Bramley Apple Lentil Soup Recipes

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BRAMLEY APPLE & LENTIL SOUP



Bramley Apple & Lentil Soup image

A great lunch dish which can be mildly spiced for children, or a perfect dinner party starter

Provided by llcoolbaz

Time 35m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
  • Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.
  • Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.

LENTIL BARLEY SOUP



Lentil Barley Soup image

Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon butter
1 can (49-1/2 ounces) chicken broth
3 medium carrots, chopped
1/2 cup dried lentils
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken or turkey
1/2 cup quick-cooking barley
2 medium fresh mushrooms, chopped
1 can (28 ounces) crushed tomatoes, undrained

Steps:

  • In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 949mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

LENTIL-APPLE SOUP



Lentil-Apple Soup image

Make and share this Lentil-Apple Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons oil
1 1/2 cups thinly sliced leeks (white and light green parts only; about 2 medium, sliced and thoroughly rinsed)
6 cups water
2 cups unsweetened apple juice
1 1/2 cups lentils, rinsed
3 large celery ribs, with leaves
1 onion, studded with
6 whole cloves
1 bay leaf
1 1/2 cups peeled and chopped apples (cooking apples preferred)
1 teaspoon salt (to taste)

Steps:

  • In a large pot, heat oil; saute lleks until tender; add water and apple juice; bring to a boil.
  • Stir in lentils, celery, onion, and bay leaf; return to a boil; then reduce heat and simmer, uncovered, for 45 minutes.
  • Stir in apple, and simmer uncovered for 15 minutes more; season to taste with salt.
  • Discard celery, onion, and bay leaf before serving.

TOMATO & BRAMLEY APPLE SOUP



Tomato & Bramley Apple Soup image

This soup is so ludicrously make, it is easily adaptable you could use fresh or dried basil or tomatoes you have. Apple and tomato may sound like an odd combination but they marry together ever so well.

Provided by eleanorormsby

Time 25m

Yield Serves 3

Number Of Ingredients 9

425g Bramley apples (cooking apples), peeled, cored and cubed roughly
800g juicy tomatoes
2 cloves of garlic, peeled
75ml olive oil (you don’t have to use extra virgin or anything)
Lots of salt and pepper, to taste
400ml water
1 tbsp. of tomato puree
2 tsps. caster sugar
A decent handful of fresh basil

Steps:

  • Take your pan and add your tomatoes, apples, garlic cloves, oil, salt, pepper and water. Bring to the boil and let it simmer away under a tightly fitting lid for 20 minutes or so. It doesn’t particularly matter if you over cook or under cook the apples and tomatoes, although the apples, tomatoes and garlic should have lost their shape a bit.
  • Using just and ordinary spoon skim the top of your soup to get rid of and of the scum which may have formed on the top.
  • Add the puree, sugar and basil. Mix in. Then transfer to a food processor (you may have to do this is batches) and then whizz until smooth. Give the soup a quick taste, and then season to taste. Reheat until ready to serve and then serve in generous bowls with warmed crusty bread and butter-pure cosy bliss.

BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Steps:

  • In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
  • Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
  • Stir in chopped parsley before serving.
  • To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

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