VEGETABLE LENTIL SOUP
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
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.
RED LENTIL SOUP RECIPE WITH VEGETABLES
This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.
Provided by Cheryl
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
- SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
- ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
- COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
- FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 1074 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving
LENTIL VEGETABLE SOUP
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
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.
LENTIL SOUP WITH ROASTED VEGETABLES
Categories Soup/Stew Food Processor Tomato Roast Low Fat Vegetarian Eggplant Lentil Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 10
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.
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
SPICED LENTIL AND ROASTED VEGETABLE SOUP
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
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 WINTER VEGETABLES
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours.
- Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add carrots, onion, celeriac, leeks, and celery. Cook, stirring, until vegetables have softened and onions are translucent, 2 to 3 minutes.
- Drain and rinse lentils; add to Dutch oven. Cook, stirring to combine, 2 to 3 minutes. Place thyme, garlic, and peppercorns in a piece of cheesecloth; tie with kitchen twine to enclose. Add to skillet along with chicken stock. Place a parchment paper round over liquid and cook for 10 minutes. Season with salt and continue cooking until lentils are tender, about 5 minutes more.
- Transfer 1/3 of the soup mixture to the jar of a blender; blend until smooth, adding chicken stock, if necessary. Transfer blended soup back into Dutch-oven with remaining soup; stir to combine. Add spinach leaves, remaining 2 tablespoons butter, and drizzle with olive oil. Keep warm.
- Fill a large pot with water and add vinegar; bring to a boil over medium-high heat. Gently crack eggs into pot, one at a time, and reduce heat to medium. Cook eggs for 3 minutes; using a slotted spoon, transfer cooked eggs to a paper towel-lined plate.
- Serve soup immediately topped with a poached egg.
HEARTY VEGETABLE LENTIL SOUP
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
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
MOROCCAN LENTIL SOUP WITH VEGGIES
My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!
Provided by Sassy Moroccan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 7
Number Of Ingredients 16
Steps:
- Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
- Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
- Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.
Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g
LENTIL SOUP WITH VEGETABLES
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
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
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