Lentil Soup With Plantains Recipes

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LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

LENTIL SOUP



Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

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

Yield 6

Number Of Ingredients 15

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

  • In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

PLANTAIN SOUP



Plantain Soup image

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.

Provided by Ang11002

Categories     Costa Rican

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
4 -4 1/2 cups chicken stock or 4 -4 1/2 cups broth
2 green plantains, peeled, quartered lengthwise & thinly sliced
1 bunch cilantro, stemmed and finely chopped
1/2-1 teaspoon cumin
1 bay leaf
salt & pepper

Steps:

  • Heat oil in large saucepan over medium heat.
  • Add onions, carrots, celery and garlic.
  • Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
  • Add 4 cups of chicken stock/broth and bring to boil over high heat.
  • Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
  • Season with salt and pepper.
  • Return to boil.
  • Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
  • Remove and discard bay leaf.
  • Transfer half the soup to blender; puree until smooth.
  • Return to the pan.
  • If soup is too thick, add a little more stock/broth.
  • Season with more salt/cumin if desired.

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