Favorite Lentil Soup Recipes

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

THE BEST LENTIL SOUP

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.

FAVORITE LENTIL SOUP

Steps:

• Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
• Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
• Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
• Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.

LENTIL SOUP

Steps:

• In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
• Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
• Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
• Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

EASY LENTIL SOUP

Steps:

• In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
• Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.

MY FAVORITE LENTIL SOUP

Steps:

• Sauté onions in olive oil until soft.
• Add carrots, marjoram and thyme, then sauté for an additional 5 minutes.
• add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender.
• Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes.
• Serve with grated cheddar cheese on top.
• To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.