Grandmas Lentil Soup Recipes

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LENTIL SOUP



Lentil Soup image

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

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

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.

GRANNY FRASER'S LENTIL SOUP



Granny Fraser's Lentil Soup image

A is a surprisingly delicious simple healthy hearty lentil soup recipe from my Grandmother, and it's so cheap to make.

Provided by dawnydumps

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

250 g red lentils, rinsed
2 -3 stock, cubes depending on taste (use gluten free stock cubes if you want the gluten free soup)
1 leek, rinsed and sliced
2 -3 potatoes, peeled and diced
2 carrots, peeled and sliced
1 -2 pint water

Steps:

  • Boil the water, add the stock cubes.
  • Once they have dissolved, add the lentils and simmer.
  • Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
  • Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
  • Variations-
  • *add ham/bacon.
  • *fry the leeks in butter before adding to the soup.
  • *keep it chunky or whiz with a hand-held blender.
  • Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
  • I always make double to freeze and it rarely sees the freezer.

Nutrition Facts : Calories 215.8, Fat 1.1, SaturatedFat 0.2, Sodium 25.7, Carbohydrate 41.1, Fiber 6.9, Sugar 2.1, Protein 12.2

GRANDMA'S ITALIAN SAUSAGE AND LENTIL SOUP



Grandma's Italian Sausage and Lentil Soup image

This easy-to-make lentil soup makes a great main course. It will nourish the tummies and souls of young and old alike. Add a tossed green salad and toasted garlic bread, and dinner is ready! Tip: For a real treat serve with Kalamata Olive Feta Bread or Focaccia.

Provided by Feast Your Eyes

Categories     Stocks

Time 1h24m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb Italian pork sausage
4 garlic cloves, finely minced
2 stalks celery & leaves, chopped
8 ounces baby carrots
1 large yellow onion, peeled and chopped
7 cups vegetable broth or 7 cups chicken stock
1 (16 ounce) package dry lentils
1 (14 1/2 ounce) can diced tomatoes
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup good white wine
2 1/2 teaspoons italian seasoning salt
1/4 teaspoon fresh ground black pepper
shredded parmesan cheese (to taste) (optional)

Steps:

  • Remove casings from the sausage and crumble into a large stock pot. Cook over medium heat until cooked through (about 10 minutes).
  • Add garlic, celery, carrots, and onion to pot. Turn up flame to medium-high; cook for 5 minutes. Stir occasionally.
  • Add the broth, lentils, tomatoes, bay leaf, basil, oregano and wine to the pot. Bring to a boil. Reduce the heat and simmer, covered for 1 hour. Stir occasionally.
  • Season to taste with seasoning salt and black pepper. Remove bay leaf.
  • Give soup a big stir, serve in warmed bowls and garnish with shredded Parmesan cheese.
  • Chef's Tip: Add extra broth when reheating this soup, since it will thicken as it stands.

Nutrition Facts : Calories 456.5, Fat 18.6, SaturatedFat 6.5, Cholesterol 43.1, Sodium 562.2, Carbohydrate 43.6, Fiber 19.1, Sugar 5.7, Protein 23.7

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