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
FRENCH LENTIL SOUP
Categories Soup/Stew Blender Bean Onion Tomato Vegetable Appetizer Quick & Easy Lentil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
FAVORITE LENTIL SOUP
Lentil soup is a favorite in the Middle East. It is often the first dish used to break the day of fasting during Ramadan. My husband loves it anytime of year, especially on cold days. Serve with grissini, or garlic croutons. Can be reheated, but may need to be thinned with heavy cream or water. Garnish with fresh parsley.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
- Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
- Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
- Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 34.2 g, Fat 7.5 g, Fiber 15.8 g, Protein 13.1 g, SaturatedFat 1 g, Sodium 314.6 mg, Sugar 1.8 g
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
LENTIL SOUP WITH HERBES DE PROVENCE
I love Herbes de Provence. They have such a wonderful distinctive flavor. I have tried almost every brand, and my absolute favorite is the Herbes de Provence sold by Williams Sonoma, in the little clay crocks. It has such a great flavor with an emphasis on lavender. If you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. Add a little smoked paprika for the prosciutto's smokiness.
Provided by dawnie2u
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot over medium heat.
- Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
- Stir in the lentils and water/or broth, and bring to a boil.
- Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
- Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
- Taste soup and check for seasoning, adding salt and pepper if needed.
- Ladle soup into bowls, and top with toasted baguette. Serve immediately.
Nutrition Facts : Calories 402.6, Fat 10.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 403.1, Carbohydrate 62.3, Fiber 11.2, Sugar 5.5, Protein 17.4
PROTEIN-PACKED VEGETABLE AND LENTIL CROCKPOT SOUP WITH HERBS DE PROVENCE
This plant-based, protein-packed, fiber-filled vegetable and lentil crockpot soup can make even the darkest winter days brighter and warmer. Dig in!
Provided by Kate Gavlick
Time 6h10m
Number Of Ingredients 18
Steps:
- Place all lentil soup ingredients into crockpot, except for Swiss chard. Cover and cook on low for six hours. An hour before serving, stir in chopped Swiss chard leaves and season with extra sea salt and black pepper, to taste. Divide into bowls and devour. Enjoy!
Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, TransFat 0 g, UnsaturatedFat 0 g
HEARTY LENTIL SOUP WITH BACON AND HERBS
Categories Soup/Stew Pork Vegetable Low Fat Wheat/Gluten-Free Lentil Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
- Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
- Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.
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