BEST LENTIL SOUP
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
Provided by Cookie and Kate
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Nutrition Facts : Calories 367 calories, Sugar 10.8 g, Sodium 1375.5 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 10.8 g, Protein 14.5 g, Cholesterol 0 mg
HEARTY LENTIL AND WHITE BEAN SOUP
So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!
Provided by Chungah Rhee
Categories entree
Yield 6 servings (10 cups)
Number Of Ingredients 14
Steps:
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.
HEARTY LENTIL SOUP (DUTCH OVEN RECIPE)
This comforting Hearty Lentil Soup recipe is easy to make. It's prepared in a Dutch oven on the stove top and is vegan and gluten free.
Provided by Christine Rooney
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Mince 6 cloves of garlic, 1 onion (can use white, red, or yellow), and 2 stalks of celery.
- Chop 4-5 large carrots (about 3 cups) into slices. Make sure the carrots are of uniform thickness to ensure that they cook evenly.
- Heat cast iron Dutch oven or large soup pan and add 2 Tbsp. olive oil.
- Add the minced garlic, onions, and celery to the pan and saute for 4-5 minutes, stirring often.
- Add the chopped carrots along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often.
- Deglaze pan with 1/4 cup of vegetable stock or water if necessary.
- Add 1 1/4 cup brown lentils, 1 15 oz. can crushed tomatoes, 1 tsp. sugar, 4 cups vegetable stock, 1 tsp. Italian seasoning, and 1/4 tsp. kosher salt and pepper.
- Bring soup to boil, cover, and then reduce to a simmer/low boil.
- Cook for about 45 minutes covered. Stir the soup every so often. Check to see if lentils and carrots have softened around the 45-minute mark. Continue to cook for another 5-10 minutes if necessary.
- Add more vegetable stock to thin the soup out if necessary.
- Serve with a warm loaf of gluten free crusty bread (or regular bread if not gluten free) (optional).
Nutrition Facts : Calories 258 kcal, ServingSize 2 cups, Carbohydrate 50 g, Protein 15 g, Fat 1 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 18 g, Sugar 13 g
HEARTY LENTIL SOUP
Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 643mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 9g fiber), Protein 7g protein.
LENTIL SOUP WITH WHEAT BERRIES AND KALE
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it instead of water. That said, you'll get an incredible amount of flavor from the soffritto, lentils, and kale alone.
Provided by Carla Lalli Music
Categories Soup/Stew Carrot Onion Garlic Grains Barley Rice Coriander Lentil Kale Parmesan Bread Vegetarian Dinner Winter Healthy
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
- Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
- Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.
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