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
GREEN LENTIL AND ZUCCHINI SOUP
I love lentils and always am looking for new ways to have them. With a garden full of zucchinis, this recipe was a no-brainer; one of our favorite staples. It is even good served cold on hot days.
Provided by Eric Poston
Categories Lentil Soup
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.
- Heat butter in a large stockpot over high heat; cook and stir zucchini, onion, carrots, garlic powder, and Italian seasoning until onion is transparent, about 7 minutes. Add tomatoes and beef bouillon to zucchini mixture; cook and stir until heated through, about 7 minutes.
- Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 28.8 g, Cholesterol 10.3 mg, Fat 4.6 g, Fiber 5.4 g, Protein 7.2 g, SaturatedFat 2.6 g, Sodium 281.2 mg, Sugar 5.3 g
GREEN LENTIL SOUP
Make and share this Green Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
- Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
- Decrease heat and simmer until lentils are tender, about 45 minutes.
- Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
- Discard bay leaves; season to taste with salt and pepper.
- Ladle into heated bowls and garnish with reserved bacon.
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