10 minutes more.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 57.5 g, Cholesterol 5 mg, Fat 4.6 g, Fiber 15.7 g, Protein 30.3 g, SaturatedFat 0.9 g, Sodium 130.4 mg, Sugar 2 g
LENTIL SOUP WITH ANDOUILLE SAUSAGE
Make and share this Lentil Soup with Andouille Sausage recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine both stocks and lentils in a large pot.
- Over high heat, bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
- Remove seeds from skillet.
- Heat oil in same skillet over medium heat.
- Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
- Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
- Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
- Season soup to taste with salt and pepper.
Nutrition Facts : Calories 427.7, Fat 18.1, SaturatedFat 5.2, Cholesterol 27, Sodium 1397.2, Carbohydrate 39.2, Fiber 15.6, Sugar 5, Protein 26.6
LENTIL SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE
Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent!
Provided by E. J. Hilden
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
- Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
- Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
- Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
- Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
- After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
- The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.
Nutrition Facts : Calories 472.9, Fat 18.8, SaturatedFat 5.9, Cholesterol 32.4, Sodium 717, Carbohydrate 48.5, Fiber 19.7, Sugar 5.9, Protein 28.7
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