LENTIL VEGETABLE SOUP
Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
- Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
GREEN LENTIL AND VEGETABLE SOUP
Make and share this Green Lentil and Vegetable Soup recipe from Food.com.
Provided by PalatablePastime
Categories Lentil
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
- Add water and bring to a boil.
- Add lentils and basil and return to a boil.
- Reduce heat, and simmer, covered, for 30 minutes.
- Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
- Add potato and simmer, covered, for another 10 minutes.
- Add green beans, zucchini, parsley, garlic, salt, and pepper.
- Return to a boil and simmer 5 minutes longer or until vegetables are tender.
- Serve.
Nutrition Facts : Calories 112.1, Fat 3.7, SaturatedFat 0.5, Sodium 391.2, Carbohydrate 16.1, Fiber 5.5, Sugar 3.1, Protein 4.6
VEGETARIAN GREEN LENTIL SOUP
This Recipe comes from a Runner's World Forum poster. I am posting it for safekeeping. This lentil soup is cheap and easy to make! It tastes better the second day and also freezes well!
Provided by 823783
Categories Clear Soup
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- saute the onions and garlic in oil, add all rest of ingrediants, bring to a boil and then simmer for 45-60 minutes, add hot sauce and enjoy,.
Nutrition Facts : Calories 166.8, Fat 2.8, SaturatedFat 0.2, Sodium 158.8, Carbohydrate 27.2, Fiber 11.5, Sugar 4.7, Protein 9.2
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
VEGETABLE LENTIL SOUP
Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 6 servings (about 2 quarts)
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.
Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.
LENTIL AND VEGETABLE SOUP
A thick, hearty soup that can be served as a main course with crusty bread
Provided by washingtonwench
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
- Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
- Reduce heat and simmer until vegetables are tender (approx 25 minutes).
- Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
- Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.
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