Lentil Soup With Garlicky Vinaigrette Recipes

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LENTIL SOUP WITH GARLICKY VINAIGRETTE



Lentil Soup with Garlicky Vinaigrette image

This versatile recipe tastes even better with the accompanying vinaigrette.

Provided by benandbirdy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 6h25m

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped onion
¾ cup diced celery
¾ cup diced carrots
2 cloves garlic, finely chopped
2 teaspoons kosher salt
¾ cup tomato sauce
2 cups green or brown lentils
2 cups water
4 cups low-sodium chicken or vegetable broth
1 bay leaf
1 sprig fresh thyme
1 teaspoon balsamic or sherry vinegar
¼ cup olive oil
2 tablespoons balsamic or sherry vinegar
1 clove garlic, minced
½ teaspoon salt

Steps:

  • Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
  • For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
  • Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.6 g, Cholesterol 2.7 mg, Fat 14.6 g, Fiber 21.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 1102.3 mg, Sugar 6.1 g

LENTIL SOUP



Lentil Soup image

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

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

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.

GARLICKY LENTIL SOUP



Garlicky Lentil Soup image

Categories     Soup/Stew     Garlic     Vegetarian     Quick & Easy     Lentil     Thyme     Parsley     Gourmet

Yield Makes about 3 cups, serving 2

Number Of Ingredients 8

8 large garlic cloves
4 cups cold water
2/3 cup lentils (preferably French green lentils)
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 to 2 teaspoons salt
extra-virgin olive oil to taste
red-wine vinegar to taste

Steps:

  • Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
  • Serve soup drizzled with oil and vinegar.

LENTIL SOUP WITH GARLIC BREAD



Lentil Soup with Garlic Bread image

Warming and nutritious, Mediterranean style vegetarian soup. Ideal starter for garlic lovers

Provided by anna_or

Time 1h

Yield Serves 6

Number Of Ingredients 16

350ml green lentils
2l vegetable stock
2 medium onions
3 carrots
0.5 small celeriac
1 parsnip
2 tbsp tomato puree
3 tbsp olive oil
3-4 garlic cloves pressed
2 tsp marjoram
Salt and pepper to taste
2 semi-baked pettit pains (57g)
Butter or spread
2 garlic cloves thinly sliced
Several slices of mild cheddar cheese (enough to cover the surface of the rolls cut open)
Chopped parsley for garnish

Steps:

  • To prepare the soup:
  • In a large pot bring the stock to the boil, add the lentils bring to the boil and simmer gently while preparing the rest of the vegetables. (lentils are high in protein so once they boil some scum might gather on the surface of stock, just remove it with a spoon)
  • While lentils are simmering, finely chop the onions. Heat the oil in a pan, fry the onions until soft and add to the lentils.
  • Peel the remaining vegetables, grate on a coarse grater and add to the pot. Allow all to simmer till the lentils soften (1 hour from originally bringing the lentils to the boiling)
  • Once lentils are soft add the tomato puree, pressed garlic, and the marjoram. Leave to simmer for further 10 minutes, add salt and pepper to taste. Serve garnished with parsley. Best served with garlic bread
  • To prepare the bread:
  • Cut the petit pains lengthwise through the middle without cutting through the crust on one side to leave them closed. Bake the rolls following instructions on packaging. Once out of the oven they'll open easily. Turn on the grill to medium heat and while it preheats spread butter on the hot rolls, place slices of garlic evenly on the melted butter, cover with cheese and grill till cheese is melted to your liking. While hot sprinkle with parsley so it melts into the cheese and enjoy with your soup.

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

GARLIC LENTIL SOUP



Garlic Lentil Soup image

This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

Provided by Sackville

Categories     Lentil

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup red lentil, rinsed and drained
2 onions, finely chopped
2 garlic cloves
1 carrot, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 pinch dried marjoram or 1 pinch oregano
6 1/4 cups vegetable stock
2 tablespoons red wine vinegar
salt and pepper

Steps:

  • Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
  • Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
  • Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
  • You can thin the soup out if you like with a little stock or water before serving.
  • To freeze: Freeze in a rigid container.
  • To reheat: Thaw and heat through.

LENTIL SOUP WITH GARLICKY VINAIGRETTE



Lentil Soup with Garlicky Vinaigrette image

This versatile recipe tastes even better with the accompanying vinaigrette.

Provided by Allrecipes

Categories     Lentil Soup

Time 6h25m

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped onion
¾ cup diced celery
¾ cup diced carrots
2 cloves garlic, finely chopped
2 teaspoons kosher salt
¾ cup tomato sauce
2 cups green or brown lentils
2 cups water
4 cups low-sodium chicken or vegetable broth
1 bay leaf
1 sprig fresh thyme
1 teaspoon balsamic or sherry vinegar
¼ cup olive oil
2 tablespoons balsamic or sherry vinegar
1 clove garlic, minced
½ teaspoon salt

Steps:

  • Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
  • For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
  • Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.6 g, Cholesterol 2.7 mg, Fat 14.6 g, Fiber 21.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 1102.3 mg, Sugar 6.1 g

TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN



Take-Out Lentil Soup With Garlic and Cumin image

Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cumin
1 3/4 cups dried lentils
8 cups chicken stock
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh lemon juice
extra virgin olive oil, for drizzling

Steps:

  • Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
  • Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
  • Stir in the lemon juice, taste, and reseason if necessary.
  • Ladle into soup bowls and drizzle with olive oil to serve.
  • Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
  • Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.

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Top Asked Questions

What is the best lentil soup recipe?
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.
How to cook lentils in a crock pot?
Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute. Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down.
What is the best way to cook lentils and carrots?
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.
How to cook lentils and pasta for lentils?
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.

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