Red Lentil Butter Bean Soup Recipes

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RED LENTIL & BUTTER BEAN SOUP



Red Lentil & Butter Bean Soup image

Easy to make and packed full of goodness. A real 'winter warmer'.

Provided by dhoohar

Time 40m

Yield Serves 4

Number Of Ingredients 14

1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp olive oil
1 red onion (chopped)
1 red chilli (chopped, seeds removed
1 red pepper (chopped)
1 clove garlic (crushed)
150g red split lentils
1 can of chopped tomatoes
1 Litre of vegetable stock
1 x 400g can butter beans
Fresh coriander (chopped)
Fat-free Greek yoghurt
Salt and pepper

Steps:

  • Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
  • Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
  • Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
  • Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
  • Add the drained butter beans to the pan and heat gently.
  • Season with salt and freshly ground black pepper and ladle into bowls.
  • Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.

RED LENTIL SOUP



Red Lentil Soup image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 onions, chopped
3 cloves garlic, minced
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
Salt and freshly ground black pepper
2 tablespoons tomato paste
7 cups chicken, lamb or beef stock
1/2 cup bulgur
1/2 cup red lentils
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint

Steps:

  • Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
  • Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.

RED LENTIL BUTTER BEAN SOUP



Red Lentil Butter Bean Soup image

Healthy, flavorful, and brimming with plant-based goodness, this oil-free Red Lentil Butter Bean Soup is comforting, simple, and easy to pull together. This recipe was inspired by the Domestic Gothess.

Provided by Monkey and Me Kitchen Adventures

Categories     Soup

Time 50m

Number Of Ingredients 18

1 medium yellow onion, fine dice
2 Tablespoons minced garlic
3 cups low-sodium vegetable broth *
3 cups water
1 Tablespoon reduced-sodium tamari *
¾ cup dry red lentils, picked through and rinsed
1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onions
1 teaspoon dried crushed thyme leaves (+/-) *
¼ + 1/8 teaspoon dried mint (+/-) *
¼ + 1/8 teaspoon turmeric (+/-) *
1/8 teaspoon black pepper (+/-)
1/2 to 1 ¼ teaspoons sea salt (+/-) *
1 bay leaf
2 [ 15 oz. cans ] butter beans, drained, rinsed, divided *
2 to 4 cups baby spinach, chopped *
1 teaspoon distilled white vinegar

Steps:

  • Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
  • In a large ceramic/enamel-lined pot or similar stock soup pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  • Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, tuck in the bay leaf, then lower to a low-boiling simmer.
  • Simmer for 15 minutes, then add the chopped baby spinach, and one can of the butter beans, simmer for 5 minutes, stirring occasionally.
  • Once all the red lentils are completely tender and have broken down, stir, then push some of the butter beans up against the side of the soup pot and mash them to create a thicken broth. Simmer for several minutes.
  • Add the remaining can of butter beans and distilled white vinegar, simmer for 5 minutes, check for seasonings, adjust accordingly (if needed).
  • Remove the soup from the stove and allow to sit for 5 minutes for the flavors to marry. Remove and discard the bay leaf. Serve with flatbread or crusty bread.

Nutrition Facts : ServingSize A bowl, Calories 309 calories, Sugar 4.2 g, Sodium 942.9 mg, Fat 3.4 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 51.4 g, Fiber 12.3 g, Protein 18.6 g, Cholesterol 7.6 mg

LENTIL AND BEAN SOUP



Lentil and Bean Soup image

Make and share this Lentil and Bean Soup recipe from Food.com.

Provided by ellie_

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, chopped
1 tablespoon olive oil
2 teaspoons chili powder
1/2 teaspoon salt
5 cups water
1 1/4 cups lentils
1 (8 ounce) can tomato sauce
3 carrots, chopped
3 celery ribs, chopped
1 (15 ounce) can great northern beans, rinsed and drained (or your favorite canned beans, rinsed and drained)
3 1/2 ounces smoked gouda cheese, shredded
2 tablespoons cilantro, chopped (or parsley chopped)
1/4 cup sour cream (we use light sour cream)

Steps:

  • In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
  • Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
  • Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
  • Stir in beans and simmer for another 5 minutes.
  • Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.

BRYAN'S SPICY RED LENTIL SOUP



Bryan's Spicy Red Lentil Soup image

A spicy red lentil soup that is fast and easy.

Provided by FISHFISHER2002

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

Time 45m

Yield 6

Number Of Ingredients 12

1 teaspoon olive oil
1 ½ cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 ½ cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 ½ teaspoons ground cardamom
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
½ teaspoon curry powder

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
  • Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g

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