Lentil Vegetable Soup Barefoot Contessa Recipes

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LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)



Lentil Vegetable Soup (Barefoot Contessa) image

Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.

Provided by eLLe-ious

Categories     Low Cholesterol

Time 2h

Yield 8-10 soup bowls, 8-10 serving(s)

Number Of Ingredients 15

1 lb french green lentil
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 olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
1 tablespoon minced fresh thyme leave (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 2 tablespoons 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.

Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8

LENTIL SAUSAGE SOUP



Lentil Sausage Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SIMPLE LENTIL VEGETABLE SOUP



Simple Lentil Vegetable Soup image

This satisfying bowlful is a simpler, smaller-batch, and vegan version of Ina Garten's Lentil Vegetable Soup.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

1 cup French green lentils*
2 tablespoons olive oil (plus more for serving, if desired)
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
6 cups low-sodium vegetable broth
2 tablespoon tomato paste
1 tablespoon red wine vinegar
Chopped parsley

Steps:

  • Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit 20 minutes.
  • While the lentils soak, chop and saute the vegetables. To saute, set a large soup pot over medium heat.
  • When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 10 minutes. Add garlic, thyme, cumin, salt, and pepper. Cook, stirring
  • frequently, for one minute.
  • Add the vegetable broth and the tomato paste. Drain the lentils, discarding the soaking water, and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
  • Remove from heat and stir in the red wine vinegar. Taste and add additional salt and pepper if
  • desired.
  • Scoop into bowls and serve. If you like, drizzle with a little more olive oil and an optional topping if desired.

INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED)



Ina Garten's Lentil Vegetable Soup(Vegetarianized) image

From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If you cook it a few days earlier then you intend on serving it, it will taste even better and thicken. Freeze the leftovers in quart containers to thaw out later for a quick dinner. I think this would also be good with some soy chorizo added.

Provided by Sharon123

Categories     Lentil

Time 1h30m

Yield 8-10

Number Of Ingredients 17

1 lb french green lentil (or brown)
4 cups yellow onions, diced small (3 large onions)
4 cups leeks, white part only, diced small (2-3 leeks-if I don't have I use scallions-about 8, the green and white parts-could also use shallots)
1/2 cup red bell pepper, diced small (optional)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt (if you use regular salt, use less, about 1 1/2 tsp)
1 -1 1/2 teaspoon freshly ground black pepper (go easy at first-you can always add more, but you cant' take it away)
1 tablespoon minced fresh thyme leave (or 1 teaspoon dried)
1/2-1 teaspoon ground cumin (some like to use curry powder or chili powder for a change)
3 cups small diced celery (8 stalks)
3 cups small diced carrots (4 to 6 carrots)
3 quarts vegetable stock
1/4 cup tomato paste
1 -2 bay leaf
2 tablespoons red wine vinegar (or red wine)
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(7 qt.) on medium heat, saute the onions, leeks, red peppers, 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 vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
  • Check the seasonings.
  • Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
  • Good served with a salad and popovers!

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.

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Top Asked Questions

How to cook lentils for lentils soup?
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes.
How long to cook lentils in a crock pot?
Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour.
What is a lentil salad?
A traditional Indian lentil soup, this dish is bursting with flavor and fiber. Delicious, thick and stew-like lentil soup. This refreshing salad is great alone or on top of greens...add a little goat cheese for a real treat! Preparation takes less than 10 minutes! Try this delicious and easy recipe for lentils!
Where can I buy French lentils?
Also called Le Puy lentils, they are high in soluble fiber, a cholesterol fighter, and less starchy than common brown lentils. Look for French lentils at specialty shops or cybercucina.com (800-796-0116).

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