LENTIL VEGETABLE SOUP
Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
- Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.
SAVORY LENTIL VEGETABLE SOUP
Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.
Nutrition Facts :
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
VEGETARIAN SAVORY LENTIL SOUP
I have been making this soup for years. It originally came from the New McDougall Cookbook - wonderful low-fat, vegetarian cookbook. I don't know if it is still in publication. I didn't see another one that looked quite like this recipe in the many lentil soup recipes.
Provided by TXOLDHAM
Categories Lentil
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash lentils and place in a large pot and cover with water. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
- Saute the garlic, onion, scallions and celery in 1/3 cup water until soft. Add to the cooked lentils along with the soy sauce, balsamic vinegar, tomato paste and mustard. Add freshly ground black pepper to taste.
- Continue to simmer for 1 hour more, covered for a souplike consistency; uncovered for a gravylike consistency.
Nutrition Facts : Calories 121, Fat 0.4, SaturatedFat 0.1, Sodium 922, Carbohydrate 22.6, Fiber 6.4, Sugar 7.9, Protein 8.1
ROSEMARY LENTIL VEGETABLE SOUP
A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.
Provided by Whats Cooking
Categories Spinach
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil over medium-high flame in large pot.
- When the oil is heated, add onions and saute until translucent.
- Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
- Add remaining ingredients, except for spinach.
- Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
- Add spinach and cook for 5 more minutes.
- Adjust salt to taste.
- Allow to sit for 15 minutes before serving.
SAVORY LENTIL AND SQUASH SOUP
Provided by Donna Goodwin
Categories Soup/Stew Bean Herb Onion Tomato Vegetable Lentil Butternut Squash Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.
SPICY LENTIL VEGETABLE SOUP
This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted peppers really make it something special. I just made it up and am eating it now, and I am in love.
Provided by hot_curry
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
- Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
- If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 47 g, Fat 5.1 g, Fiber 19.8 g, Protein 15.8 g, SaturatedFat 0.7 g, Sodium 269.1 mg, Sugar 8.2 g
LENTIL SOUP WITH GARLICKY VINAIGRETTE
This versatile recipe tastes even better with the accompanying vinaigrette.
Provided by benandbirdy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 6h25m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
- For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
- Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.6 g, Cholesterol 2.7 mg, Fat 14.6 g, Fiber 21.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 1102.3 mg, Sugar 6.1 g
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RECIPE: RICH & SAVORY LENTIL SOUP - BRUCE BRADLEY
From brucebradley.com
5/5 (1)Category And Broths, Chilis, SoupsServings 8-12Total Time 1 hr 5 mins
- Inspect and sort lentils to make sure no small stones or foreign bits are mixed in. Rinse lentils in cold water. Set aside.
- In an 8-quart pot warm olive oil over medium low heat. Add onion, carrots, and celery until vegetables start getting soft and onions become translucent. Add garlic, bay leaves, tomatoes, thyme, basil, and oregano. Cook for 1 minute. Add lentils, salt, and pepper. Cook over medium low heat for 8-10 minutes until the lentils start to darken and the vegetables are soft.
- Add broth and turn up heat to high. Bring soup to simmer and lower temperature to medium low and maintain the simmer. Add wine. Cook for about 30 minutes until lentils are tender. Add vinegar and remove the bay leaves.
- For a thicker soup, using an immersion blender, pulse the soup until the desired thickness is achieved. You can also remove 5-6 cups of the soup and purée in a blender.
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