LENTIL SOUP WITH GARLICKY VINAIGRETTE
This versatile recipe tastes even better with the accompanying vinaigrette.
Provided by benandbirdy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 6h25m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
- For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
- Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.6 g, Cholesterol 2.7 mg, Fat 14.6 g, Fiber 21.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 1102.3 mg, Sugar 6.1 g
TANGY RED LENTIL SOUP WITH NIçOISE OLIVES
Provided by Jane Sigal
Categories dinner, soups and stews, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
- Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 17 grams, Carbohydrate 42 grams, Fat 24 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 3 grams
GARLICKY LENTIL SOUP
Instead of being merely a seasoning, garlic is the star attraction in this robust soup - an entire head! Serve with whole grain or rye bread and a nice chunk of your favourite cheese!
Provided by Irmgard
Categories Lentil
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat the oil over medium heat.
- Cook the garlic, stirring, 2 minutes or until soft but not brown.
- Add the carrots, celery and onion.
- Cook, stirring, 3 minutes.
- Stir in the stock, tomatoes with their juices, and lentils.
- Bring to a boil over high heat.
- Reduce the heat to medium; simmer, covered, for 20 minutes, stirring occasionally.
- Add the pasta; simmer 15 to 20 minutes or until the pasta and lentils are tender.
- Stir in the zucchini and parsley; simmer 2 minutes or until the zucchini is tender.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 319.8, Fat 8.3, SaturatedFat 1.6, Cholesterol 7.2, Sodium 387.8, Carbohydrate 46.8, Fiber 8.9, Sugar 10.8, Protein 15.3
GARLIC LENTIL SOUP
This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson
Provided by Sackville
Categories Lentil
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
- Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
- Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
- You can thin the soup out if you like with a little stock or water before serving.
- To freeze: Freeze in a rigid container.
- To reheat: Thaw and heat through.
GARLICKY LENTIL SOUP
Categories Soup/Stew Garlic Vegetarian Quick & Easy Lentil Thyme Parsley Gourmet
Yield Makes about 3 cups, serving 2
Number Of Ingredients 8
Steps:
- Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
- Serve soup drizzled with oil and vinegar.
SUN OVEN LENTIL BOLOGNESE
Number Of Ingredients 10
Steps:
- Set Global Sun Oven out to preheat. Put lentils, bay leaf and two cups water in one pot. In a separate pot heat the oil. Add the onion, carrot and celery and cook until softened, about 5 minutes. Add garlic and cook another minute. Add strained tomatoes. Put both pots in GSO and cook until lentils are soft and have absorbed most of the water. Drain lentils, return to pot and stir in the tomato mixture. Serve over whole wheat linguini or spaghetti. Drizzle with additional olive oil and sprinkle with parmesan cheese. Makes enough sauce for 1 pound of pasta.
Nutrition Facts : Nutritional Facts Serves
GARLICKY SUN OVEN RED LENTIL SOUP
Number Of Ingredients 9
Steps:
- Set Sun Oven out to preheat. Combine the first six ingredients, lentils through water, in a large pot. Cover and place in the Sun Oven. Cook until the lentils and vegetables are completely softened, 1 to 1-1/2 hours. Remove and discard the bay leaves. Stir in the vinegar and season with salt and pepper.
Nutrition Facts : Nutritional Facts Serves
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