LENTIL NOODLE SOUP
Couldn't find a lentil soup recipe that didn't have something in it that I didn't like or it had a lot of spicy things had meat in it which I was trying to not use in a lentil soup. I played around in the kitchen with these ingredients and really liked what I come up with. It's got a lot of things other recipes have in them but yet it's different than all I searched on this site or other sites I searched. So I hope you enjoy it as well. I believe corn bread would be really good with this.
Provided by Kendras Kitchen
Categories Lentil
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
- Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
- Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
- Then add in the pasta stir and cook until pasta is tender.
- Simmer until ready to eat.
- Serve in bowls and sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 200.7, Fat 5.4, SaturatedFat 0.5, Cholesterol 0.3, Sodium 1811.6, Carbohydrate 32.1, Fiber 8.3, Sugar 4.6, Protein 7.7
LENTIL SOUP
Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
PASTA AND LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.
Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams
INSTANT POT® LENTIL CHICKEN NOODLE SOUP
Warm, comforting, chicken noodle soup with a twist. The lentils add texture and the dill add lemon juice add a nice tang.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.
- Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 30.1 g, Cholesterol 59.4 mg, Fat 8.4 g, Fiber 11.2 g, Protein 23.4 g, SaturatedFat 3.5 g, Sodium 1281.9 mg, Sugar 3.9 g
EASY LENTIL SOUP
The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
- Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.
Nutrition Facts : Calories 295 g, Fat 6 g, Protein 17 g
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