Chunky Vegetable Lentil Soup Gluten Free Vegan Recipes

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LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)



Lentil Vegetable Soup (Barefoot Contessa) image

Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.

Provided by eLLe-ious

Categories     Low Cholesterol

Time 2h

Yield 8-10 soup bowls, 8-10 serving(s)

Number Of Ingredients 15

1 lb french green lentil
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
1 tablespoon minced fresh thyme leave (or 1 teaspoon dried)
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or 2 tablespoons red wine vinegar
freshly grated parmesan cheese

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.

Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8

CHUNKY VEGETABLE LENTIL SOUP (GLUTEN-FREE, VEGAN)



Chunky Vegetable Lentil Soup (Gluten-Free, Vegan) image

Fore more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 stalks celery, sliced
2 carrots, quartered and sliced
1 large sweet potato, diced (about 9 oz/250 g)
2 cups kale, chopped
2 teaspoons paprika
1 teaspoon italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
1 1/2 cups french green lentils, rinsed, soaked for 2 hours and drained
6 cups water (or vegetable soup stock)
1 canned crushed tomatoes (15 oz/425 g)
3 tablespoons gluten-free tomato paste
1 teaspoon salt

Steps:

  • In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
  • Add minced garlic and sauté 2 more minutes.
  • Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
  • Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
  • Add salt, infuse love and serve!

RED LENTIL VEGETABLE SOUP



Red Lentil Vegetable Soup image

A mild and sweet vegetable soup made more filling with red lentils and rutabagas. If you don't like rutabagas, potatoes could be substituted, but the rutabagas do add a special spicy sweetness. Use a good vegetable boullion for this (I like Rapunzel) because its flavor will dominate the dish.

Provided by sprout 13

Categories     Lentil

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 vegetable bouillon cubes, enough to make 4 c stock
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
2 rutabagas, sliced
1/2 onion, sliced
3 garlic cloves, sliced
2 carrots, chopped
3 dried shiitake mushrooms
1 cup red lentil
1 red pepper
1/2 head green cabbage, chopped
salt, to taste

Steps:

  • Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil.
  • Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes.
  • Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables.
  • Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup.
  • Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot.
  • Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed.
  • Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.

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