LENTIL-APPLE SOUP
Make and share this Lentil-Apple Soup recipe from Food.com.
Provided by PalatablePastime
Categories Lentil
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil; saute lleks until tender; add water and apple juice; bring to a boil.
- Stir in lentils, celery, onion, and bay leaf; return to a boil; then reduce heat and simmer, uncovered, for 45 minutes.
- Stir in apple, and simmer uncovered for 15 minutes more; season to taste with salt.
- Discard celery, onion, and bay leaf before serving.
SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. (Here is the stovetop version of this soup.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes. Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Scrape the mixture into a 6- to 8-quart slow cooker.
- Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream with the mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apple.
LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It's never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
- Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
This winter pureed soup will warm you up on the inside while still protecting the waistline.
Provided by zhidaoma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g
RED LENTIL MULLIGATAWNY WITH APPLE-CELERY SALSA
Creamy red lentil soup with a refreshing salsa made of apple, celery and cilantro makes this surprisingly complex! If you like spicy, you could try adding some cayenne, curry paste or even red pepper flakes. From Cooking Light, March 2006. Note: Swanson's 99% fat free broth and Lite Coconut milk add 75 calories per serving; keeping each bowl under 300 calories - and these are big sized bowls!
Provided by Brooke the Cook in
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare salsa - combine salsa ingredients; cover and chill.
- Combine broth, lentils and onion in large saucepan over medium high heat; bring to boil. Cover, reduce heat and simmer 15 minutes or until lentils are tender.
- Remove from heat; add coconut milk, tomato paste, ginger, cumin and turmeric.
- Process soup in food processor or blender in batches until smooth.
- Return to saucepan; cover and simmer over medium heat for 10 minutes. Remove from heat; stir in lime juice, salt & pepper.
- Ladle into soup bowls and top with apple salsa.
Nutrition Facts : Calories 210.8, Fat 0.7, SaturatedFat 0.1, Sodium 105.2, Carbohydrate 38.9, Fiber 16.4, Sugar 6.5, Protein 13.5
BRAMLEY APPLE & LENTIL SOUP
A great lunch dish which can be mildly spiced for children, or a perfect dinner party starter
Provided by llcoolbaz
Time 35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
- Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.
- Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.
LENTIL-APPLE SOUP WITH BACON & BUTTERMILK
In this one-pot dish, smoky bacon, earthy lentils, and caramelized vegetables get a kick from ginger, tart apple, and tangy buttermilk. It's great for satisfying a crowd, or it will freeze well for healthy comfort in a hurry.
Provided by Vivian Howard
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Slice bacon into 1-inch pieces. Heat vegetable oil over medium heat in a 4-quart Dutch oven or saucepan. Add the bacon and cook till crispy, 8-10 minutes. Meanwhile, cut the leek in half reserving the light green part (discard or use the dark upper stem for another use such as stock). Slice lengthwise, then thinly slice into thin half-moon rounds. Set aside. Peel and slice the carrots. Cut into quarters lengthwise, then dice. Set aside. Trim celery then cut in quarter strips, lengthwise and dice.
- Drain the bacon on paper towels and pour off all but 2 tablespoons bacon fat (save the bacon fat by pouring into a room-temp glass and keep in the fridge). Add leeks, carrots, celery, and a pinch of salt to the pan. Stir then sweat over low heat until vegetables are tender, 5-7 minutes. Meanwhile, use a knife to remove the ginger peel. Cut ginger in half, then thinly slice into sheets, then matchsticks and finely chop. Add to the pot. Peel and dice garlic and add to the pot.
- When the vegetables are soft and lightly caramelized, add cumin. Toast in the skillet for 30 seconds. Add lentils, black pepper, chicken stock, and apple cider. Cover, turn up heat to medium and bring to a heavy simmer, 5 minutes. Reduce to a low simmer and cook 30 minutes.
- While the soup is simmering chop the apples by slicing around the core in thin rounds, then matchsticks and finally a small dice. Remove rosemary needles from stem by holding the sprig at the top, then sliding your fingers down to the bottom stripping off the needles. Bunch needles together and mince. When the soup is "soupy," stir in the apples and rosemary and cook 2-3 additional minutes.
- Taste soup and add salt if necessary. Serve in individual bowls. Garnish with a drizzle of buttermilk and a sprinkle of bacon.
ITALIAN-STYLE LENTIL SOUP
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. -Rachel Keller, Roanoke, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
CURRIED LENTIL, PARSNIP & APPLE SOUP
This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze
Provided by Justine Pattison
Categories Dinner, Lunch, Soup, Starter
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
- Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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