BLACK LENTIL SOUP
Hearty, healthy black lentil soup is gluten free and vegan.
Provided by Kelly Roenicke
Categories Soup
Time 50m
Number Of Ingredients 11
Steps:
- Saute the onion, garlic, and carrots in the olive oil over medium heat, until softened, about 5-7 minutes.
- Add the mushrooms and cook for about 5 minutes.
- Add the lentils, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and cook on medium low until lentils are tender, about 30 minutes. If the liquid gets too low, add a bit of water.
- Add vinegar and stir. Serve immediately.
Nutrition Facts : Calories 153 kcal, Carbohydrate 23 g, Protein 9 g, Fat 2 g, Sodium 1013 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
LENTIL SOUP
Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
CHEF JOHN'S BLACK LENTIL SOUP
There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
- Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
- Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 44.3 g, Cholesterol 10.2 mg, Fat 8.2 g, Fiber 20.5 g, Protein 20 g, SaturatedFat 1.9 g, Sodium 267.6 mg, Sugar 5 g
EASIEST BLACK EYED PEA AND LENTIL SOUP
Make and share this Easiest Black Eyed Pea and Lentil Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except salt and pepper in slow cooker.
- Cover and cook on low 6-8 hours.
- Discard bay leaf. Season to taste with salt and pepper.
Nutrition Facts : Calories 262.8, Fat 1, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 46.6, Fiber 18.3, Sugar 5.2, Protein 18.2
BLACK LENTIL SOUP
Make and share this Black Lentil Soup recipe from Food.com.
Provided by Sackville
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Tip the lentils into a sieve and rinse thoroughly with cold water.
- In a large pot, briskly fry the bacon in the oil until the fat runs and it starts to get crispy.
- Stir in the onion and garlic, lower the heat slightly and cook until the onion starts to soften.
- Stir in the carrots and lemon zest and cook, stirring often, for another five minutes.
- Add the mushrooms and bay leaf.
- Cook for another couple minutes, then add the red pepper and lentils.
- Stir in the vinegar.
- Sift the flour over the top and stir until it disappears.
- Add the stock and bring to a boil, stirring to make sure the flour is completely mixed in.
- Once boiling, reduce the heat and let the soup simmer for 25 minutes or until the lentils and vegetables are tender.
- You may need to add a bit more liquid along the way.
- Stir in the parsley and serve.
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
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5/5 Total Time 1 hr 15 minsServings 4
- In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
- Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
- Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.
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