Lentilsoupwithcarawayandmintedyoghurt Recipes

LENTIL SOUP

Lentil Soup image

Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Steps:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Slow-Cooker Mediterranean Lentil Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

LENTIL CURRY SOUP

Lentil Curry Soup image

This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.

Provided by Emily

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped
1 cup broccoli florets
4 stalks celery, chopped
1 baking potato
5 cups vegetable broth
1 ½ cups cooked white rice
1 ½ cups uncooked green lentils
2 teaspoons curry powder

Steps:

Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 32.8 g, Fat 3.5 g, Fiber 10.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 249.9 mg, Sugar 3.2 g

LENTIL SOUP WITH MINTED YOGURT

Lentil Soup with Minted Yogurt image

Categories Soup/Stew Appetizer Yogurt Lunch Mint Basil Curry Lentil Carrot Healthy Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, peeled, chopped
3 garlic cloves, minced
4 teaspoons curry powder
1 16-ounce package dried lentils
9 cups (or more) canned low-salt chicken broth or canned vegetable broth
1 1/2 cups plain yogurt
1/4 cup chopped fresh peppermint or other fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil

Steps:

Heat oil in heavy large pot over medium heat. Add onions, carrots and garlic and sauté until vegetables begin to soften, about 10 minutes. Add curry, then lentils and stir 2 minutes. Add 9 cups broth and bring to boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour 15 minutes. Season soup with salt and pepper.
Whisk yogurt, mint, cilantro and basil in small bowl to blend. Season herbed yogurt with salt and pepper. (Soup and herbed yogurt can be made 1 day ahead. Cover separately and chill. Bring soup to simmer, thinning with more broth if needed, before continuing.) Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.

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