Low Carb Lentil Soup Recipes

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LOW-CARB LENTIL SOUP



Low-Carb Lentil Soup image

Easy, delicious and healthy Low-Carb Lentil Soup recipe from SparkRecipes. See our top-rated recipes for Low-Carb Lentil Soup.

Categories     Appetizers / Soups / Salads     Soup     Appetizers / Soups / Salads Soup

Yield 8

Number Of Ingredients 12

1-1/2 cups of lentils, soaked overnight & rinsed
4-1/2 cups of water
1 beef boullion cube
2 carrots, sliced thin
1 celery stalk, sliced thin
1 large onion, chopped
2 Tbsp olive oil
oregano
2 cloves garlic
Bay leaf
1/2 cup of tomato sauce
2 Tbsp of Worchestershire sauce

Steps:

  • 1-soak lentils in water overnight, drain, and rinse.
  • 2-simmer lentils in 4-1/2 cups of water for 1 hour, or until almost tender. Add boullion cube til it dissolves, then transfer to slow cooker.
  • 3-saute carrots, celery, and onion in olive oil until tender; add to slow cooker. Stir in garlic, oregano, and bay leaf, mixing well.
  • Cook for 6-8 hours on low.
  • 4-Stir in tomato sauce and Worchestershire sauce, mix well.
  • Cook for 30 minutes on high.
  • Remove bay leaf and serve hot.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

GREEK LENTIL SOUP (FAKES)



Greek Lentil Soup (Fakes) image

Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!

Provided by Diana Moutsopoulos

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

Time 1h20m

Yield 4

Number Of Ingredients 13

8 ounces brown lentils
¼ cup olive oil
1 tablespoon minced garlic
1 medium onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tablespoon tomato paste
salt and ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste

Steps:

  • Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  • Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 40.3 g, Fat 15.5 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 2.2 g, Sodium 56.9 mg, Sugar 3.7 g

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