INSTANT POT GOLDEN LENTIL & SPINACH SOUP
A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!
Provided by Kare for Kitchen Treaty
Categories Main Course Soup
Time 35m
Number Of Ingredients 13
Steps:
- Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
- Add the lentils and pour in the broth. Stir.
- Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
- The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
- Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
- Keeps in the refrigerator for about 3 days. Freezes well too!
Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Sugar 5 g, Sodium 371 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 19 g, Protein 16 g
GOLDEN LENTIL SOUP
A yummy, warming lentil soup. The carrots, red lentils and turmeric make it golden--a favorite at home and potlucks. Great with buttery golden crackers.
Provided by riversanctuary
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse lentils and then cover with water in a large saucepan and bring to a boil. (Stir occasionally to prevent burning.) Cook, uncovered, for 9 minutes. Drain and place aside.
- Chop carrots, celery, onion and garlic. (Using a food processor saves time if available).
- In a large stockpot, saute the chopped onions, carrot, celery, garlic, turmeric, and cumin in olive oil until onions are translucent.
- Transfer lentils and broth to the pot. Add coriander and salt and pepper to taste.
- Bring soup to a boil. Lower heat, cover, and simmer for 40 minutes. Serve with crackers.
Nutrition Facts : Calories 226.1, Fat 1, SaturatedFat 0.2, Sodium 29.5, Carbohydrate 41.4, Fiber 17.3, Sugar 6, Protein 14.1
GOLDEN LENTIL SOUP
This is one of my family's favourite soups....their's 'cause it tastes good, mine 'cause it's so quick n easy and the ingredients are usually always on hand.
Provided by Stardustannie
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingreidients in a large pot and bring to a boil.
- Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.
Nutrition Facts : Calories 217.2, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.6, Sodium 1206.2, Carbohydrate 39.2, Fiber 7.6, Sugar 4, Protein 13.7
POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS
The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 41
Steps:
- Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
- Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
- In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
- Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
- Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
- Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
- Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
- Yield: about 2 quarts
GOLDEN LENTIL STEW
This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 25
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
- Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
- Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.
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