Hearty Lentil Soup Recipes

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HEARTY LENTIL SOUP I



Hearty Lentil Soup I image

This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.

Provided by ALMA-LOU

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 14

2 cups brown lentils
1 onion
2 carrots
3 leaves cabbage
4 tablespoons vegetable oil
1 (1 ounce) package dry onion soup mix
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
salt to taste
1 lemon

Steps:

  • Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
  • In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 36 g, Fat 7.7 g, Fiber 16.5 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 325.4 mg, Sugar 2.7 g

HEARTY LENTIL SOUP



Hearty Lentil Soup image

Serve this zesty veggie-packed soup with thin slices of sharp Cheddar cheese and pumpernickel bread to soak up the delicious broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h2m

Yield 2

Number Of Ingredients 11

2 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (12 ounces) beer or 1 1/2 cups Progresso™ chicken broth
1/2 cup dried lentils, sorted and rinsed
1 medium carrot, sliced (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 fully cooked smoked Polish sausage, about 5 inches long, thinly sliced (3 ounces)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/8 teaspoon pepper
1 small dried bay leaf
2 tablespoons grated Parmesan cheese

Steps:

  • Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy.
  • Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.

Nutrition Facts : Calories 365, Carbohydrate 36 g, Cholesterol 30 mg, Fiber 12 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2370 mg

HEARTY LENTIL SOUP (DUTCH OVEN RECIPE)



Hearty Lentil Soup (Dutch Oven Recipe) image

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

6 cloves garlic
1 onion
2 stalks celery
4-5 large carrots
2 Tbsp. olive oil
1 tsp. Italian seasoning
1 1/4 cup brown lentils
5 cups low sodium vegetable broth
1 15 oz. can crushed tomatoes
1 tsp. sugar
1/4-1/2 tsp. kosher salt (adjust to taste)
1/4-1/2 tsp. pepper (adjust to taste)

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



Hearty Lentil Soup image

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

2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter
6 cups water
1 can (28 ounces) diced tomatoes, undrained
3/4 cup dried lentils, rinsed
3/4 cup medium pearl barley
2 tablespoons chicken bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese, optional

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.

HEARTY LENTIL SOUP - ATK



Hearty Lentil Soup - ATK image

ATK: Lentils du Puy, sometimes called French green lentils, are ATK's first choice for this recipe, but brown, black or regular green lentils work, also. Cooking times will vary depending on the type of lentils used. It's important to note that lentils lose flavor with age (something that has never occurred to me) so it's wise to select from your freshest source. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.

Provided by gailanng

Categories     Lentil

Time 45m

Yield 2 Quarts, 4-6 serving(s)

Number Of Ingredients 14

3 slices bacon, cut into 1/4-inch pieces (about 3 ounces)
1 large onion, chopped fine (about 1 1/2 cups)
2 medium carrots, peeled and chopped medium (about 1 cup)
3 medium garlic cloves, minced (about 1 tablespoon)
1 (14 1/2 ounce) can diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh thyme leave
1 cup lentils, rinsed and picked over (do not skip rinsing and sorting)
1 teaspoon table salt
1/2 cup dry white wine
4 1/2 cups low sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons balsamic vinegar
3 tablespoons minced fresh parsley leaves

Steps:

  • Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
  • Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.

Nutrition Facts : Calories 204.6, Fat 4.9, SaturatedFat 1.5, Cholesterol 4.1, Sodium 747.6, Carbohydrate 25.8, Fiber 6.8, Sugar 7.6, Protein 12.4

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

HEARTY LENTIL SOUP II



Hearty Lentil Soup II image

This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley.

Provided by Judith Webster

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 2

Number Of Ingredients 14

2 ½ tablespoons vegetable oil
1 fresh green onions, chopped
1 carrot, chopped
1 parsnip, sliced
1 stalk celery, chopped
1 potato, cubed
1 leek, chopped
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable broth
2 bay leaves
1 dash soy sauce
1 dash Worcestershire sauce
½ cup red wine

Steps:

  • In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
  • Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

Nutrition Facts : Calories 808 calories, Carbohydrate 115.3 g, Fat 19.5 g, Fiber 40.4 g, Protein 32.2 g, SaturatedFat 2.5 g, Sodium 1250.8 mg, Sugar 19.8 g

HEARTY LENTIL & HAM SOUP



Hearty Lentil & Ham Soup image

My kids love this soup, friends who think they don't like lentil soup, love this soup. Hearty, and delicious on a crisp fall day, warms you to the soul on a cold snowy winter night. I like to serve this with our favorite cornbread.

Provided by mattsgran

Categories     Low Cholesterol

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups lentils
2 cups ham, diced small
1 medium onion, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can diced tomatoes
1/2 teaspoon oregano
1 cup carrot, diced
8 -10 cups water

Steps:

  • Mix all ingredients in large stock pot.
  • Simmer 2-3 hours.
  • Remove bay leaf.
  • Serve.

Nutrition Facts : Calories 174.6, Fat 3.1, SaturatedFat 1, Cholesterol 24.3, Sodium 1124.9, Carbohydrate 20, Fiber 7, Sugar 4.8, Protein 17.4

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