Red Wine Lentil Soup Recipes

LENTIL SOUP WITH WINE

Lentil Soup with Wine image

Make and share this Lentil Soup with Wine recipe from Food.com.

Provided by Marlena

Categories Lentil

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups lentils, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can chopped tomatoes with juice
4 -6 cups vegetable broth or 4 -6 cups water
3 stalks celery, plus some celery leaves,chopped
1/2 onion, finely chopped
1 clove garlic, minced
2 teaspoons fresh oregano (or 1/2 teaspoon dried)
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
2 teaspoons fresh basil (or 1/2 teaspoon dried)
salt and black pepper
1/4 cup red wine
1 tablespoon olive oil

Steps:

Heat the olive in pot, then add onion and saute on medium heat until they are golden.
Add the garlic and saute just until the garlic is softened.
Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.

Nutrition Facts : Calories 86.1, Fat 1.7, SaturatedFat 0.2, Sodium 296.4, Carbohydrate 13.4, Fiber 4.7, Sugar 4, Protein 4.7

LENTIL VEGETABLE SOUP

Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
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 good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves 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 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.

LENTIL SOUP

Lentil Soup image

This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield about 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
2-1/2 cups chopped fresh tomatoes
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

Steps:

In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes. , Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 142 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 9g fiber), Protein 9g protein.

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