ITALIAN LENTIL SOUP
Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.
ITALIAN LENTIL SOUP RECIPE
This hearty Italian Lentil Soup Recipe is not only easy to make but healthy and delicious as well. One bowl is never enough!
Provided by Maria Vannelli RD
Categories Soup
Time 1h
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot over medium-high heat.
- Lower the heat to medium, add the diced onions (1 medium), carrots (2 medium) and celery (2-3 stalks) and saute for about 10 minutes until soft.
- Add the minced garlic and saute for a couple of minutes.
- Increase heat to medium-high, add ½ cup of white wine and cook for an additional minute or so.
- Add the rest of the ingredients. More specifically, the hand-crushed tomatoes (2 cups), the sorted and rinsed dried lentils (2 cups), and 8 cups of stock (vegetable or chicken).
- Finally, add 1 bay leaf, ½ teaspoon dried thyme, 4-5 basil leaves and salt and pepper to taste. As an option, you can add ½ teaspoon of red pepper flakes.
- Bring to a boil, cover slightly, lower heat and simmer for approximately 30-40 minutes or until lentils are soft. Adjust the consistency of the soup by adding water.
- Taste and adjust seasonings.
- Remove bay leaf.
- Serve with a drizzle of olive oil and garnish with chopped parsley and cheese.OPTIONAL: a squirt of lemon juice.
Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 50 g, Protein 18 g, Fat 10 g, SaturatedFat 1 g, Sodium 1382 mg, Fiber 21 g, Sugar 8 g
EVERYDAY ITALIAN LENTIL SOUP
Make and share this Everyday Italian Lentil Soup recipe from Food.com.
Provided by ellie3763
Categories Lentil
Time 1h30m
Yield 6 serving(s)
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.
Nutrition Facts : Calories 344.6, Fat 12.6, SaturatedFat 4.4, Cholesterol 14.7, Sodium 418.2, Carbohydrate 36.9, Fiber 8.3, Sugar 6.2, Protein 24.7
ITALIAN LENTIL SOUP
This hearty Italian Lentil Soup comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!
Provided by Lora
Categories Dinner
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat.
- Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
- Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
- Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
- Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
- Next, add in the broth and bay leaf.
- Bring to a boil for a few minutes and then lower the heat to a simmer.
- Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
- Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
- If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
- When ready to serve, remove the bay leaf.
- Ladle into serving bowls and drizzle on some olive oil.
- Add in red pepper flakes, if using.
- SLOW COOKER DIRECTIONS:
- Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
- Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
- Stir in the kale during the last hour of cooking.
- Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
- Serve warm, garnished with optional toppings if desired.
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.
EASY ITALIAN LENTIL SOUP
A warming, filling vegetarian soup, great in winter, wonderful comfort food.
Provided by abigail255
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soften the onion in the oil.
- Add the lentils, stock, wine and herbs.
- Bring to a boil, simmer and cover, stirring occasionally.
- After 10 minutes add the sugar and cornflour.
- Cook until the lentils are soft, add the lemon juice and season according to taste.
- Optionally blend to desired consistency.
- Serve hot with crusty bread.
ITALIAN-STYLE LENTIL SOUP
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. -Rachel Keller, Roanoke, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
LENTIL SOUP WITH BEEF
Make and share this Lentil Soup With Beef recipe from Food.com.
Provided by AbsurdBookNerd
Categories Lentil
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
Nutrition Facts : Calories 356.9, Fat 12.9, SaturatedFat 4.3, Cholesterol 74.8, Sodium 1804.5, Carbohydrate 26.1, Fiber 8.4, Sugar 7.2, Protein 36.5
HEARTY ITALIAN LENTIL SOUP
You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!
Provided by Kristin
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
- Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
- In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 34.1 g, Cholesterol 60.9 mg, Fat 11.9 g, Fiber 6.8 g, Protein 20.9 g, SaturatedFat 4.3 g, Sodium 786.6 mg, Sugar 6.2 g
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