Quick Easy Lentil Soup Recipes

LENTIL SOUP

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.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

15-MINUTE LENTIL SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

EASIEST LENTIL SOUP

Steps:

• Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
• Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
• Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
• In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.

EASY LENTIL SOUP

Steps:

• In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
• Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.

QUICK AND EASY LENTIL SOUP

Steps:

• Finely dice the onion and grate the carrot. If you want a chunkier soup you can take a few slices from one carrot.
• Ensure you have the stock ready at hand. Sweat the carrot and onion for 20/30 seconds (dry fry essentially) and then add in your stock and the lentils.
• Put the heat on high for 10 minutes, stirring frequently and skimming any froth from the top.
• Once froth has been skimmed, place the heat to medium and remember to keep stirring frequently, leave the soup simmering away for 30 to 40 minutes or until lentils are cooked.

SIMPLE LENTIL SOUP

Steps:

• Heat up a large pan and add the oil or butter.
• Once the pan is hot enough add the Onion, Carrot and Celery which can be cut in whatever shape and size you choose.
• Cover with a lid and saute for 5 minutes.
• Add in your Lentils, checking packet to see if you need to rinse with cold water first.
• Add in the Ham stock, 2 liters at first keeping back 0.5 litres.
• Place the lid back on and bring to the boil then turn heat down and simmer for 40 minutes. Stirring every 10 minutes to stop soup sticking to the bottom of the pan.
• If soup becomes too thick add in the other 0.5 litres of stock.