Green Lentil Soup Recipes

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LENTIL SOUP



Lentil Soup image

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Provided by Nagi@RecipeTin Eats

Categories     Mains     Soup

Time 55m

Number Of Ingredients 15

2 tbsp olive oil
1 onion, chopped ((white, brown, yellow))
2 garlic cloves, minced
1 large carrot (, chopped (about 1 1/4 cups))
2 celery ribs (, chopped (about 1 1/4 cups))
2 cups / 400g dried lentils (, green or brown, rinsed (Note 1))
400g / 14 oz crushed tomato
1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium)
1/2 tsp each cumin and coriander powder
1 1/2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper, (each)
Chopped fresh parsley, for garnish
Warm bread, to serve

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
  • Add all remaining ingredients except the lemon and salt. Stir.
  • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
  • Remove bay leaves.
  • Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g

EASY MEDITERRANEAN GREEN LENTIL SOUP



Easy Mediterranean Green Lentil Soup image

Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!

Provided by Shadi HasanzadeNemati

Categories     Main Course

Time 1h

Number Of Ingredients 15

2 tbsp olive oil
1 onion (chopped)
6 garlic cloves (minced)
2 carrots (diced)
1 red bell pepper (diced)
2 yellow potatoes (cubed)
2 cups green lentils
3 tbsp tomato paste
1 tsp turmeric
1/2 tsp paprika
1 tsp cumin
6 cups vegetable stock
1 tsp salt
3 cups baby spinach
1 cup parsley (chopped)

Steps:

  • Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
  • Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
  • Add in potatoes and lentils. Stir and cook for two minutes.
  • Add in tomato paste, turmeric, paprika and cumin.
  • Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
  • Add in salt and baby spinach and cook until they're wilted.
  • Pour the soup into bowl and top with parsley.
  • Top with chopped parsley. Serve with lemon juice and toasted bread.

Nutrition Facts : Calories 308 kcal, Carbohydrate 48 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 1429 mg, Fiber 21 g, Sugar 7 g, ServingSize 1 serving

GREEN LENTIL SOUP



Green Lentil Soup image

This tasty green lentil soup makes a comforting, healthy, budget-friendly one-pot meal to please the entire family. It's vegan, loaded with plant-based protein, and absolutely delicious.

Provided by Katia

Categories     Soup

Time 35m

Number Of Ingredients 15

1½ Tbsp olive oil or extra virgin olive oil, plus more to serve
1 medium-sized onion, diced
1 large carrot, diced
1 large celery rib, diced
2-3 garlic cloves, minced or pressed
1 tsp ground ginger
½ tsp ground cumin
½ tsp ground coriander
2 cups (400 grams) green lentils or brown lentils
6 cups vegetable broth, or chicken broth (low-sodium)
1 Tbsp tomato paste, or 1/3 cup diced tomatoes
2 bay leaves
½ tsp fine salt, or according to taste
¼ tsp black pepper, plus more to serve
1 small potato, cut into chunks ((it's optional, add it if you prefer a thicker texture))

Steps:

  • In a large pot or Dutch oven heat the olive oil over medium heat. Add onion, carrots and celery and cook for 5-6 minutes until the onion is soft and translucent.
  • Then add garlic, spices, and cook for one minute, stirring continuously.
  • Add the remaining ingredients, bring the mixture up to a boil, then turn the heat down to medium low and put the lid on. Simmer for about 30-35 minutes, or until lentils are soft.
  • Turn the heat off, let it cool slightly, and remove the bay leaves. Then transfer half of the soup to a blender, blend, return the soup into the pot and give a good stir. Alternatively, you can use a hand blender to whizz only part of the soup.
  • Now taste and make sure you're happy with seasoning and consistency, you might want to add more salt and pepper according to your taste. And add a little bit of water if you prefer a thinner soup. ¼
  • Serve it warm, with a drizzle of extra virgin olive oil, black pepper, and crusty bread. Enjoy!

Nutrition Facts : Calories 427 kcal, Carbohydrate 69 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Sodium 341 mg, Fiber 33 g, Sugar 5 g, ServingSize 1 serving

GREEN LENTIL SOUP



Green Lentil Soup image

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

4 slices bacon, chopped
4 garlic cloves, minced
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped
2 small bay leaves
1 teaspoon dried thyme
2 1/4 cups dry green lentils, rinsed
10 cups chicken stock (approx.)
1 (14 1/2 ounce) can diced tomatoes, with juice
salt
fresh ground black pepper

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.

LENTIL AND GREEN COLLARD SOUP



Lentil and Green Collard Soup image

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!

Provided by cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
⅓ cup lemon juice

Steps:

  • Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 38.6 g, Fat 11.8 g, Fiber 10.5 g, Protein 15.2 g, SaturatedFat 1.5 g, Sodium 1778.7 mg, Sugar 3.4 g

LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

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

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional

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.

GREEN LENTIL SOUP



Green Lentil Soup image

Make and share this Green Lentil Soup recipe from Food.com.

Provided by Boomette

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 1/2 cups mixed vegetables, chopped (carrots, celery, onion, rutabaga, cabbage)
2 garlic cloves, finely chopped
3 1/2 cups vegetable broth (about)
1 (19 ounce) can green lentils, drained and rinsed
1 (28 ounce) Italian tomatoes, diced
salt and pepper

Steps:

  • In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
  • Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).

GREEN LENTIL SOUP WITH SPINACH



Green Lentil Soup With Spinach image

Provided by Moira Hodgson

Categories     dinner, easy, soups and stews, appetizer, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

1 onion, chopped
2 cloves garlic, minced (green part removed)
3 stalks celery, chopped
3 tablespoons olive oil
1 10-ounce can plum tomatoes, with their juice, chopped
1 pound green de Puy lentils
6 to 8 cups chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
3/4 pound young spinach leaves

Steps:

  • Soften the onion with the garlic and the celery in the olive oil. Add the tomatoes and cook for 10 minutes, stirring. Add the lentils and the chicken stock. Bring to a boil, turn down the heat and simmer for 45 minutes. If the soup is too thick, add more stock.
  • Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 711 milligrams, Sugar 5 grams

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