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Shurit Ads Lentil Garlic Soup


Time: 65 minutes


  • in large saucepan , bring stock to a boil
  • add lentils , tomatoes and garlic
  • quarter 2 onions- add to lentil mixture
  • chop remaining onion- set aside
  • partially cover pan- simmer 45 minutes or until lentils are tender
  • melt 1 tablespoon butter in skillet
  • add chopped onion- saute until light browned
  • press lentil mixture though a sieve- or puree in blender or food processor
  • reheat in saucepan- season with salt , pepper and cumin
  • stir in remaining 1 tablespoon butter
  • pour into a tureen or serve in individual bowls
  • sprinkle sauteed onion over top
  • serve with lemon wedges

shurit ads  lentil   garlic soup image

Number Of Ingredients: 10


  1. chicken stock
  2. dry lentils
  3. tomatoes
  4. garlic cloves
  5. onions
  6. butter
  7. salt
  8. black pepper
  9. ground cumin
  10. lemon wedge


This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

Recipe From

Provided by Sackville

Time 1h40m

Yield 6 serving(s)


  • Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
  • Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
  • Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
  • You can thin the soup out if you like with a little stock or water before serving.
  • To freeze: Freeze in a rigid container.
  • To reheat: Thaw and heat through.

Garlic Lentil Soup image

Number Of Ingredients: 10


  • 1 cup red lentil, rinsed and drained
  • 2 onions, finely chopped
  • 2 garlic cloves
  • 1 carrot, thinly sliced
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 pinch dried marjoram or 1 pinch oregano
  • 6 1/4 cups vegetable stock
  • 2 tablespoons red wine vinegar
  • salt and pepper


Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.

Recipe From

Provided by TxGriffLover

Time 50m

Yield 6 serving(s)


  • Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
  • Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
  • Stir in the lemon juice, taste, and reseason if necessary.
  • Ladle into soup bowls and drizzle with olive oil to serve.
  • Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
  • Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.

Take-Out Lentil Soup With Garlic and Cumin image

Number Of Ingredients: 10


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon cumin
  • 1 3/4 cups dried lentils
  • 8 cups chicken stock
  • 1 teaspoon salt
  • fresh ground black pepper
  • 2 tablespoons fresh lemon juice
  • extra virgin olive oil, for drizzling


Recipe From

Yield Makes about 3 cups, serving 2


  • Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
  • Serve soup drizzled with oil and vinegar.

Garlicky Lentil Soup image

Number Of Ingredients: 8


  • 8 large garlic cloves
  • 4 cups cold water
  • 2/3 cup lentils (preferably French green lentils)
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh flat-leafed parsley leaves
  • 1 1/2 to 2 teaspoons salt
  • extra-virgin olive oil to taste
  • red-wine vinegar to taste


This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Recipe From

Provided by Nigella Lawson

Time 40m

Yield 6 servings


  • Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  • Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  • Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

French Lentils With Garlic and Thyme image

Number Of Ingredients: 8


  • 3 tablespoons olive or vegetable oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 1/4 cups French lentils
  • 1 teaspoon dried or fresh thyme
  • 3 bay leaves
  • 1 tablespoon kosher salt


As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.

Recipe From

Provided by Molly

Time 35m

Yield 8


  • In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Lentil Soup III image

Number Of Ingredients: 6


  • 2 cups dry lentils
  • 2 quarts chicken broth
  • 1 onion, diced
  • ¼ cup tomato paste
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin

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