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.
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. 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 simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
FERN BERMAN'S GINGER AND LENTIL SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the lentils into a colander, rinse thoroughly under cool running water and set aside.
- In a 6-to-8-quart or larger heavy pot, warm the 2 tabepoons olive oil over medium heat. Add the chopped onion, garlic and ginger, and saute until transparent. Add 2/3 cup of the water and the diced carrots, and simmer a minute. Stir in the rinsed lentils. Add the stock and remaining 3 cups of water. Partly cover, and simmer over a low flame, stirring often, for 30 to 40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
- Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 988 milligrams, Sugar 7 grams
GINGER LENTIL SOUP
Make and share this Ginger Lentil Soup recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan over medium heat.
- Add the carrots and onion and cook for 6 minutes or until softened.
- Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
- Add the water, lentils, and rice, and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
- Stir in the sweet potatoes and salt.
- Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
- Stir in the spinach, and cook for 5 minutes.
Nutrition Facts : Calories 289.8, Fat 5.7, SaturatedFat 0.9, Sodium 463.6, Carbohydrate 48.9, Fiber 13.8, Sugar 5.2, Protein 12
SPICY GINGER LENTIL SOUP
A while ago I saw this recipe on the BBC good food site but it's no longer available so I figured I'd share it here. Serves 6 and only 74cal per portion!
Provided by Satyne
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat Oil in a large saucepan and fry the onion carrot and celery for 5 minutes
- Add the garlic, ginger root and chilli and cook for another 2 minutes.
- Stir in the curry powder with 4 tbsp cold water. Stir constantly for 2 minutes Add the lentils and tomatoes into the pan.
- Refill the now empty tomato tin with water and add to the pan (repeat this 3 times). Season. bring to the boil and then simmer for 40 minutes.
- Serve with a tbsp of low fat yoghurt (I prefer 0% fat Greek style yoghurt).
Nutrition Facts : Calories 127, Fat 1, SaturatedFat 0.2, Cholesterol 0.3, Sodium 30.2, Carbohydrate 23.3, Fiber 4.9, Sugar 4.2, Protein 7.9
LENTILS WITH GINGER AND LEMON FLAVOR
Provided by Pierre Franey
Categories easy, lunch, quick, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
- Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams
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