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
LENTIL SOUP
Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.
Provided by Nagi@RecipeTin Eats
Time 55m
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g
LENTIL POWER SOUP
A good-for-you, hearty, protein-packed lentil soup recipe that can be made in about 30 minutes for a healthy meal!
Provided by catfinney
Categories Lentil Soup
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a 3-quart pot over medium heat. Add onion, carrots, and garlic. Cook and stir until onion becomes soft and translucent, about 5 minutes. Add mushrooms; cook and stir 5 minutes more. Stir in chicken stock, salt, black pepper, ginger, and turmeric. Bring soup to a boil and cook until carrots are soft, about 5 minutes.
- Stir lentils and power greens into soup; stir until wilted, about 2 minutes. Ladle into bowls and sprinkle with chopped parsley.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 22.8 g, Cholesterol 5.6 mg, Fat 4.4 g, Fiber 9.8 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 1805.3 mg, Sugar 5.6 g
PRESSURE COOKER LENTIL SOUP
This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.
Provided by Podkayne
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
- Add the carrots and celery and saute for a minute or two.
- Add the ground cumin and stir well.
- Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
- Cook for 20 minutes.
- Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
- Remove the bay leaves.
- If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
- Season with salt and fresh ground pepper to taste.
PRESSURE-COOKER GREEK-STYLE LENTIL SOUP
This is a nice warming soup on a chilly day. Lentils are so good for you, too! -Mary Smith, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
SHIITAKE-LENTIL PRESSURE-COOKER SOUP
Delicious, HEALTHY, easy-to-prepare in an hour cooking time (with a pressure cooker). My DH loves this soup. Vegetarian if you use vegetable broth, but I've made it with both chicken and beef broth. Recipe is courtesy of the Sierra Club magazine. Original recipe didn't call for any salt (so I added it at the table)
Provided by chefthyme
Categories Chowders
Time 1h15m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 11
Steps:
- The day before you make the soup, cover the mushrooms with 2 1/2 Cups water and soak them overnight in the refrigerator.
- The next day, slice the mushrooms and trim off the stems (reserving any leftover water).
- Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off.
- Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the remaining soaking water.
- Seal the lid and turn the heat on high. When the pot starts to whistle loudly, lower the heat until it produces a low, steady hissing.
- Cook for an hour, then turn off the heat and remove the pan from the burner. Let the soup sit for about 15 minutes, or until the pressure button drops. Stir and serve!
Nutrition Facts : Calories 185.5, Fat 1.7, SaturatedFat 0.4, Sodium 675.4, Carbohydrate 30, Fiber 7.4, Sugar 5.7, Protein 10.1
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