Lentil Soup With Roasted Vegetables 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 WITH ROASTED VEGETABLES



Lentil Soup with Roasted Vegetables image

Categories     Soup/Stew     Food Processor     Tomato     Roast     Low Fat     Vegetarian     Eggplant     Lentil     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 1- to 1 1/4-pound eggplant, unpeeled, quartered lengthwise
4 large plum tomatoes, quartered lengthwise
1 large onion, cut into 8 wedges
1/2 large green bell pepper, quartered, seeded
4 large garlic cloves, peeled
2 tablespoons olive oil
5 cups (or more) water
1 1/4 cups dried brown lentils
4 teaspoons ground cumin
1/2 cup plain nonfat yogurt

Steps:

  • Preheat oven to 450°F. Arrange first 5 ingredients on large nonstick baking sheet. Drizzle with oil. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer. Cool slightly (do not clean baking sheet).
  • Scoop eggplant pulp from peel into processor; discard peel. Add onion and garlic to processor; purée until smooth. Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl.
  • Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with eggplant mixture. Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes. Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper.
  • Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve.

ROASTED PEPPER AND LENTIL SOUP



Roasted Pepper and Lentil Soup image

This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Provided by Jones

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

Time 2h

Yield 6

Number Of Ingredients 20

1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
1 orange bell pepper, halved lengthwise and seeded
1 tablespoon olive oil
1 yellow onion, diced
1 large carrots, chopped
4 cloves garlic, minced
1 teaspoon dried tarragon
1 ½ teaspoons dried thyme
1 teaspoon paprika
4 canned roma (plum) tomatoes, seeded and diced
1 tablespoon water
1 ½ teaspoons hot sauce, or to taste
4 cups vegetable broth
1 cup lentils
2 bay leaves
¾ teaspoon salt
2 pinches freshly ground black pepper
1 teaspoon chile oil, or to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
  • Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
  • Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
  • Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
  • Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
  • Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
  • Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g

LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional

Steps:

  • Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
  • Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

VEGETABLE LENTIL SOUP



Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

  • Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

LENTIL AND ROASTED GARLIC SOUP WITH SEARED STEAK



Lentil and Roasted Garlic Soup with Seared Steak image

Provided by Peter Gordon

Categories     Soup/Stew     Bean     Beef     Garlic     Roast     Sauté     Steak     Fall     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

3/4 cup olive oil
10 garlic cloves, peeled, halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French green lentils
1 medium leek (white and green parts only), thinly sliced
1 tablespoon chopped fresh sage
7 cups (or more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
12 ounces kale, ribs discarded, leaves thinly sliced
1 1 1/2- to 1 3/4-pound flank steak
6 tablespoons grated Parmesan cheese
Chopped fresh parsley

Steps:

  • Place oil, garlic, and rosemary in heavy small saucepan. Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours. Cool. Drain, reserving garlic oil and garlic cloves separately. Discard rosemary. Can be made 2 days ahead. Cover garlic oil and garlic cloves separately and chill.
  • Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain.
  • Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes.
  • Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper.
  • Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak.
  • Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.

SPICED LENTIL AND ROASTED VEGETABLE SOUP



Spiced Lentil and Roasted Vegetable Soup image

This is a really thick comforting lentil and tomato soup with a bit of added interest. Great way to use up the veg left in the fridge at the end of the week. The tomatoes can be soft and not the freshest but need to be tasty.

Provided by lindseylcw

Categories     Grains

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 large tomatoes
4 medium onions
2 red bell peppers
4 garlic cloves, peeled and sliced
2 tablespoons olive oil
1 large onion, diced
1 tablespoon butter
1/2 cup red lentil
1 stalk celery, diced
2 tablespoons nigella seeds (black onion)
2 cardamom pods
1 teaspoon dried chili
1 pint chicken stock

Steps:

  • Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
  • Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
  • Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
  • Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
  • Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
  • Bring to a boil and then simmer, covered.
  • When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
  • Simmer for 20 mins then season to taste with fresh black pepper and salt.
  • Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
  • Serve with a drizzle of good olive oil on top.

LENTIL SOUP WITH VEGETABLES



Lentil Soup With Vegetables image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, one pot, soups and stews, appetizer, main course, side dish

Time 50m

Yield Six servings

Number Of Ingredients 9

1 1/2 tablespoons fruity olive oil
2 large cloves garlic, peeled and minced
1 medium-size onion, peeled and cut into small, neat dice
4 medium-size carrots, peeled and cut into small, neat dice
4 cups beef broth
1 cup lentils, rinsed
2 teaspoons salt
Freshly ground pepper to taste
2 tablespoons chopped Italian parsley

Steps:

  • Heat half the olive oil in a large pot over medium heat. Add the garlic, onion and carrots and saute until softened, about 5 minutes. Add the beef broth and the lentils and bring to a boil.
  • Reduce the heat, cover and simmer until the lentils are tender, about 45 minutes. Ladle the soup among 6 bowls. Swirl the remaining olive oil into each bowl and sprinkle with the parsley. Serve immediately.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 4 grams

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

LENTIL SOUP WITH BALSAMIC ROASTED WINTER VEGETABLES



Lentil Soup With Balsamic Roasted Winter Vegetables image

Make and share this Lentil Soup With Balsamic Roasted Winter Vegetables recipe from Food.com.

