Ellen Fines Lentil Soup Recipes

ELLEN FINE'S LENTIL SOUP

Steps:

• Place soup pot on medium and add oil. Add onion, celery and carrot. Add water and rest of ingredients. Bring to boil for a few minutes, then reduce heat and simmer about 1 hour. Add soy sauce about 10 minutes before cooking is complete.

LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)

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.

MOROCCAN LENTIL SOUP WITH VEGGIES

Steps:

• Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
• Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
• Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

LENTIL SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
• When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

HEALTHY LENTIL SOUP

Steps:

• In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
• Add garlic and freshly ground black pepper; sauté for only 1 minute.
• Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
• Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
• Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.