French Lentil Soup Recipes
FRENCH LENTIL SOUP
Categories Soup/Stew Blender Bean Onion Tomato Vegetable Appetizer Quick & Easy Lentil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
FRENCH LENTIL SOUP
Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties do.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Place a large saucepan over medium heat, and add oil. Add onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in carrots, celery, bell pepper, and oregano until combined. Stir in lentils and bulghur wheat.
- Add stock to pot; cover, and simmer over low heat just until lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.
FRENCH LENTIL SOUP
French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.
Provided by SHubrich
Categories Lentil Soup
Time 2h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
- Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
- Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 25.8 g, Fat 5.5 g, Fiber 11 g, Protein 8.9 g, SaturatedFat 0.8 g, Sodium 401.8 mg, Sugar 4.6 g
FRENCH LENTIL SOUP
Translated and adapted from a French recipe on the back of the lentil bag label. If you subsitute garam masala for the herbs the provence, you'll have Indian lentil soup. Add fresh mint, and you'll have a Morroccan version.
Provided by Chef Milano
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, saute the onion and garlic.
- Add tomatoes and carrots.
- Add lentils and herbs. (Thyme works great alone too). Make sure you have small green lentils: sometimes the other types can get mealy.
- Add vegetable broth about 1 inch above lentils.
- Bring to a boil, then let simmer, stirring once in a while.
- When the lentils are soft and soup thick, you are done.
- Add salt/pepper or more herbs to taste.
- A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great).
Nutrition Facts : Calories 107.5, Fat 0.5, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 20.3, Fiber 7, Sugar 4.8, Protein 7
FRENCH LENTIL SOUP
This is a delicious, healthy and quick soup with a lovely French flair -- and a great way to use leftover ham. The Puy lentils can be pricey, so you may want to substitute other lentils--they'll taste almost as good but they will not retain their shape/texture the way the Puy lentils will.
Provided by Chef Kate
Categories Ham
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place the ham in a soup pot or Dutch oven.
- Add 10 cups water and remaining ingredients. Bring to a boil over high heat.
- Reduce heat and simmer 1 hour or until lentils are tender and broth is rich.
Nutrition Facts : Calories 80.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 5.5, Sodium 234.9, Carbohydrate 8.9, Fiber 3.1, Sugar 1.7, Protein 5.4
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- Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add the tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, 45 to 50 minutes (less for common lentils). Fish out the bay leaves and discard.
- Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Be careful not to purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
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