LENTIL AND BUCKWHEAT SOUP
Lentils and buckwheat simmer to make a hearty stew. This is a typical 'zuppa' for a winter evening in Italy. Serve with crusty bread topped with a bit of extra virgin olive oil. Typical to most Italian food, this is healthy and delicious.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 9
Steps:
- Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
- Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
- Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
- Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 28.9 g, Fat 10 g, Fiber 6.1 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 191.7 mg, Sugar 2.4 g
HEARTY VEGETABLE LENTIL SOUP
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
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
LENTIL AND BULGUR SOUP
Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
- Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
- Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.
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 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.
LENTILS AND BUCKWHEAT SALAD TO GO (GLUTEN-FREE)
I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don't wilt as would lettuce. I hope you like it.
Provided by Buckwheat Queen
Time 3h35m
Yield 2
Number Of Ingredients 17
Steps:
- Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
- Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
- Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
- Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.
Nutrition Facts : Calories 380 calories, Carbohydrate 38.7 g, Fat 21.7 g, Fiber 12.2 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1249.9 mg, Sugar 5.5 g
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