Provided by dicentra

Categories     Lentil

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 2/3 cups cubed peeled sweet potatoes (about 8 ounces)
1 2/3 cups cubed peeled parsnips (about 8 ounces)
1 2/3 cups cubed peeled carrots (about 8 ounces)
3 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/8 teaspoon kosher salt
1 cup chopped pancetta
1 cup chopped shallot (about 6 large)
1 cup chopped red onion (about 1 medium)
1 tablespoon fresh thyme leave
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup dry white wine
1 1/4 cups dried lentils
6 cups chicken broth, divided
8 cups swiss chard, trimmed and chopped (about 9 ounces)

Steps:

  • Preheat oven to 375°.
  • Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.
  • Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside.
  • Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside.
  • Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.
  • Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute.
  • Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan.
  • Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered.
  • Add chard, and cook 2 minutes or until wilted.

Nutrition Facts : Calories 351.1, Fat 6.7, SaturatedFat 1.1, Sodium 943.2, Carbohydrate 53.5, Fiber 17.5, Sugar 9.5, Protein 18.6

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From elegantlyvegan.com


50 TASTY AND HEALTHY LENTIL RECIPES - LEMONSFORLULU.COM
2022-08-08 18. Coconut Curry Lentil Soup. The coconut curry lentil soup at The Garden Grazer is full of complex spices and flavors. Fortunately, the recipe is simple to put together for a quick and easy winter meal. The beneficial garlic, ginger, and dinosaur kale make this soup a healthy option as well as a tasty one.
From lemonsforlulu.com


FRENCH LENTIL SOUP WITH FIRE-ROASTED TOMATOES | RECIPE | FRENCH …
french lentil soup with tender root vegetables & roasted tomatoes. 2 ratings · 50 minutes. Inspired Edibles. 10k followers . French Lentil Soup. French Soup. French Lentils. Lentil Stew. Tomato And Lentil Soup. Vegetarian Dinners. Vegetarian Recipes. Vegetarian Soup. Vegan Soups. More information.... Ingredients. Produce. 2 Carrots. 1 cup Celeriac or 2 stalks celery. …
From pinterest.ca


LENTIL VEGETABLE SOUP (EASY + VEGAN) - THE GARDEN GRAZER
Stir and sauté for 2 minutes. Add diced tomatoes with juice and vegetable broth*. Increase heat and bring to a light boil. Rinse and drain lentils. Add lentils to pot and stir. Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender. (Add more broth or …
From thegardengrazer.com


ISRAELI LENTIL RECIPES : TOP PICKED FROM OUR EXPERTS
Explore Israeli Lentil Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Best Vegetarian Keto Recipes Pasta Soup Recipes Vegetarian Vegetarian Gerd Recipes Low Acid Recipes Vegetarian Vegetarian Gerd Diet Low Acid Vegetarian Recipes Slow Cooker Vegetarian …
From recipeschoice.com


ROASTED LENTIL AND VEGETABLE SOUP - COOKINGWITHQUE
Preheat oven to 450°F. Add carrots, squash and garlic to a large baking sheet and drizzle with half of the olive oil and season with a sprinkle of sea salt and black pepper. Transfer to the oven and roast for 20 minutes. When the vegetables are almost done cooking, start the rest of the soup. In a large pot, heat remaining oil on medium-high ...
From cookingwithque.com


ROASTED CARAMELISED PARSNIP AND KūMARA WITH LENTILS - VEGETABLES
Methods. Preheat oven to 180°C (fan assisted). Place the prepared vegetables into an oven tray. Whisk together olive oil, red wine vinegar and honey. Drizzle over the vegetables. Top with sprigs of thyme and season with a little salt. Roast for 25 – 30 minutes, or until vegetables are tender and caramelised, turning the vegetables twice ...
From vegetables.co.nz


LENTIL AND ROASTED-VEGETABLE SOUP | HEALTHY RECIPES | WW CANADA
Instructions. Preheat broiler. Line large rimmed baking sheet with foil and place tomatoes and bell pepper, cut side down, on the foil. Broil 5 inches from heat, until skins blister, about 5 minutes for tomatoes and 10 minutes for pepper.
From weightwatchers.com


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